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

FAQs

How did they make biscuits in the old days? ›

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.

And baking powder is typically made of 2 parts baking soda to 1 part cream of tartar. In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

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.

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.

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.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Is buttermilk or heavy cream better for biscuits? ›

When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.

Bakers love buttermilk. It gives muffins, pancakes, and biscuits a tender, moist texture. If you love a cake because it's light and fluffy, chances are you have buttermilk to thank. As far as flavor goes, it's tangy.

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.

If you don't have baking soda on hand, you can use triple the amount of baking powder instead. Alternative substitutions include potassium bicarbonate, baker's ammonia, or self-rising powder. Baking soda is a staple ingredient found in the cupboards of both seasoned and amateur bakers.

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