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

FAQs

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.

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.

With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise.

To make baking powder, mix one part baking soda and two parts cream of tartar. So, if you recipe calls for 1 tablespoon of baking powder, use 1 teaspoon of baking soda, mixed in with 2 teaspoons of cream of tartar.

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

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.

Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit. Our recipe asks you to the dough 10 times; this will create a cohesive dough with visible pieces of butter and sprinkles of flour.

“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.

Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour.

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

What is the difference between northern and southern biscuits? ›

The earliest biscuits were a simple combination of flour and water that resulted in little more than baked paste. Soon people learned that adding fat to the recipe made them tasty and flaky. In the Northern states butter is the favored lipid. In the South, lard or shortening is the standard.

INGREDIENTS: Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Rolled OATS (11%), Raising Agents: Sodium Hydrogen Carbonate, Diphosphate; Free Range Pasteurised EGG, Rice Flour, Salt, Flavourings.

Cream of tartar is the secret ingredient to making whipped cream fluffy and light. It's also used to make meringue more sturdy, and to add a bit of tangy zip to baked goods, such as snickerdoodle cookies.

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

But while technically you don't need the ingredient, Food Network still recommends swapping it with vinegar or lemon juice as opposed to leaving it out of a recipe that calls for it. These substitutions work because cream of tartar is powdered tartaric acid, per Healthline.

Cream of tartar has several culinary uses including stabilizing egg whites and whipped cream, anti-caking and thickening, preventing sugar syrups from crystallizing and helping to keep boiled vegetables colorful.