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These Vegan Cheesy Biscuits couldn't be any easier to throw together in one bowl. Ready in 20 minutes, they complement any meal or make a great snack. Can be gluten-free with the substitution of GF flour.
Hey Internet, ever had cheddar biscuits? How about vegan ones?
I am OBSESSED with these vegan cheddar bay biscuits. They're light, fluffy, savory, and most importantly, they're cheesy!
They also take just 20 minutes to throw together, and a few pantry staples. These particular biscuits feature my easy melty cheddar, but you can use vegan shredded cheese if you'd like.
BTW that time figure includes making the cheese to throw in. :)
Because this is such an easy and quick recipe, let's dive right in!
What Do I Need to Make Vegan Cheesy Biscuits?
You're definitely going to need some flour, that's for sure. You can certainly use gluten-free flour, as this is the only thing you need to make this gluten-free. I recommend Bob's Red Mill 1:1 Gluten-Free Flour -- this is the flour I use when baking gluten-free.
Because we're not using yeast, we need something to help the biscuits rise. To make this recipe easier, I just used baking powder for this.
Salt also helps bring out the flavor. I always use pink Himalayan salt because I like the flavor, but you can just use what you like.
Coconut cream is our oil replacement in this recipe. It makes these biscuits luscious and fluffy.
It's only 1/4 cup for the whole recipe, but if you'd prefer fewer calories or lower fat, you could try using aquafaba (the liquid that comes in a can of chickpeas).
You also might be able to just add 1/4 cup extra vegan cheese, but I haven't tested it. If you do test that theory, please drop a comment below!
Speaking of the cheese, we're going to be adding it straight into the dough for the biscuits. It'll mix in nicely, and it helps them taste super cheesy.
You'll also need some warm water (not hot) to mix everything together.
Finally, I added garlic powder and some dried chives into this recipe because I find it gives nice flavor to the biscuits. The chives are especially yummy in this--feel free to use fresh chives if you've got 'em!
How to Make Vegan Cheesy Biscuits
This recipe is so easy a complete kitchen novice could make it. All you have to do is make the melty cheddar cheese (in a blender and a small pot on the stove, mix the dry ingredients in a bowl, then mix the rest of the ingredients. But first let me give you the step by step.
First, preheat your oven to 450 degrees Fahrenheit (or 232 degrees Celsius). Then make the cheese if you haven't already. Instructions on making my melty vegan cheddar cheese can be found here.
While your cheese is cooking on the stovetop, mix the flour, baking powder, and salt in a large bowl. add room temperature coconut cream. If you have a hard time mixing it in, try using a hand mixer briefly (don't overmix).
If your coconut cream is kind of hard, you could also try microwaving it for a few seconds.
Add the warm water, the cheese, and the spices and stir until just combined. Using a large cookie scoop, drop scoops of batter about 2" apart on a lined pan.
Speaking of lined pans, I highly recommend using a silicone mat to line your baking tray. It saves you money, it keeps things from sticking, and it helps the environment.
I also genuinely feel silicone baking mats do a better job of getting a nice clean removal and crisping what it needs to crisp. I use them for everything!
Place in your preheated oven and bake for about 10-12 minutes. Pretty quick and easy, huh!
I'll be blunt, these things are like vegan red lobster biscuits.
One more thing is that since you'll have leftover cheese, you could either spread the extra on top of these biscuits OR you could dip them in the cheese for EXTRA CHEESINESS!
If that's not your thing (?!?!), you can certainly store the cheese. It will keep well in the fridge--just gently reheat before using.
I highly recommend serving these biscuits with any of these fine soups:
Instant Pot Zesty Tomato Soup (stovetop instructions included)
Instant Pot Creamy Mushroom Lasagna Soup (stovetop instructions included)
or Hearty Lentil Vegetable Potato Soup
Or, you know, you could just eat them straight of the pan (no judgement).
As always, I hope you love this recipe!
Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!