Baking Powder Drop Biscuits Recipe

All-purpose flour: The base of the biscuit dough, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Milk: Adds moisture to the dough, making the biscuits tender.

Vegetable oil: Provides fat, which contributes to the biscuits' tenderness and flavor.

When mixing the dough, be careful not to overwork it. Overmixing can lead to tough biscuits. Stir just until the ingredients are combined and the dough comes together. This will ensure your biscuits are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser biscuit.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its larger grain size.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender.

• milk - Substitute with plant-based milk: Almond milk, soy milk, or oat milk can be used for a dairy-free option.

• vegetable oil - Substitute with butter: Melted butter can add a richer flavor and a slightly different texture.

• vegetable oil - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the biscuits soggy.
• For short-term storage, place the cooled biscuits in an airtight container. They can be kept at room temperature for up to 2 days.
• To extend their freshness, store the biscuits in the refrigerator. Use an airtight container or wrap them individually in plastic wrap. They will stay fresh for up to a week.
• For freezing, individually wrap each biscuit in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easy to grab just the amount you need.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
• Biscuits can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 10-15 minutes, or until warmed through. Alternatively, you can microwave them on a microwave-safe plate for 20-30 seconds.
• For a crispier texture, lightly brush the tops of the biscuits with melted butter before reheating in the oven.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quicker method, use a microwave. Wrap each biscuit in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals.

• If you have an air fryer, preheat it to 300°F (150°C). Place the biscuits in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are not getting too crispy.

• To reheat on the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• For a steam method, place a steaming basket over a pot of simmering water. Arrange the biscuits in the basket, making sure they are not touching the water. Cover and steam for about 5 minutes or until heated through. This method helps to keep them moist.

• Oven: Preheat to 450°F (230°C) to bake the biscuits.

• Mixing bowl: Combine the dry ingredients and mix with the wet ingredients.

• Whisk: Blend the flour, baking powder, and salt together.

• Measuring cups: Measure out the flour, milk, and vegetable oil accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Spoon: Drop spoonfuls of dough onto the baking sheet.

• Baking sheet: Place the dough on this to bake the biscuits.

• Oven mitts: Protect your hands when handling the hot baking sheet.

• Cooling rack: Allow the biscuits to cool slightly after baking.

Pre-measure ingredients: Measure out the flour, baking powder, and salt ahead of time to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Mix efficiently: Use a whisk for dry ingredients and a spatula for combining wet and dry ingredients quickly.

Portion with a scoop: Use an ice cream scoop to drop uniform dough portions onto the baking sheet.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to save time.