Dairy-Free Cheese Biscuits Recipe (Use Up Vegan Cheese Shreds!)

Years ago, Sara Culbertson submitted a dairy-free cheese biscuits recipe for our March Recipe Madness Contest. She used pepperjack cheese alternative, but I could tell her recipe would be tasty with most dairy-free cheese shreds. So I decided to try it with some leftover Cheddar shreds I had on hand. It resulted in some rather delicious vegan cheese biscuits.

Vegan Cheese Biscuits are a Delicious Way to Use Up Dairy-Free Shreds

While you can open a fresh package just for this recipe, these dairy-free cheese biscuits are an easy way to use up leftover vegan cheese shreds, or cheese shreds that you and your family didn’t love. We were trying out some Moocho cheese shreds. We truly liked them – the fiesta blend is gooey and delicious in quesadillas! But we’re not big cheddar fans, and I never really have great ideas for using cheddar. So I decided to try it in these dairy-free cheese biscuits, and we loved them!

I prefer recipes like this that use the cheese alternative in the recipe rather than baked on top. Most dairy-free cheese alternatives dry out more than melt when used as a topping or garnish. But when baked in a recipe, there is usually enough moisture to keep them tender.

You might have noticed that some of my dairy-free cheese biscuits look a little like mini hamburger buns – more risen in the middle. I didn’t have any biscuit cutters, so I used a small glass. The rim of it was a little too thick and rounded, so it pressed down the sides. I even heard a little deflate with each one! If you use biscuit cutters, straight down, without turning, yours will look more traditional.

That said, these make AWESOME little slider buns. We split them open and sandwiched some holiday leftovers. They were scrumptious!

Special Diet Notes: Dairy-Free Cheese Biscuits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Dairy-Free Cheese Biscuits

Author: Alisa Fleming

Recipe type: Bread

Cuisine: American

2 cups all-purpose flour
2 to 4 tablespoons nutritional yeast, to taste
1 tablespoon baking powder
½ teaspoon salt
½ cup dairy-free buttery sticks or spread
Up to ¾ cup unsweetened dairy-free milk beverage
1 cup dairy-free cheese alternative shreds

Preheat your oven to 450ºF and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, nutritional yeast, baking powder, and salt.
Add the dairy-free buttery spread or sticks and whisk until relatively even, coarse crumbs form.
Stir in the cheese alternative and enough dairy-free milk beverage to get a slightly sticky, but still manageable dough. I use about ⅔ to ¾ cup.
Pat the dough out on a floured board to about 1-inch thickness. Cut with biscuit cutters, and transfer to your prepared baking sheet. Gather the scraps and repeat.
Bake the biscuits for 10 to 15 minutes, or until golden.

Drop Biscuits Option: Use the full ¼ cup nutritional yeast and increase the milk beverage to 1 cup and drop the dough onto your prepared baking sheet to make 12 biscuits. It will be much stickier dough. Bake as directed. They’ll look more like the photo below.