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

FAQs

How did they make biscuits in the old days? ›

In order to improve their texture, cooks developed a technique of beating the dough to introduce some air, which gave the biscuits a modest rise. Using a rolling pin or mallet, the dough was beaten by hand for over an hour, a laborious task.

And baking powder is typically made of 2 parts baking soda to 1 part cream of tartar. In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

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.

That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour. Do not make the mistake of trying to substitute equal parts baking soda for baking powder in recipes. Your baked goods will have no leavening, be quite flat, and have an altered taste.

With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise.

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.

Aeration/Foaming. Aeration is a critical function in the formulation of baked goods. It refers to the process of introducing gas into a liquid or viscous solution. Beaten whole eggs as well as egg whites on their own, are highly effective leavening agents, incorporating air into the dough or batter.

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

With a love of old family recipes, the finest ingredients, traditional baking methods and above all a simple love of baking biscuits. INGREDIENTS: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings, Raising Agent: Sodium Hydrogen Carbonate.

What is the secret to an excellent biscuit? ›

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. 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.

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

The Earliest Evidence

The Romans certainly had a form of biscuit, what we'd now call a rusk and, as the name suggests, it was essentially bread which was re-baked to make it crisp. It kept for longer than plain bread, and was useful for travellers and soldiers' rations.

What makes biscuits Southern? Besides being passed down by beloved grandmothers, Southern biscuits are typically made with flour made from soft red winter wheat, such as White Lily.

Britain's favourite snack began life in the ancient world when slices of bread were dried to store them. The Romans called these rusks panis bicoctus (bread twice-baked), and so the original method for making biscuits is embedded in their name.

Baking Soda Substitute: Self-Rising Flour

Self-rising flour is a combination of all-purpose flour, baking powder, and salt that allows baked goods to rise without adding a separate leavening ingredient.