Vegan Cheesy Garlic Biscuits Recipe
Tender, flaky biscuits bursting with savory garlic flavor and rich vegan cheese that pull apart in soft, aromatic layers, perfect for pairing with hearty soups or enjoying on their own.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">15g baking powder</li> <li class="ingredients-single-item">5g salt</li> <li class="ingredients-single-item">3g garlic powder</li> <li class="ingredients-single-item">2g dried herbs (such as parsley, rosemary, or thyme)</li> <li class="ingredients-single-item">90g cold vegan butter, cubed</li> <li class="ingredients-single-item">120g vegan cheddar-style cheese, shredded</li> <li class="ingredients-single-item">240ml unsweetened plant milk (soy or oat works best)</li> <li class="ingredients-single-item">15ml lemon juice or apple cider vinegar</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">30g vegan butter, melted</li> <li class="ingredients-single-item">3g fresh garlic, minced (or 1g garlic powder)</li> <li class="ingredients-single-item">2g dried parsley</li> <li class="ingredients-single-item">Pinch of salt</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry cutter (or two forks)</li> <li class="equipment-single-item">Round biscuit cutter (6cm/2.5-inch)</li> <li class="equipment-single-item">Pastry brush</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. In a measuring cup, combine the plant milk with lemon juice or apple cider vinegar and set aside for 5-10 minutes to create a vegan "buttermilk" - this acidity will react with the baking powder to create light, fluffy biscuits. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and dried herbs until well combined. This thorough mixing ensures the leavening agents and seasonings are evenly distributed throughout your biscuits. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cold cubed vegan butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keep everything as cold as possible during this process - cold butter creates steam pockets during baking, which results in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gently fold in the shredded vegan cheese until evenly distributed throughout the flour mixture. Make a well in the center and pour in the vegan buttermilk. Stir gently with a wooden spoon or spatula, just until the dough comes together - it will look slightly shaggy. Overmixing develops gluten which toughens biscuits, so use a light hand here. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 2.5cm (1-inch) thick. Fold the dough in thirds, like a letter, then rotate it 90 degrees and pat it down again. Repeat this folding process once more - these folds create the beautiful layers in your finished biscuits. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pat the dough to about 2cm (3/4-inch) thickness and cut out biscuits using a round cutter. Press straight down and lift straight up without twisting (twisting seals the edges and prevents proper rising). Place biscuits on the prepared baking sheet with their sides touching for soft edges or 2.5cm (1-inch) apart for crispier edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gather scraps, gently press together, and cut additional biscuits until all dough is used. For the topping, mix together the melted vegan butter, minced garlic or garlic powder, dried parsley, and salt. Brush half of this mixture over the tops of the unbaked biscuits. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 15-18 minutes or until the tops are golden brown. The high oven temperature creates a quick rise and helps develop that beautiful golden color. Immediately brush the hot biscuits with the remaining garlic butter mixture, allowing it to seep into the crevices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Let the biscuits cool for 5 minutes before serving - this brief rest allows the crumb structure to set up, making them easier to pull apart. Enjoy warm for the best flavor and texture! Store any leftovers in an airtight container for up to 2 days, or freeze for up to a month and reheat in a 180°C (350°F) oven until warmed through. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I freeze unbaked dairy-free biscuit dough for later use?
Yes, you can freeze unbaked vegan biscuits! Cut the dough into rounds, place on a baking sheet until frozen solid, then transfer to a freezer bag. Bake straight from frozen, adding 3-5 minutes to the baking time. This makes for convenient fresh-baked biscuits whenever you want them.
What's the secret to achieving flaky layers in savoury vegan biscuits?
The secret to flaky vegan biscuits is using very cold vegan butter, minimal handling of the dough, and the folding technique. Cold butter creates steam pockets during baking, while folding the dough creates distinct layers. Cutting straight down with your biscuit cutter without twisting also helps maximum rise.
Which vegan cheese brands work best for cheesy garlic biscuits?
Brands like Violife, Follow Your Heart, Daiya, and Miyoko's work excellently for vegan cheesy biscuits. Look for varieties that melt well and have a sharp flavour. Shredded versions incorporate more easily, but you can also finely chop block-style vegan cheese for pockets of melty goodness.
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