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Copycat Red Lobster Biscuits {Vegan}

My teenager is obsessed with American fast food.

I get it. I remember being a teenager growing up in a tiny town in Newfoundland where we had zero Starbucks, and loving going to the Mainland where our first stop was always… Starbucks. Seems a lot less exotic now, and of course fast food isn’t really my jam. When we travel to the States, I’m all about stocking up at Trader Joe’s, and finding all the vegan donut shops.

Copycat Red Lobster Biscuits Vegan

Travelling with my teenager, though… well, I’m a pretty indulgent mom. When we were recently in Seattle for spring break, we went to a few places at his request; specifically Red Lobster and The Cheesecake Factory. The Cheesecake Factory has a massive menu, so vegetarian options were there, but Red Lobster? Less so.

Having said that, it was our first time, and we were there for the experience. Much like The Olive Garden (they are actually owned by the same parent company), dinner at Red Lobster is an all-inclusive event. Your entree comes with soup or salad, and instead of breadsticks (like the Olive Garden), it comes with biscuits. Fluffy, warm, heavenly biscuits.

So, of course, once I had them, I made it my mission to veganize them. Turns out, it wasn’t that challenging to do.

To make these authentically, you need Old Bay seasoning, which is a seasoning mix used a lot in the South. If you can’t find it where you are, you can mix up a batch of your own.

The other thing that makes these biscuits out of this world is the warm, seasoned butter mixture you brush on them when they come out of the oven. So good.

Serve them hot for best results.

Vegan Cheddar Bay Biscuits

Copycat Red Lobster Biscuits {Vegan}

Ingredients:

  • 2 cups AP flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 2 tsp old bay seasoning
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1 cup neutral non-dairy milk (not flavoured)
  • 1/2 cup vegan butter or vegetable shortening (or a combo of both)
  • 1/2 cup shredded vegan cheddar cheese

For the topping:

  • 3 tbsp melted vegan butter
  • 1 tsp Old Bay seasoning
  • 1/2 tsp dried parsley
  • 1/2 tsp salt

Method:

  • In a small bowl, place the non-dairy milk and add the lemon juice to it. Stir and let stand for 5 minutes.
  • In a large bowl, combine the dry ingredients.
  • Add the cheese shreds and toss with the dry ingredients to combine.
  • Break the vegan butter up into small pieces and throw them into the dry ingredients. Mush everything together until it becomes a pea-like. crumby consistency.
  • Finally, add the milk and mix together just until it comes together. It’ll be sticky, but that’s okay.
  • Drop by 1/4 cup fulls onto a greased cookie sheet, and bake at 450 degrees for about 10-12 minutes, until golden on top.
  • Remove from oven and brush all over with the melted butter topping. Serve hot.