Oh my gosh, you have GOT to try these cheesy vegan biscuits! I swear, the first time I pulled a batch out of the oven, my kitchen smelled like a cozy diner – all buttery and rich, but completely dairy-free. That golden crust? The way they practically melt in your mouth? Total magic. I’ve been obsessed with perfecting vegan baking ever since my best friend went dairy-free, and let me tell you, these biscuits are my proudest creation. The secret’s in the nutritional yeast – it gives that irresistible “cheesy” flavor without any cheese at all. One bite and you’ll be hooked!
Why You’ll Love These Cheesy Vegan Biscuits
Trust me, these biscuits are about to become your new obsession—here’s why:
- Ready in under 30 minutes—from mixing bowl to golden-brown perfection before your oven even finishes preheating most recipes!
- Tastes like the real deal thanks to nutritional yeast (my secret weapon for that rich, savory flavor without dairy).
- Works for any meal—split them open for breakfast sandwiches, dunk them in soup, or devour them straight off the baking sheet (no judgment).
- Pantry-friendly ingredients—just flour, baking basics, and that magical vegan butter you already keep stocked.
Ingredients for Cheesy Vegan Biscuits
Here’s everything you’ll need to make these irresistible biscuits – and yes, measuring matters with baking! Gather:
- 2 cups all-purpose flour (spoon & level it – don’t scoop!)
- 1 tbsp baking powder (make sure it’s fresh!)
- 1/2 tsp salt (I use fine sea salt)
- 1/4 cup nutritional yeast (this is your cheesy magic)
- 1/3 cup vegan butter, ice cold (I’ll explain why below)
- 3/4 cup unsweetened almond milk (the plain kind – no vanilla!)
Ingredient Notes & Substitutions
Nutritional yeast is non-negotiable – it creates that deep, savory flavor. The flaky kind (not powdered!) works best. For butter, I swear by Miyoko’s or Earth Balance sticks – they behave just like dairy butter when chilled. In a pinch, oat milk works instead of almond, but never use sweetened varieties. And whatever you do, resist overmixing! Lumpy dough = fluffy biscuits.
How to Make Cheesy Vegan Biscuits
Okay, let’s get these beauties in the oven! First, crank up that heat – you’ll want your oven at a blazing 450°F before the biscuits even hit the baking sheet. While it’s heating, grab a big bowl and whisk together your flour, baking powder, salt, and that golden magic dust we call nutritional yeast.
Here comes the fun part – time to work in the butter! Take your ice-cold vegan butter (I pop mine in the freezer for 10 minutes first) and cut it into small cubes. Now use your fingertips or a pastry cutter to smash it into the flour mixture until you’ve got little pea-sized crumbs. This is what gives you those perfect flaky layers!
Pour in the almond milk all at once and stir with a fork – but listen closely now – just until the dough comes together. It should look shaggy and messy, and that’s exactly what you want! Drop spoonfuls onto an ungreased baking sheet (I use an ice cream scoop for perfect rounds) and pop them in the oven for 12-15 minutes. You’ll know they’re done when the tops turn that gorgeous golden brown and your whole kitchen smells like heaven.
Tips for Perfect Cheesy Vegan Biscuits
Cold butter is non-negotiable – if it starts melting before baking, your biscuits won’t get those dreamy flaky layers. Mix the dough gently as if you’re handling a fragile treasure – overworking it makes tough biscuits. For extra golden tops, brush them with melted vegan butter right when they come out of the oven. That little trick makes them practically glow!
Serving Suggestions for Cheesy Vegan Biscuits
Oh, the possibilities! These biscuits shine brightest when they’re still warm from the oven – split them open and slather with vegan butter and jam for breakfast, dunk them into creamy potato soup at dinner, or smother them with mushroom gravy for the ultimate comfort meal. Brunch just leveled up!
Storing & Reheating Cheesy Vegan Biscuits
These biscuits disappear fast at my house, but if you somehow have leftovers (wow, impressive!), here’s how to keep them fresh: Store cooled biscuits in an airtight container at room temp for up to 3 days. For longer storage, freeze them in a ziplock bag – they’ll stay perfect for a month. When that biscuit craving hits again, just pop ’em in the toaster or warm in a 350°F oven for 5 minutes. That crispy exterior and fluffy interior will come right back to life!
Cheesy Vegan Biscuits Nutrition
Let’s be real – we’re not eating these biscuits because they’re a “health food”, but hey, it’s nice to know what you’re enjoying! These estimates are based on the brands I typically use (remember, your exact numbers might wiggle a bit depending on ingredients). Per delicious biscuit, you’re looking at roughly:
- 120 calories – totally worth every one!
- 5g fat (mostly the good plant-based kind from that vegan butter)
- 16g carbs – perfect for that quick energy boost
- 3g protein – thank you, nutritional yeast!
My philosophy? Life’s too short to stress over numbers when there’s warm, cheesy vegan biscuits involved. Just enjoy every flaky, golden bite!
FAQs About Cheesy Vegan Biscuits
Got questions? I’ve got answers! Here are the most common biscuit mysteries solved:
Can I use gluten-free flour? Absolutely! A 1:1 gluten-free blend works, but expect a slightly denser texture. For best results, add 1/2 tsp xanthan gum to help with structure.
Can I skip the nutritional yeast? Oh honey, no—this is what makes them cheesy! Without it, you’ll just have sad, bland biscuits. If you’re out, try 1 tsp garlic powder + 1 tsp onion powder for flavor, but it won’t be the same.
Why are my biscuits dense? Three likely culprits: warm butter (must be ice-cold!), overmixing (stop when it’s just combined), or old baking powder (test it by mixing 1 tsp with hot water—it should bubble vigorously).
Can I make these ahead? You bet! Mix dry ingredients and cut in butter the night before. Store in the fridge, then just add milk and bake in the morning. Fresh biscuits for breakfast with zero morning fuss!
Print
Cheesy Vegan Biscuits
- Total Time: 25 mins
- Yield: 12 biscuits 1x
- Diet: Vegan
Description
Fluffy vegan biscuits with a cheesy flavor, perfect for breakfast or as a side dish.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup nutritional yeast
- 1/3 cup vegan butter, cold
- 3/4 cup unsweetened almond milk
Instructions
- Preheat oven to 450°F.
- Mix dry ingredients in a bowl.
- Cut in vegan butter until crumbly.
- Add almond milk and stir until just combined.
- Drop spoonfuls onto baking sheet.
- Bake for 12-15 minutes until golden.
Notes
- Don’t overmix the dough.
- For crispier biscuits, brush tops with melted vegan butter before baking.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
