7up Biscuits Recipe | Picture the Recipe (2024)

FAQs

What is the secret to fluffy biscuits? ›

For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says. This stops you from activating too much gluten in the flour and ending up with a tougher biscuit that doesn't rise as high.

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).

The cold chunks of butter are important because as they melt into the biscuit while baking they create tiny pockets of steam that puffs and lifts the dough. These pockets turn into that beautiful light and flaky texture we crave with biscuits.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

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.

The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice. I'm giving you two savory options. The red is a sun-dried tomato and cheddar biscuit with paprika and a touch of cayenne.

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

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.

Place your biscuits close together on the pan. If they're touching, they rise better. If you like flatter biscuits, spread them out on the pan.

What is the best flour for biscuits? ›

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

Shortening traps more air bubbles and has a higher melting point than butter, so recipes using shortening tend to produce baked goods with more lift and that hold their shape during baking. Interior texture will also be softer and lighter.

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.

Most biscuit recipes will tell you to fold or stack the dough in on itself once or twice, rolling it out in between stacking. If your favorite recipe isn't yielding the height that you'd like to see, consider adding an extra fold or two, which will create more layers.

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

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.

If your biscuits are too tough…

Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry biscuit.