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

FAQs

How to crisp up homemade biscuits? ›

You can also try toasting them in a toaster oven or air fryer. The best way to make soft biscuits crispy again is to bake them in the oven at 350°F for 5–7 minutes or until they reach the desired crispiness. You can also try toasting them in a toaster oven or on the stovetop in a skillet.

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

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 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!

To prepare crunchy biscuits, reduce the amount of ingredients that tend to retain moisture, such as 00 type flour, eggs or brown sugar. Prefer white granulated sugar or corn syrup instead, for drier biscuits.

“It couldn't be easier,” she says. “Just cube old biscuits, and bake at 350°F for 10 to 12 minutes, or until golden, tossing once halfway through.”

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.

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.

Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help the biscuits maintain their shape while baking.

What is the best flour for making biscuits? ›

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.

In most of North America, nearly all hard sweet biscuits are called "cookies" and savoury biscuits are called "crackers", while the term "biscuit" is used for a soft, leavened quick bread similar to a less sweet version of a scone.

Eggs act as a binder for biscuits, without them the mixture will be far too crumbly. They also add flavour and texture, as well as extending shelf life.

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

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."

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.

Put in The Microwave

A microwave oven can help you in this regard. Keep your soggy biscuits inside the oven on a microwave-safe plate for at least 3-4 minutes. Once the timer stops, do not instantly take them out. Let the biscuits stay in warmth for around 3 minutes.

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.