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My family loves when I make these easy homemade biscuits – and the secret ingredient in this recipe is… 7Up!
Homemade Biscuits Recipe
I found these super delicious homemade biscuits while scrolling through Pinterest years ago, and knew my little crew would love them. I was right – they sure did!
My husband took one bite and was hooked . . . but when I asked him what the secret ingredient he replied “ummmm . . . butter?”
Well yes… definitely some butter went into these 😉 But you'd never guess that the secret ingredient is 7-Up! (It's also a cool science experiment to let your kiddos watch as the 7-Up gets all foamy while you mix!)
How to Make Homemade Biscuits from Scratch using 7 up
There are loads and loads of great biscuit recipes out there that will yield more traditional biscuits. One of my all time favorites is Margaret Anne's Biscuits (which are the type you'll eat with sausage gravy… YUM!)
These 7 up biscuits are a little different but still SO good. I've found these to be some of the easiest homemade biscuits I've ever made – which makes them great for beginner chefs!
Not to mention only 3 ingredients go into the dough.
They come out incredibly soft and fluffy every time – and you can make a huge batch in a jiffy. Serve these biscuits up with some slow cooker chicken noodle soup or a super yummy slow cooker pot roast!
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.
Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.
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.
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.
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.
Back to that gluten—it's responsible for giving baked goods their chew, so the lower gluten content of flour made from soft red winter wheat means that biscuits made with it are more tender than those made with other flours that aren't.
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.
Yes.If you sift flour, it becomes aerated and less dense. “A cup of flour sifted before measuring will weigh 20 to 30 percent less than a cup of flour sifted after measuring — a difference that can make a huge impact on the texture of finished baked goods,” Cook's Illustrated says.
Generally, self-rising flour also has a lower protein content, so it's often used in recipes that benefit from being lighter and more tender, like biscuits.
Cutting butter into flour or other dry ingredients is an essential part of preparing pastry dough, biscuits and crumbly pie toppings because it gives a light and flaky texture that can't be replicated with any other technique.
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.
in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.
Embrace stacking. In biscuit-making, height and flakiness go hand in hand. Why? Because the layers of butter that get compressed and stacked as you build your biscuits are what create those flakey biscuit bits, and they also create steam in the oven — which helps the biscuits to expand as tall as possible.
Fully incorporating the butter and flour guarantees tender, airy biscuits every time. Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.
Baking powder and baking soda are what we call chemical leavening agents, meaning they make our baked goods rise. A chemical leavening agent will form carbon dioxide bubbles making your biscuits rise.
While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.
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