These One-Bowl Garlic Cheese Biscuits are what happens when comfort food meets “I refuse to spend more than five minutes prepping anything today". Break one open and you get that glorious melty cheesy stretch that whispers, "Go ahead… take another. No one’s looking." Dunk them in chili, pile them next to dinner, or eat three before they even hit the table. Made with spelt and almond flour, a touch of garlic, and delicious vegan cheese. Slightly crunchy outside, so soft and fluffy inside, everyone is going back for seconds. Ready and on the table in under 20 minutes!
They’re the kind of biscuit you plop onto the dinner table and everyone reaches for those first. Swipe them through a little vegan butter or just snag one straight off the baking sheet like my kiddo does when he thinks I'm not paying attention.....I'm always paying attention.
And if you’re cooking for someone gluten-free, don’t worry. I’ve got a GF option later in the post and in the recipe card so everyone gets a biscuit and no one is left sadly nibbling a carrot stick in the corner.
Looking for an easy vegan meal to pair with these golden fluffy biscuits? My Vegan Chili is definitely their dunking soulmate. They’re also the perfect sidekick for my Baked Vegan Breakfast Hash because who doesn't love some good old breakfast carbs? And if you really want to show off at dinner, serve them next to my Tuscan Vegan Gnocchi. The whole meal suddenly feels like you’ve got your life together… even if you absolutely do not. Biscuits make everything better.
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💗 Why You’ll Love These Garlic Cheese Biscuits
- One bowl, zero mess. No cutting in butter, no special tools, no flour tornado across your kitchen… although the FFF motto is, "If you're not making a mess, you're not having fun!" So, feel free to fling flour, say that 5 times fast 😂
- They’re ridiculously fast. They come together so quick that no matter what's hitting the table for dinner these can be ready in time.
- Soft, fluffy, and a little crunchy. They’re the perfect biscuits to pair with soup when you want a little golden, crispy-edged comfort on the side.
- Customize them your way. Add the cheese, skip the cheese, double the garlic, or keep them plain for a simple side. They’re people pleasers.
- Gluten-free option included. So no one is left sighing, sulking, or giving the chef the side eye.
🧄Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Plant Milk + Apple Cider Vinegar: This quick DIY “buttermilk” keeps the biscuits soft and tender. Any plant milk works: almond, soy, oat, cashew. Use whatever’s hanging out in your fridge. If you don't have apple cider vinegar use lemon juice.
- Spelt Flour: If you need this to be gluten free replace the Spelt flour with an equal amount of GF oat flour.
- Almond Flour: Adds moisture and that melt-in-your-mouth fluffy interior. Need nut-free? Use all spelt or swap the almond flour for all-purpose flour (they’ll be slightly less tender inside but still very delicious).
- Garlic Granules: I use very little Garlic because I don't like Garlic to be the only thing I taste, so feel free to add more, less, or non at all. It does pair really well with the cheese though!
- Vegan Cheese Shreds: They melt beautifully and give you that cheesy stretch. Any style works — cheddar, mozzarella, even pepper jack. I used Violife Cheddar Shreds for this recipe.
- Just want a plain biscuit? This recipe is really versatile. Leave out the cheese and garlic to make a batch of delicious plain biscuits and enjoy them with some vegan butter and your favorite berry jam!
🥣How To Make These Irresistible Garlic Cheese Biscuits
Gather your ingredients!
Gather up all your ingredients so everything’s ready to go. This recipe moves fast, so having everything measured and nearby makes it even easier.
Make your quick “buttermilk.
Pour the apple cider vinegar into your plant milk. This creates a quick dairy-free “buttermilk” that keeps the biscuits soft and tender.
Let it sit for a minute.
Let the mixture sit for 1–2 minutes. It won’t thicken much (plant milk rarely does), but it helps the flavors blend and activates the baking ingredients later.
Add your dry ingredients.
