Vinegar Biscuits

These biscuits do not make-ahead well due to the time-sensitive nature of the vinegar-soda reaction. The dough must be mixed and baked immediately after combining the leavening agents. However, you can measure and sift the dry ingredients (flour) up to 1 day ahead and store in an airtight container.

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For best texture, reheat in a 350°F oven for 5-7 minutes before serving. These biscuits can be frozen for up to 1 month; thaw at room temperature and refresh in a warm oven.