How to crisp up homemade biscuits?

“Pull the biscuits out, and peel the foil back to expose the tops of them. Return to the oven for another four to six minutes to crisp the exterior.” But her favorite method is even easier. “Simply halved, toasted in the toaster, and slathered with my favorite butter and jam ,” she says. Hard to argue with that.

Which liquid makes the best biscuits?

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

What makes homemade biscuits crumble?

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.

What does adding cream of tartar to biscuits do?

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 .

How to keep homemade biscuits crisp?

Keep all baked goods dry and tightly covered away from any moisture . Also keep them from any heat such as your oven, stove, etc. Put a paper napkin or two in the bottom of the container to soak up any moisture. Always put them in storage after they are cooled.

How do you keep homemade biscuits from getting hard?

Take the biscuits and wrap them in a plastic cling film or zip pouch to make sure there's space for moisture to seep in. Lastly, put them in an airtight box and store inside a refrigerator to enjoy crunchy biscuits each time.

Is it better to use milk or cream in biscuits?

If you are going to substitute a non-cultured liquid into your biscuits, I'd strongly recommend using low-fat milk, or even whole milk, instead of cream . Both will give you a more pleasant biscuit, with just the right amount of fat that you'll still want to slather the inside with butter.

What is the secret to a good biscuit?

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.

Are biscuits better made with butter or crisco?

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

How to crisp up soggy biscuits?

Baking the soggy cookies or biscuit for 5-10 minutes in an oven or airfryer can bring back the crispiness and retain the crunchy texture as this process helps in extracting the moisture.

How do you refresh homemade biscuits?

Reheat leftover biscuits in the oven on a parchment lined baking sheet for 3-5 minutes at 350° F (176° C) . Reheat your biscuits in the microwave by wrapping each one in a damp paper towel and heating them for 45-60 seconds. Brush your biscuits with melted butter before you reheat them for extra flavor and moisture.

Why are my homemade biscuits dry?

Why are my biscuits dry and crumbly? Dry and crumbly biscuits are often caused by adding too much flour . Remember, don't scoop and drop your flour – use a spoon to sprinkle the flour into the measuring cup, then level it off with a spatula.

How do you revive hard biscuits?

Just wrap a cookie or two in a damp paper towel and then put them in the microwave for about 10 to 15 seconds . The moisture from the paper towel should soften the cookies right up. So if you wonder how to soften hard cookies quickly? Microwave is the way!

7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (2024)

Published: Aug 13, 2018 · Modified: Nov 7, 2019 by Anna 62 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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7-UP Biscuits Recipe (from scratch) - soft and fluffy biscuits made with lemon-lime soda. No Bisquick needed!

You can serve these biscuits with butter and homemade jam or with Chicken Pot Pie Soup.

7-UP BISCUITS

If you are looking for a new biscuit recipe to try OR simply happen to have some leftover 7-UP lemon-lime soda, I have just the recipe for you! These 7-UP Biscuits are soft, fluffy and literally melt in your mouth. They are super easy to make even without the Bisquick baking mix. These 7-UP Biscuits tastes like fast food biscuits but are made easily from scratch. I don't buy baking mixes like Bisquick so I made its easy homemade version with flour, baking powder, salt and shortening. You have to try it!

How to make 7-UP Biscuits?

Almost all recipes for 7UP Biscuits call for Bisquick. If you have it on hand, by all means, use it. If you don't, all you need is flour, baking powder, salt, and shortening.

Combine all in a mixing bowl and add sour cream. Stir in.
Add 7UP and stir well. The dough will be sticky and shaggy.
Flour your countertop and place the dough onto the surface and shape into a rectangle or square (depending on the baking pan you are using).
Cut the dough into biscuits.
Melt butter and place into the baking dish. Place biscuits in butter and bake in 450 degrees F.
Once done, let them cool and serve while still warm.
This recipe is very simple and can be easily doubled or even tripled.

How to cut the biscuits?

To cut the biscuits, you can use a round biscuit cutter. Since they are baked in a dish, I wanted to use the whole dough at once. To do that, simply cut the biscuit dough with a knife, into square biscuits. I formed my dough into 9"x7" rectangle and cut it into 8 biscuits.

MORE BISCUIT RECIPES:

Easy Cheddar Bay Biscuits

Fluffy Drop Biscuits

Flaky Buttermilk Biscuits

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