Add the flours, baking powder, baking soda, salt, and garlic granules right on top of the milk mixture. If making plain biscuits skip adding the garlic.
Give it a stir.
Stir everything together until almost combined. The dough will look thick and a little rustic — that’s what we want.
Add the cheesy goodness.
Fold in your vegan cheese shreds. You can skip this step if you want simple, plain biscuits!
Mix until a thick dough forms.
Keep stirring until the dough comes together and the cheese is evenly distributed.
Scoop your dough.
Use a 2 to 2¼-inch, or 2 ounce scoop to portion out the dough. This keeps the biscuits perfectly round and evenly sized.
If you don't have a scoop you can use a spoon to make drop biscuits instead. Simply drop the equivalent of about ¼ cup dough onto a parchment lined baking sheet.
Arrange on a baking sheet.
Place the scooped dough onto a parchment-lined baking sheet, leaving a little space between each one.
Bake until golden.
Bake at 450°F (232°C) for about 12 minutes, or until the tops are set and lightly firm.
Break one open!
Let them cool for a minute, then break one open to see the soft, fluffy center and little pockets of melty cheese.
Serve warm as a side with dinner, dunked in chili, or straight off the tray. They’re irresistible either way. I caught Justin eating them for breakfast today, because who doesn't love a garlicky breakfast 😂.
🧊 Storage & Meal Prep Tips
Fridge: Store any leftover biscuits in an airtight container in the refrigerator for up to 5 days. They stay soft and fluffy, and the flavor gets even cozier by day two.
Freezer: To freeze, place the baked biscuits in a single layer on a baking sheet and freeze until solid. Once firm, toss them into a freezer-safe bag or container. They’ll keep beautifully for 1–2 months and won’t stick together.
Reheating: Warm biscuits back up in the oven at 325°F (162°C) for 6–8 minutes, or until heated through. You can microwave them in a pinch, but the oven brings back that perfect lightly crisp exterior.
Meal Prep: Make a batch on Sunday and you’ll have biscuits ready for chili night, breakfast-for-dinner, lunchboxes, or late-night snacks all week long. They’re excellent reheated and even better with a smear of vegan butter.
👩🏻🍳Pro Tip: Avoid sogginess: Let the biscuits cool completely before storing them, especially if you’re freezing, trapping steam will cause condensation and soggy biscuits.
❓ FAQ's
You can, but biscuits rise best when baked immediately. If you need to prep ahead, cover the dough and refrigerate for up to 6 hours. I would not recommend any longer than that. Your best bet would be to bake them right away and give a quick re-heat when it's time to serve.
It does! Even though plant milk doesn’t thicken much, the vinegar helps activate the baking soda and makes the biscuits lighter and softer.
I used Violife Cheddar Shreds and it was perfect for these biscuits. They also make a Mozzarella, Mexican, and Colby Jack...all which would make excellent biscuit flavors!
Yes, simply swap the Spelt Flour for GF Oat Flour 1:1. I tested this recipe the way it's written and as gluten free and both turned out perfectly delicious! In fact, no one could even tell the difference between the regular biscuits and gluten free ones!
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
Print
One-Bowl Vegan Garlic Cheese Biscuits
- Total Time: 17 minutes
- Yield: About 8 Biscuits 1x
- Diet: Vegan
Description
These easy one-bowl vegan garlic cheese biscuits bake up soft and fluffy with a lightly crisp exterior. They’re dairy-free, customizable, and ready in about 20 minutes — the perfect cozy side for chili, soup, or any weeknight dinner.
Ingredients
¾ cup plant milk of choice
1 tablespoon apple cider vinegar
1 ½ cups spelt flour
¾ cup almond flour
1 tablespoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon garlic granules
1 cup vegan cheese shreds
Instructions
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Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
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Add the plant milk and apple cider vinegar to a mixing bowl. Let the mixture sit for 1–2 minutes. It won’t thicken much (plant milk rarely does), but it helps the flavors blend and activates the baking ingredients later.
