• Store leftover biscuits in an airtight container or wrapped in foil at room temperature for 1-2 days, or in the fridge for up to 5 days. Reheat in the oven at 350° for 10 minutes until warmed through.
• Freeze leftovers wrapped in foil or in an airtight container for up to 3 months. Thaw in the fridge or on the counter before reheating in the oven until warm and crisped.
• Make these biscuits in advance — prep dough and store it unbaked in the fridge overnight, then bring to room temperature before baking the next day. You can also fully bake and cool the biscuits, then serve at a later time.

Tips

• Don’t overmix the dough. Resist the urge to stir and stir. Mix the dough until it's just combined, then leave it alone. This will give the biscuits the best soft and tender texture.
• Use fresh baking powder for the best rise. Be sure to check the expiration date! The fresher, the better, so the biscuits rise correctly for the best texture.
• Use a buttermilk substitute. If you're fresh out, add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk. It'll slightly curdle and thicken to give the biscuit batter a similar taste and texture.
• Score the dough. Use a sharp knife to cut the unbaked dough into a grid. Cut straight down to the bottom of the pan so the butter can seep through to each edge for crispy pull-apart biscuits.
• Let biscuits rest before serving: Once they come out of the oven let them sit for a few minutes to fully absorb the butter so it evenly distributes in the crumb. This gives the biscuits that melt-in-your-mouth texture and flavor.
• Bake in a metal or glass baking dish for best results. These conduct the best heat and distribute heat evenly for the best overall texture in the biscuits..