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

FAQs

How did they make biscuits in the old days? ›

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.

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.

When flour is "scooped" into the measuring cup directly from the container, it compresses, or becomes packed. This means you will be adding more flour than called for in the recipe.

The earliest surviving example of a biscuit is from 1784, and it is a ship's biscuit. They were renowned for their inedibility, and were so indestructible that some sailors used them as postcards.

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.

Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.

SouthernKitchen.com says, "Ask any Southern chef or sagacious biscuit grandma and you'll hear a pattern emerge: they all swear by White Lily flour."

Rolled Oats (49%), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings. For allergen information, including cereals containing gluten see ingredients in bold. May also contain Egg, Milk, Soya and Tree Nuts.

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).

Why do my homemade biscuits taste like flour? ›

If your dough is raw you can end up with a flour taste, or if your flour ratio is too high, could be you need more salt or butter or sugar, soda, yeast, it really depends on what your making.

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.

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.

The Aberffraw biscuit (sometimes Aberffraw cake or Teisen Berffro) is said to originate from 13th century Anglesey. ​”Legend has it that a Welsh king was holding court in Aberffraw – his wife was walking on the beach there and, spotting a pretty scallop shell, asked for a cake to be baked in the same form.

English: A ship biscuit, purportedly the oldest in the world, is displayed prominently at the maritime museum in Kronborg castle, Elsinore, Denmark.