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.

Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.

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.

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.

DISCOVER Aberffraw biscuits & Cornish pasties

THE ABERFFRAW BISCUIT (or cake) goes by a number of names, but whatever you call it, with a tradition dating back to the 13th century, it's often held up as the oldest recognised biscuit in Britain.

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.

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.

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

What are the ingredients in farmhouse biscuits? ›

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.

Ingredients. Wheat Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin and Folic Acid), Sugar, Buttermilk Solids, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, and Monocalcium Phosphate), Salt, Sodium Bicarbonate.

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

While over-handling your biscuit dough can make your baked goods turn out like hockey pucks, under-mixing it while you're still adding all of your ingredients can result in floury or grainy biscuits.

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

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.

Substitute 3: Egg Whites

For cakes and muffins, another easy baking soda substitute is egg whites, says Lofts. They can act as a leavener, which is what they do in a classic French Genoise cake. It's best to use this substitute only for cookie recipes or baked goods that do not contain any liquid.

The biscuit making process is elaborate and continuous. The ingredients are combined to form a dough, which is kneaded and rolled to a uniform thickness. It is cut into biscuit shapes and placed in a travelling oven. Some biscuits necessitate special preparation and cooking methods.

The Old French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked". This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven.