Baking Powder Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

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

Salt: Enhances the flavor of the biscuits.

Shortening: Adds tenderness and flakiness to the biscuits.

Milk: Binds the ingredients together and adds moisture to the dough.

For a flakier texture, make sure your shortening is cold before you cut it into the flour mixture. This helps create pockets of fat that melt during baking, resulting in light and airy biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though texture may vary.

• 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.

• 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 adds a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to use a bit more due to its larger grain size.

• shortening - Substitute with butter: Butter adds a richer flavor and can be used in the same quantity, though it may make the biscuits slightly less flaky.

• shortening - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, adding a slight coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps with leavening, making the biscuits fluffier.

• milk - Substitute with plant-based milk: Almond, soy, or oat milk can be used for a dairy-free option, though it may slightly alter the flavor.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. 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 helps to prevent freezer burn and keeps them from sticking together.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date for easy tracking.
• Frozen biscuits can be stored for up to 3 months. For best results, use within this time frame to maintain optimal flavor and texture.
• 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 heated through.
• Alternatively, you can microwave individual biscuits on a microwave-safe plate for 20-30 seconds. Be cautious not to overheat, as this can make them tough.
• For a crispier texture, you can also reheat the biscuits in a toaster oven at 350°F (175°C) for about 10 minutes.
• Enjoy your biscuits with your favorite soups, stews, or as a delightful addition to any meal!

• Preheat your oven to 350°F (175°C). Place the leftover biscuits on a baking sheet and cover them with aluminum foil. Bake for about 10-15 minutes until they are warmed through. This method helps retain their original texture and prevents them from drying out.

• For a quick reheat, use the microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This method is faster but may make the biscuits slightly softer.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer and heat for 3-5 minutes. This method can help maintain a crispy exterior.

• For a stovetop method, heat a skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through. This method adds a delightful buttery crust.

• If you prefer a steam method, place the biscuits in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps the biscuits moist and soft.

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

• Mixing bowl: Combine the flour, baking powder, and salt.

• Pastry cutter: Cut in the shortening until the mixture resembles coarse crumbs.

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

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

• Spatula: Stir the milk into the dry ingredients until the dough pulls away from the bowl.

• Floured surface: Knead the dough gently and roll it out to the desired thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this for baking.

• Oven mitts: Safely handle the hot baking sheet when removing it from the oven.

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

Use a food processor: Quickly cut in the shortening by pulsing the dry ingredients and shortening in a food processor.

Cold shortening: Keep the shortening in the fridge until ready to use; it cuts in faster when cold.

No-knead method: Mix the dough just until it comes together to avoid overworking, saving time on kneading.

Quick cleanup: Line the baking sheet with parchment paper for easy cleanup.