Vintage 7Up Biscuit Recipe - Semi Homemade Recipes (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1/8- to 1/4-inch in size.

The extra baking powder makes our biscuits fluffy and tender, and baking soda helps them brown nicely. Sugar and Salt: Add flavor. We don't add a lot of sugar (just 1 tablespoon).

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.

The cornstarch lowers the protein of the flour, which produces a more tender biscuit. The heavy cream provides the fat that helps create the flaky layers in great biscuits.

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits).

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

What is the secret to high rising biscuits? ›

Mistake #9: Baking at a too low of a temperature

Biscuits should be baked at a high temperature so they turn out golden brown and rise nice and tall. I like to bake my biscuits at 450oF. By baking at a high temperature it helps your homemade biscuits to rise up quickly in the oven.

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

If these are American style biscuits, there's the taste of salt, the flavor of butter or other fat that gives the biscuit character, and then the crunchy, crumbly and soft textures of the thing.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Basically, you pat the dough out into a rectangle, then fold it up into thirds (like you're folding a letter to put in an envelope), then repeat that process. This trick applies to scones too. This step ensures your biscuits will bake up tall, with distinct layers of flaky goodness.