Baking Powder Drop Biscuits Recipe

All-purpose flour: This is the main ingredient that gives the biscuits their structure and texture.

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

Salt: Adds flavor and balances the taste.

Milk: Adds moisture to the dough and helps bind the ingredients together.

Butter: Melted butter adds richness and a tender crumb to the biscuits.

One of the most helpful steps in this Baking Powder Drop Biscuits Recipe is how you mix the wet and dry ingredients together. When you add the milk and melted butter to the flour, baking powder, and salt, it’s important to stir just until everything is combined. Here’s how you can do it:

1. Pour the milk and melted butter into the bowl with the dry ingredients.
2. Use a spoon or spatula to gently stir the mixture.
3. Stop stirring as soon as you don’t see any big patches of dry flour left.

Why? Because if you stir too much, the dough can get tough and your biscuits won’t be as soft and fluffy. The baking powder works best when the dough is light and not overworked, so your biscuits will rise nicely and have a great texture.

When I first tried this recipe, I kept stirring the dough like I was making cookie dough, thinking it needed to be smooth. But that made my biscuits a little chewy instead of soft. Now, I remind myself to stop as soon as the ingredients come together. It’s a small trick that makes a big difference!

Also, dropping spoonfuls of dough onto the baking sheet without shaping them saves time and keeps the biscuits tender. No need to fuss with rolling or cutting—just scoop and bake. This way, you get warm, golden biscuits in no time, perfect for sharing or enjoying with butter and jam.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, 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 specifically designed for baking to maintain 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 needed.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and salt, as it already contains these ingredients.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral flavor, though the difference is subtle.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the amount 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: Use almond, soy, or oat milk for a dairy-free alternative, though it may slightly alter the flavor.

• butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may affect the flavor and texture slightly.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free and slightly tropical flavor, but it may change the biscuit's texture.

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

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. If you want to extend their freshness, consider adding a slice of bread to the container to absorb excess moisture.

• If you plan to enjoy the biscuits later, freezing is your best bet. Wrap each biscuit individually in plastic wrap or aluminum foil. This ensures they don’t stick 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. They can be frozen for up to 3 months.

• When you're ready to indulge in your frozen delights, thaw them at room temperature for about an hour. For a warm, fresh-from-the-oven experience, reheat the biscuits in a preheated oven at 350°f (175°c) for about 5-10 minutes.

• Avoid microwaving the biscuits as it can make them chewy instead of delightfully crisp on the outside and tender on the inside.

• Preheat your oven to 350°F (175°C). Wrap the biscuits in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10 minutes or until warm.

• For a quick fix, use a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• If you have an air fryer, set it to 300°F (150°C). Place the biscuits in the basket and heat for 3-4 minutes. This method helps maintain their crispiness.

• For a stovetop method, use a skillet. Heat the skillet over low heat and add a small amount of butter or olive oil. Place the biscuits in the skillet, cover with a lid, and heat for about 5 minutes, flipping halfway through.

• If you have a toaster oven, set it to 350°F (175°C). Place the biscuits directly on the rack or on a small baking tray. Heat for 5-7 minutes until warmed through.

• Oven: Used to bake the biscuits at a high temperature, ensuring they rise and develop a golden brown crust.

• Mixing bowl: A large bowl where you combine the dry ingredients and then mix in the wet ingredients to form the dough.

• Measuring cups: Essential for accurately measuring the flour, milk, and butter to ensure the right consistency of the dough.

• Measuring spoons: Used to measure smaller quantities like baking powder and salt precisely.

• Baking sheet: A flat sheet where you drop the dough spoonfuls to bake the biscuits evenly.

• Spoon: Utilized for dropping the dough onto the baking sheet, ensuring each biscuit is roughly the same size for even baking.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it once the biscuits are done.

• Cooling rack: Allows the biscuits to cool evenly after baking, preventing them from becoming soggy on the bottom.

Prepare ingredients in advance: Measure and set out all ingredients like flour, baking powder, and salt before starting. This streamlines the process.

Use parchment paper: Line your baking sheet with parchment paper to save time on cleanup and prevent sticking.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove to save a few minutes.

Preheat oven early: Start preheating your oven before mixing the dough so it's ready when you are.

Use a cookie scoop: For uniform biscuits, use a cookie scoop to drop the dough onto the baking sheet.