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

FAQs

How to make soft biscuits crunchy? ›

The easiest way to make soft biscuits crispy again is to reheat them in an oven at 350°F (177°C) for about 5–10 minutes. You can also try toasting them in a toaster oven or air fryer. There are a few ways to make soft biscuits crispy again. The most common method is to heat them in the oven at 350°F for 5–10 minutes.

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.

If you find your biscuits go too soft after baking, rethink your storage. Sugar attracts moisture and homemade biccies often contain a lot of it, so they are prone to losing their crunch.

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.

“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 your biscuits are too tough…

Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry 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.

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

Should you chill biscuits before baking? ›

Whenever you're working with buttery doughs like biscuits, pie crust, shortbread, and the like, you're constantly reminded to chill the dough frequently, as well as chill the dough before baking time. Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out.

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.

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

in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

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.

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.