Vegan Mock Cheddar Bay Biscuits
This is a vegan adaption of one of the MANY copycat Red Lobster Cheddar Bay Biscuits. While they might not taste a whole lot like the original, they are really quick and simple to make, and go great with soups and chowders!
- Preparing Time: 15 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 20
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 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
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.
