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

FAQs

How did they make biscuits in the old days? ›

“… beaten biscuits are what people made in the days before baking soda and baking powder was around. In order to get the biscuits to rise, cooks would beat the dough with a mallet, rolling pin, or even an ax for over half an hour util it blistered.”

As the biscuits rise, the carbon dioxide gas expands, creating pressure on the dough. This pressure can cause the dough to collapse without proper support. Cream of Tartar helps stabilize the dough structure, ensuring the biscuits maintain their shape and rise uniformly.

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour. Do not make the mistake of trying to substitute equal parts baking soda for baking powder in recipes. Your baked goods will have no leavening, be quite flat, and have an altered taste.

Originally, biscuits were little more than wheat flour and water, baked to form hardtack, which was carried by travelers because it stored for long periods of time. By the early 1800s, commercial baking powder was developed and the biscuit took a form that resembles the modern biscuit.

The cornstarch lowers the protein of the flour, which produces a more tender biscuit. The heavy cream provides the fat that helps create the flaky layers in great biscuits.

Aeration/Foaming. Aeration is a critical function in the formulation of baked goods. It refers to the process of introducing gas into a liquid or viscous solution. Beaten whole eggs as well as egg whites on their own, are highly effective leavening agents, incorporating air into the dough or batter.

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

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.

What is the secret to an excellent biscuit? ›

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most!

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

The extra fat in the heavy cream is helpful because buttermilk in stores is often “low-fat” buttermilk. Buttermilk. The buttermilk adds a tangy flavor to the biscuit and helps hydrate the dough just enough to create a nice structure for our biscuits.

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. It kept for longer than plain bread, and was useful for travellers and soldiers' rations.

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.

Britain's favourite snack began life in the ancient world when slices of bread were dried to store them. The Romans called these rusks panis bicoctus (bread twice-baked), and so the original method for making biscuits is embedded in their name.