Red Lobster’s Cheddar Bay Biscuits are the stuff of legend Those warm, fluffy, cheesy biscuits served before your seafood feast are just as iconic as the restaurant’s endless shrimp But what about those who have to avoid dairy or are vegetarian? Is it possible to recreate the magic of Cheddar Bay Biscuits without cheese?
According to Reddit, the answer is a resounding yes! With a few easy substitutions, you can make dairy-free Cheddar Bay Biscuits with all the flavor and texture of the original. In this complete guide, we’ll share tips from Reddit users who have perfected the art of plant-based Cheddar Bay Biscuits
Overview of Making Dairy-Free Cheddar Bay Biscuits
The classic Red Lobster Cheddar Bay Biscuits contain a few core ingredients:
- All-purpose flour
- Baking powder
- Cold butter
- Cold milk
- Grated cheddar cheese
To make these biscuits dairy-free, we need to find suitable substitutes for the butter, milk, and cheese:
- Use vegan butter or coconut oil in place of dairy butter
- Swap dairy milk for unsweetened almond, soy, or oat milk
- Grated dairy-free cheddar or nutritional yeast instead of cheese
With these simple swaps, you can enjoy the same flavors and textures of the original biscuits, no cheese required!
Tips from Reddit for Perfect Dairy-Free Cheddar Bay Biscuits
Redditors who have succeeded in veganizing these biscuits recommend:
- Chilling the dough for at least 2 hours before baking
- Being gentle when cutting/shaping to avoid overworking the dough
- Brushing with olive oil and garlic powder before baking
- Serving warm with vegan garlic butter for dipping
The consensus is that chilling the dough well ahead of time and minimizing handling are keys to light and airy biscuits with the perfect flaky texture. Let’s look at some more specific tips from Reddit.
Reddit User Tips and Recommendations
Here are some top tips from Reddit users’ experiments with dairy-free Cheddar Bay Biscuits:
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“I use Miyoko’s vegan butter and it’s almost identical to regular butter!” – u/buttermybiscuits1
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“Oat milk has more fat than almond milk and gets you closer to the richness of dairy milk” – u/biscuitboss93
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“For the cheese, I use Daiya cheddar style shreds but you could also try nutritional yeast” – u/cheezfreek
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“Chill the dough, chill the dough, chill the dough – it makes all the difference!” – u/dairyfreemuffins
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“I add a bit of garlic powder and parsley to the dough itself for extra flavor” – u/cheezyfoodie
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“Brush them with olive oil before baking for an extra hit of richness” – u/nobutterbiscuits
A Sample Recipe for Dairy-Free Cheddar Bay Biscuits
Now let’s put it all together in a step-by-step recipe:
Ingredients:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/3 cup cold vegan butter
- 3/4 cup unsweetened oat milk
- 1 cup Daiya dairy-free cheddar shreds
- 2 Tbsp garlic powder
- 2 Tbsp chopped parsley
Instructions:
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Whisk together flour, baking powder and salt. Cut in cold vegan butter until mixture looks like coarse crumbs.
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Stir in oat milk, 3/4 cup of the Daiya shreds, 1 Tbsp garlic powder and parsley until just combined. Dough will be sticky.
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Chill dough for at least 2 hours or up to 2 days.
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Preheat oven to 400°F. Line a baking sheet with parchment. Shape chilled dough into biscuits and arrange on sheet.
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Brush biscuits with olive oil and sprinkle with remaining Daiya shreds and 1 Tbsp garlic powder.
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Bake 17-20 minutes until golden brown. Serve warm.
And that’s it! With these tips and a simple plant-based recipe, anyone can recreate the delicious flavors of Red Lobster’s Cheddar Bay Biscuits without the dairy.
Frequently Asked Questions about Making Dairy-Free Cheddar Bay Biscuits
Can I use almond milk instead of oat milk?
Yes, unsweetened almond milk can be substituted for oat milk, though oat milk provides a richer texture. Just ensure it’s unsweetened and unflavored.
What about a cheese substitute like nutritional yeast?
Nutritional yeast is a great option to recreate that cheesy umami flavor. Use 1/4 cup in place of the Daiya shreds.
Do I really need to chill the dough for that long?
Chilling the dough for at least 2 hours, or ideally overnight, helps ensure flaky biscuit layers. The patience pays off in texture!
Can I freeze the unbaked biscuits to bake later?
Absolutely! Shape the chilled dough into biscuits then freeze in a single layer on a baking sheet before storing in a freezer bag. Bake frozen biscuits for a few minutes longer.
How do I make these biscuits gluten-free?
Try using a 1:1 gluten-free flour blend in place of the all-purpose flour. You may need to add a bit more oat milk to get the right consistency.
Do these biscuits reheat well after baking?
While best fresh from the oven, you can wrap and refrigerate any leftovers to reheat briefly in the microwave or oven later. The texture may be a bit more dense when reheated.
So don’t deprive yourself of these famous biscuits just because you avoid dairy! With the right substitutions and techniques, you can enjoy plant-based Cheddar Bay Biscuits that live up to their reputation.
