Legendary Blueberry Biscuits Recipe on Food52 (2024)

FAQs

Do you put baking soda in biscuits? ›

That can be a beautiful thing in the right context—just imagine the velvety crumb of a sour cream pound cake—but it has the potential to make biscuits gummy and dense. To counteract that risk, all we need is a pinch of baking soda to neutralize the excess acidity and give the dough a more powerful rise.

Baking at a Low Temperature

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

Bo-Berry Biscuits are sweet little pucks with just a touch of saltiness. Bo-Berries, also known as blue dots that taste like artificially flavored blueberries, permeate every bite. As far as fast food sweets go, I'd rather have an apple pie from McDonald's, but this biscuit certainly had its charms.

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.

Baking soda is a much more powerful leavener than baking powder, about 3-4 times as strong. That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour.

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

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.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

If your dough is sitting for an hour or more at room temperature (or warmer), you risk them being doughy and/or tough and not rising properly. Freezing them solid (6+ hours), carrying them in a cooler, and then baking them from frozen on-site should work, though.

Hardtack. A preserved hardtack from the U.S. Civil War, Pensacola Museum of History, Florida. Alternative names. ANZAC wafers, brewis, cabin bread, dog biscuit, molar breakers, pilot bread, sea biscuit, sea bread, sheet iron, ship's bisket, shipbiscuit, tooth dullers, worm castles.

Do boberry biscuits have real blueberries? ›

Freshly baked, made from scratch biscuit with blueberries mixed in and topped with sweet icing.

Estelle Piper (Toasters) "Taste The Biscuit" singer! Estelle Piper (Toasters) "Taste The Biscuit" singer!

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.

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.

The Bottom Line

I personally think that biscuits are at their best when you use a fine pastry-type flour like White Lily or Bob's Pastry flour. BUT, all-purpose flour is absolutely an option. I actually think that your technique when making biscuits is just as - if not, more - important than the flour you use.

When baking soda, also called sodium bicarbonate, is combined with an acid (like buttermilk or lemon juice) and a liquid, it produces the carbon dioxide that helps the dough or batter rise.

Baking soda is an important ingredient in baked goods and bread. Leaving it out will change the flavor and texture of the food in an unpleasant way. While there are substitutes, if your recipe calls for baking soda, it's important to use it whenever possible.

If you fail to add a teaspoon of baking soda or however much your recipe needs, the cookies won't have those bubbles inside them to rise up. If you forget to add the acid, too, the baking soda won't be able to react or produce carbon dioxide.

Both baking powder and baking soda are leavening agents, which cause baked goods to rise. While they bear similarities in look and texture, they differ from each other in chemical composition and how they interact with other ingredients.