7up Biscuits Skillet Style Recipe (2024)

FAQs

What makes Southern biscuits different? ›

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.

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.

Preheat an 8-inch skillet over low heat for 5 minutes. Add 2 tablespoons vegetable oil along with 4 biscuits. Cook for two minutes before flipping. Check the biscuits and turn every two minutes for 10 to 12 minutes.

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).

If you start asking around, any Southern chef, Southern Living Test Kitchen pro, or biscuit-making family member will swear by White Lily flour. Generations of bakers have claimed it as the secret to the perfect, flaky biscuit.

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."

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.

Shortening is more effective at reducing gluten formation in doughs. Indeed, this is where the name comes from — it “shortens” gluten strands. It also has a higher melting point than butter, making it less likely to smear into biscuit dough, even if you use your hands to mix it.

Just bring it all together and let the ingredients do the work." In order to help the biscuits rise, all the experts agree that the fat — whether butter, shortening or margarine — needs to be cold, and there should still be visible chunks of that fat in the dough. Don't overmix.

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.

Can you cook Pillsbury biscuits in a cast iron skillet? ›

Tips from the Pillsbury Kitchens

A cast-iron skillet looks great and also helps the biscuits brown beautifully, but easy-to-clean stainless steel works just as well.

Biscuits, scones and shortcakes are usually baked on ungreased cookie sheets or baking pans. Follow the directions in your recipe.

Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit. Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.

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.

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits).

As explained by Reader's Digest, these biscuits are traditionally made with flour ground from soft wheat, a variety of grain that grows readily in the American South due to its warm, humid climates. This type of wheat has about half as much gluten as hard wheat — the type of wheat used in bread flour.

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.

These Southern-style biscuits walk the line of being both tender AND flaky. They're light, yet sturdy. The biscuits are also sturdy enough for breakfast sandwiches or for dunking into soup.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk.