Baking Powder Biscuits Recipe

All-purpose 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.

Vegan butter: A plant-based alternative to traditional butter, adding richness and moisture.

Non-dairy milk: A plant-based milk that helps bind the ingredients together and adds moisture.

When cutting in the cold vegan butter into the flour mixture, use a pastry cutter or two knives to ensure the butter is evenly distributed. This will create small, pea-sized pieces of butter throughout the dough, which helps achieve a flaky texture in the biscuits. Be careful not to overwork the dough when adding the non-dairy milk, as this can result in tough biscuits.

• 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 a gluten-free option, use a blend that mimics the properties of all-purpose flour.

• 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.

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

• Cold vegan butter - Substitute with coconut oil: Solid coconut oil can mimic the texture and fat content of vegan butter, though it may impart a slight coconut flavor.

• Cold vegan butter - Substitute with chilled olive oil: Chilled olive oil can be used for a healthier fat option, but it will change the flavor and texture slightly.

• Non-dairy milk - Substitute with almond milk: Almond milk is a common non-dairy milk that works well in baking.

• Non-dairy milk - Substitute with oat milk: Oat milk provides a creamy texture and neutral flavor, making it a good substitute for non-dairy milk.

• Allow the biscuits to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled biscuits in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• Store the container or bag at room temperature if you plan to consume the biscuits within 2-3 days. For longer storage, consider freezing.
• To freeze, wrap each biscuit individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easy to grab just one or two at a time.
• Place the wrapped biscuits in a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to enjoy, thaw the biscuits at room temperature for about an hour or reheat them directly from frozen. For a quick warm-up, microwave on a low setting for 20-30 seconds or bake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
• If you prefer a crispier texture, reheat the biscuits in a toaster oven or under the broiler for a few minutes. This will help restore their golden-brown exterior.

• 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 quick method, use a microwave. Wrap each biscuit in a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as they can become tough.

• If you have an air fryer, preheat it to 300°F (150°C). Place the biscuits in the basket, making sure they are not touching each other. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of vegan butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy on the outside.

• If you prefer 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 5-7 minutes, or until they are heated through. This method keeps them moist and soft.

• Oven: Used to bake the biscuits at the required temperature of 450°F (230°C)

• Mixing bowl: Used to combine the flour, baking powder, and salt

• Pastry cutter: Used to cut in the cold vegan butter until the mixture resembles coarse crumbs

• Measuring cups: Used to measure out the flour and non-dairy milk accurately

• Measuring spoons: Used to measure out the baking powder and salt accurately

• Baking sheet: Used to place the spoonfuls of dough for baking

• Spoon: Used to drop spoonfuls of dough onto the baking sheet

• Cooling rack: Used to cool the biscuits after baking

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

Use a food processor: Quickly cut in the vegan butter by pulsing it with the dry ingredients in a food processor.

Chill your tools: Keep your mixing bowl and utensils in the fridge to keep the vegan butter cold for better texture.

Line your baking sheet: Use parchment paper to save time on cleanup.

Batch bake: Double the recipe and freeze extra biscuits for quick reheating later.