Vegan Mock Cheddar Bay Biscuits
This vegan adaptation of the classic Red Lobster Cheddar Bay Biscuits is quick, simple, and delicious. Enjoy these biscuits with soups, chowders, or as a standalone snack.
This vegan adaptation of the classic Red Lobster Cheddar Bay Biscuits is quick, simple, and delicious. Enjoy these biscuits with soups, chowders, or as a standalone snack.
- 1 teaspoon garlic powder
- 4 cups bisquick you could sub gf bisquick here as well i would think
- 1/3 cup earth balance coconut spread you could sub regular earth balance with no problem
- 1.5 cups daiya cheddar style shreds
- 2/3 cup unsweetened plain almond milk
- 2/3 cup plain coconut milk i am sure any non-dairy milk would work here, i wanted the slight sweetness of the coconut milk though
- 2 teaspoon dried parsley
- 1.5 teaspoon italian seasoning
- Carbohydrate 18.254624 g
- Cholesterol 0 mg
- Fat 7.588318 g
- Fiber 1.00005999594212 g
- Protein 2.18273 g
- Saturated Fat 2.6701646 g
- Serving Size 1 1 (52g)
- Sodium 402.26892 mg
- Sugar 17.2545640040579 g
- Trans Fat 3.2987325 g
- Calories 151 calories
Step-by-step
- Preheat oven to 450.
- Combine bisquick and earth balance into food processor and pulse a few times until EB is incorporated but not blended. Add mix to bowl and add all remaining ingredients.
- Mix until combined (do not overmix) and drop with spoon or ice cream / cookie scoop onto un greased baking sheet. You will need 2 baking sheets, do not do more than 12 biscuits per sheet.
- Bake for 8 minutes, then give a quick spray on the tops with some type of cooking spray, and continue baking about 30 seconds or until lightly browned on the top.
Golden-brown crusts shatter gently under pressure, yielding steaming interiors loaded with sharp dairy-free cheddar shreds and fragrant garlic powder. Achieving this flaky structure without cold-cut butter requires precision during the mixing stage. Pulsing the fat into the baking mix creates small pockets that release steam in a 450-degree oven, driving the rise. Overworking the dough develops gluten rapidly, resulting in tough, flat rounds rather than tender, craggy pastries.
The Power of the Pulse
Food processors generate heat quickly, so keep pulses short and deliberate. Stop the machine the moment the mixture resembles coarse cornmeal with visible pea-sized pieces of fat remaining. Portioning the batter with a spring-loaded ice cream scoop ensures uniform 52-gram portions that bake evenly across two ungreased baking sheets in just under nine minutes. Pair these savory rounds with a thick root vegetable chowder or a brothy minestrone, where the porous crumb readily absorbs rich liquids without disintegrating.
- Chill the non-dairy milk before adding to prevent the fat from melting prematurely during mixing.
- Rotate baking sheets halfway through the eight-minute bake time if your oven has noticeable hot spots.
- Spray the tops lightly with oil just before the final thirty seconds to encourage a deeper golden color.
