Then simply place a cup of vegan Bisquick in a mixing bowl and add ½ cup of vegan shredded cheddar cheese and stir.
Pour in 1/3 cup of plain soy milk or other plant-based milk and mix with a fork, just enough to combine the ingredients. (don’t overstir).
Drop about 1/3 cup scoops of biscuit dough onto an ungreased cookie sheet.
Bake for 8-11 minutes until slightly golden and dry.
While the biscuits are cooking, mix together ¼ cup of melted vegan butter, a tsp of parsley, ¼ tsp. garlic salt and 1/8 tsp. of Old Bay Seasoning.
Take the biscuits out of the oven. Place them one at a time in the bowl of garlic butter to coat them completely. Serve warm.
Notes
If the dough seems dry, add another splash of soy milk until all the flour is moist and sticky like traditional biscuit dough.
You can make these with regular wheat Bisquick or store-bought gluten-free Bisquick, however, if you're making them gluten-free, they come out the best with my gluten-free Bisquick recipe.
If you are using store-bought Bisquick, be sure to check the ingredients and make sure that it is vegan.