Vegan Garlic Cheddar Drop Biscuits

Vegan Garlic Cheddar Drop Biscuits

Unless you were raised as a vegan at a very young age, then you probably remember and miss a few non-veg foods packaged ro from a restaurant. So what should you do when you crave that butter laden, garlicky biscuit that you oh so loved from Red Lobsters? You make a vegan version of course!

  • Prep time: 30 minutes
  • Cook time: 12 minutes
  • Total time: 42 minutes
  • Servings: 6


  • 1 1/2 tsp. of fresh lemon juice;
  • 1/2 cup(s) of soymilk;
  • 1/4 cup(s) of Earth Balance Butter (I used the organic whipped spread);
  • 1/4 tsp. of garlic puree (I used a grate plate, but a fine grater or garlic press will work just as well);
  • 1/8 tsp. of dried Italian herbs, crushed between fingers;
  • 2/3 cup(s) of unbleached, all purpose flour;
  • 1/3 cup(s) of cornstarch;
  • 1/4 tsp. of baking soda;
  • 1 tsp. of baking powder;
  • 1/8 tsp. of salt (optional);
  • 1/2 cup(s) of Daiya Cheddar Cheese, lightly chopped;
  • 2 tbsp. of Earth Balance butter;
  • 1/8 tsp. of garlic puree;
  • pinch of dried Italian herbs, crushed;
  • Extra Daiya Cheddar Cheese, to top.


  1. Preheat the oven to 450 degree fahrenheit
  2. In a measuring cup, pour in the lemon juice. Add enough soymilk until you reach the ½ cup mark. Stir to combine and allow to sit for 10 minutes. This will create a vegan “buttermilk”
  3. In a small bowl, melt ¼ cup of EB butter. Add ¼ tsp.of garlic puree and a 1/8 tsp. of Italian seasoning crushed between your fingers. Mix well then set aside.
  4. Meanwhile, in a bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Add ½ cup of Daiya Cheddar Cheese and mix well until the cheese is well coated.
  5. Create a well in the middle of the flour mix. Add the melted garlic butter and starting with ¼ cup of buttermilk, lightly blend the wet and dry ingredient together until moist and a thick, airy sticky dough forms. (You may need to add more milk depending on whether or not the conditions are in your favor. In my experience, I usually end up using anywhere between ¼ cup to a little over 1/3 cup.)
  6. Using a tablespoon or a ¼ cup measuring cup, drop biscuits onto an ungreased sheet pan.
  7. Place into the oven and cook for 6 minutes
  8. 8Meanwhile, melt the remaining 2 tbsp of butter. Mix in 1/8 tsp of garlic puree and pinch of Italian seasoning.
  9. Once 6 minutes are up, brush the top of the biscuits with the garlic butter and cook for another 6 minutes or until the tops are nice and golden brown
  10. As another option, in the remaining 2 minutes, you may add some extra Daiya Cheddar Cheese on top to melt.
  11. Remove from the oven and lightly pat with a bit of extra garlic butter if desired and serve hot. They are best when hot and crisp.

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