Baking Powder Biscuit

The dry ingredients (flour, baking powder, and salt) can be whisked together and stored in an airtight container for up to 1 week. Cut the cold butter into the dry mixture, then refrigerate for up to 2 days before adding the liquid and baking. Do not make the full dough ahead, as baking powder begins reacting once liquid is added.

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits in a freezer bag for up to 3 months. Reheat refrigerated biscuits in a 350°F oven for 5-7 minutes; frozen biscuits for 12-15 minutes until warmed through and the exterior crisps slightly.