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Add the spelt flour, almond flour, baking powder, baking soda, salt, and garlic granules to the bowl. Stir until the mixture is almost combined.
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Fold in the vegan cheese shreds until the dough fully comes together. It will be thick — that’s perfect.
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Use a 2 to 2¼ inch, or 2 ounce scoop to portion the dough onto your parchment-lined baking sheet.
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Bake for about 12 minutes, or until the tops feel set and the biscuits look lightly golden.
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Let cool for a minute, then serve warm.
Notes
To make plain biscuits: Skip the garlic granules and cheese shreds for a simple, tender drop biscuit. These are delicious served with jam, vegan butter, or alongside breakfast.
Gluten-free option: Swap the spelt flour 1:1 for GF Oat Flour, no one will know the difference!
Storage: Store cooled biscuits in an airtight container in the fridge for up to 5 days.
Freezing: Freeze biscuits in a single layer until firm, then transfer to a freezer-safe bag or container. They keep well for 1–2 months.
Reheating: Warm biscuits in the oven at 325°F (162°C) for 6–8 minutes to restore the soft interior and lightly crisp exterior.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side DIsh
- Method: Baking
- Cuisine: American
⭐Did you enjoy these One-Bowl Vegan Garlic Cheese Biscuits?
If you give these Cheesy Biscuits a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳Creating the shot: A behind the scenes look
Charlie showed up in full costume today, absolutely convinced this floral hat would fool me while he “innocently” inspected the ingredients. Joke’s on him, I can spot a snack-seeking cat from a mile away. Now he's mad because his disguise did not work.
Meanwhile, here I am wrangling light reflectors and biscuits while pretending I’m totally in control of this photoshoot… all while Charlie plots his next move behind the scenes.
What Really Happened:
I tested this recipe several times, which means we already had mountains of biscuits. Enough to feed my family, the neighbors, and a few stray children. But I still wanted to test a gluten free version.
So I grab my oat flour, measure out all my ingredients like a responsible blogger, toss everything into the bowl, and reach for my spoon… only to realize my oat flour is still sitting there, untouched, staring at me like, “Ma’am?”
Yep. Because the spelt flour was also still on the counter I accidentally made the regular batch again.
(Did I mention we already had SO MANY biscuits?)
So, ANOTHER batch began, this time with oat flour. And they turned out perfect…..and then we had so many MORE biscuits.
Disclaimer: The nutritional information provided for One-Bowl Vegan Garlic Cheese Biscuits is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
Rebecca Lawson says
I made these last night to go with my Minestrone soup. It was the perfect pairing.
Since it was just for me and my husband I made the full recipe (dry ingredients) and split it in half to store for the next time. I added the cheese, made the plant milk and added it to the dry mix. I should have added the milk a little at a time but I dumped it all in. I did not measure the milk correctly and the batter was very sticky. I wasn't comfortable adding more spelt so I baked them just the way they were. It yielded 8, they still turned out great, lots of flavor but they were not crunchy on the outside. I think they may be okay if I reheat them in the toaster oven. I will alway make these, it's the best recipe I have found to duplicate the ones at Red Lobster but these are way healthier and just as good. I have High cholesterol and need to stay away from unhealthy fats and this its just the ticket. You don't even need butter because they are so moist inside. I also made the lemon pudding from this site for desert. It was sweet, tangy, refreshing a great way to end the meal and satisfying as well. I always want something sweet after Italian food and the lemon pudding was mouthwatering. Yum, yum, yum!
Rhonda Jones @ Fresh Fun Flavor says
Thank you so much for sharing this! 💛 The minestrone pairing sounds perfect. And yes, adding a little too much milk will definitely soften the outside. When you make the other half of your batch you'll get that crunchy outside with a soft, fluffy center. I’m so glad they were still flavorful and hit that Red Lobster nostalgia, and lemon pudding after Italian food is always a win! Glad you enjoyed your entire meal, it sounds like a delicious trio!