7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (2024)

FAQs

7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet? ›

The easiest way to make soft biscuits crispy again is to reheat them in an oven at 350°F (177°C) for about 5–10 minutes. You can also try toasting them in a toaster oven or air fryer. There are a few ways to make soft biscuits crispy again. The most common method is to heat them in the oven at 350°F for 5–10 minutes.

The easiest way to make soft biscuits crispy again is to reheat them in an oven at 350°F (177°C) for about 5–10 minutes. You can also try toasting them in a toaster oven or air fryer. There are a few ways to make soft biscuits crispy again. The most common method is to heat them in the oven at 350°F for 5–10 minutes.

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.

If your freshly baked biscuits seem too soft after they're cooled, then they're either under baked, or there is too much liquid in the recipe. When stamping out biscuits with a cutter, you might find that they stretch as you transfer them to the tray with your hands, and become misshapen.

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.

“It couldn't be easier,” she says. “Just cube old biscuits, and bake at 350°F for 10 to 12 minutes, or until golden, tossing once halfway through.”

Overmixing: If you mix the dough too much, the gluten in the flour can develop too much and create tough, hard biscuits. Be sure to mix the dough just until it comes together and avoid kneading or overworking the dough. Overbaking: Biscuits can become dry and hard if they are overbaked.

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.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

Should you chill biscuits before baking? ›

Whenever you're working with buttery doughs like biscuits, pie crust, shortbread, and the like, you're constantly reminded to chill the dough frequently, as well as chill the dough before baking time. Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out.

Conclusion: More baking powder makes the biscuit rise more (imagine that!). About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits.

I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

In a pinch, substitute butter with another semi-solid fat

The resulting biscuits are often flatter, denser, and less flaky in texture. Without undergoing the Maillard reaction, biscuits made with oil also lack the richness and allure of butter-baked biscuits.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Put in The Microwave

A microwave oven can help you in this regard. Keep your soggy biscuits inside the oven on a microwave-safe plate for at least 3-4 minutes. Once the timer stops, do not instantly take them out. Let the biscuits stay in warmth for around 3 minutes.

Mostly it's the proportions of flour, fat and sugar in them that determines if they'll be really soft, crunchy or chewy. How do I bake biscuits that don't come out hard?

Use tissue paper

The tissue paper will completely absorb the moisture and help keep the biscuits fresh and crispy. If you are storing cookies in a plastic container, put a few grains of rice at the bottom and put a layer of tissue paper over it. Then, place all the cookies one by one and close the container.