7up Biscuits Skillet Style Recipe (2024)

FAQs

Which liquid makes the best biscuits? ›

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.

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.

Cook the biscuits over low heat until steam begins to rise from their tops and the cooked side turns golden brown, about 8 to 10 minutes. Flip the biscuits over and continue cooking for an additional 8 to 10 minutes until the remaining side turns golden brown and the biscuits are cooked through.

The extra baking powder makes our biscuits fluffy and tender, and baking soda helps them brown nicely. Sugar and Salt: Add flavor. We don't add a lot of sugar (just 1 tablespoon).

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

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.

While there are plenty of flour varieties to choose from, White Lily reigns above all else for Southern bakers and is the crème de la crème when it comes to the flour we use for any biscuit recipe.

Interestingly, the go-to product for Southern biscuits is an all-purpose flour made by White Lily, though it is essentially pastry flour because it has a very low protein content.

The best flour for making biscuits is White Lily flour. It's not available everywhere, so the next best thing is King Arthur All Purpose flour. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.

Can you bake biscuits in an electric skillet? ›

An electric frying pan, also known as an electric skillet, is a versatile countertop appliance capable of more than just frying. You can use an electric frying pan to bake foods such as cakes, biscuits, cornbread and potatoes--all without turning on your oven.

Ovens set to 350 or even 400 degrees heat too slowly and cause the fat inside the dough to melt before rising to the dough's full potential. Finally, higher heat will generate more caramelization from the butter on top of the biscuits, leaving you with a beautifully golden crust.

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

A hot 425° oven helps give the biscuits a nice oven spring, or initial rise caused by the reaction to the heat. Eat them fresh. Biscuits are best hot right out of the oven.

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

“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.

DMG- Finamul 90. Distilled Monoglyceride is an important and essential emulsifier for biscuits which helps in dough strengthening and aids in the easy mixing of all the ingredients.