Baking Powder Drop Biscuits Recipe

All-purpose flour: The base for 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: Adds richness and moisture to the biscuits.

Non-dairy milk: Binds the ingredients together and adds moisture.

When cutting in the vegan butter, make sure it is very cold. This helps create a flaky texture in the biscuits. You can use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving the right consistency.

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

• 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. This combination mimics the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and contains trace minerals.

• vegan butter - Substitute with coconut oil: Coconut oil is a solid fat at room temperature and can provide a similar texture to vegan butter, though it may impart a slight coconut flavor.

• non-dairy milk - Substitute with oat milk: Oat milk has a creamy consistency that works well in baking, providing moisture and a mild flavor.

• Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the cooled biscuits in an airtight container. They will stay fresh at room temperature for up to 2 days.

• If you need to keep them longer, store the biscuits in the refrigerator. Use an airtight container or wrap them individually in plastic wrap. They will last up to a week.

• To freeze, arrange the cooled biscuits in a single layer on a baking sheet. Place the sheet in the freezer for about an hour, or until the biscuits are firm. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a freezer-safe bag or container. Label with the date and they will keep for up to 3 months.

• When ready to enjoy, thaw the biscuits at room temperature or reheat directly from frozen. To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until warmed through.

• For a quicker option, microwave the biscuits on a microwave-safe plate. Cover with a damp paper towel and heat in 20-second intervals until warm.

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

• For a quicker option, use a microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. This will help keep them moist and soft.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket and heat for 3-5 minutes. This method will give them a nice, crispy exterior while keeping the inside tender.

• For a stovetop method, heat a skillet over low heat. Add a small amount of vegan butter or olive oil to the pan. Place the biscuits in the skillet, cover with a lid, and heat for 2-3 minutes on each side. This will give them a slight crisp while warming them through.

• 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 will keep them soft and moist, similar to their freshly baked state.

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

• Mixing bowl: Combine the dry ingredients and mix the dough.

• Pastry cutter: Cut in the cold vegan butter to achieve a coarse crumb texture.

• Measuring cups: Measure out the flour, baking powder, and non-dairy milk accurately.

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

• Baking sheet: Place the dough spoonfuls on this for baking.

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

• Cooling rack: Allow the biscuits to cool 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 using a food processor instead of doing it by hand.

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

Line the baking sheet: Use parchment paper on your baking sheet for easy cleanup and faster transfer of biscuits.

Batch preparation: Double the recipe and freeze extra dough for quick future use.