These Sprite Biscuits are very easy to make, and you can have them ready within half an hour. The secret ingredient in this recipe is Sprite fizzy drink, but you can use any other fizzy drink, such as 7-Up or Lemonade.
In this recipe, I’ll be using ready-made Bisquick biscuits mixture, but I’ve been looking at how to make this at home too and will have a recipe for you soon. In the meanwile, reach out for the ready-made stuff from the supermarket shelf.
It’s best to have all the ingredients measured out before you start as this recipe it’s not only quick to make, but you also need to be quick to make it!
Once you have all the ingredients mixed together, you only need to knead the dough very lightly. If you knead it too much, your biscuits could turn out hard as rocks!
Also, make sure that you line the baking tin with a wax paper or baking parchment. The times I’ve forgotten that I have to do this even with non-stick baking tins and ended up scraping far too much dough from the baking tin afterwards.
These Sprite biscuits are great to serve at special family occasions, like Christmas Dinner, Thanksgiving Dinner, Easter Dinner, or any family gathering.
Hope you enjoy baking this one!
Magdalena
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How can I make biscuits from scratch?
I’ve used a ready made mix for my recipe, which I know is a bit of a cheating, so if you are after a proper recipe, here are the ingredients for the biscuits mix.
To make the 2 and 1/2 cups of biscuit mix, add together 2 and 1/2 cups of all purpose flour (plain flour), 4 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of caster sugar. Mix together first and then follow my recipe above.
Why do my biscuits come out flat or not light and fluffy like promised?
The trick here is not to overmix the dough. You literary just need to throw everything together and not knead it at all. The more you knead it or try to make it into a smooth dough the more you are compacting the dough mixture and the more likely it is that you’ll end up with a tough and low biscuits.
The other problem I sometimes see, is when people don’t use the right temperature for baking. It’s really important that your oven is at the recipe required temperature before you place your baking tray in the oven.
Don’t open the oven door in the first 15-20 minutes of baking! The biscuits need to have consistent temperature for them to rise. If you open the oven door too soon, the cold air will make them to go down.
Mix and bake straightaway! To get the biggest rise, make sure that you have your oven on when you start to mix your dough and then put your biscuits into the oven straightaway. Again the soda and baking powder are reacting together quickly and to get the biggest rise, you need to bake them straightaway.
What can I substitute the Sprite for?
If you don’t have the Sprite, you can substitute it for any other carbonated drink that’s either non-flavoured or citrus flavoured.
Can I make the bisquick biscuit dough ahead of time?
It’s best to mix and bake the biscuits straightaway, to achieve the best results. If you get called away or there is another reason, why you can’t bake them immediately, you can place the mix in the fridge for up to 45 minutes to an hour. After that the raising agents inside the mix (baking powder and baking soda) will start to deteriorate and you might not get as light rise as if you bake them straightaway.
If you want to, you can freeze the sprite biscuits when they are baked to keep them fresh. When you are ready to eat them, defrost them and then place in an oven on medium heat (about 180C) and warm them through for about 5 minutes. They will look (and taste!) like if you have just baked them.
What can I serve with homemade biscuits?
Anything goes! Homemade biscuits are great with a soup or a meat stew in the winter or salad in the summer. You can eat the biscuits as they are, but they are equally good with a bit of butter, pate or any other spreads. There is really no right or wrong!
Why do you use a soda or 7 up in making biscuits?
Surprisingly using soda or other carbonated drink doesn’t make these biscuits sweet. You can’t taste the soda drink flavour in (unless you use really strong flavour). The carbonated drink reacts with the rest of the mix, making the biscuits amazingly light and fluffy.
How long can I keep my biscuits for?
I store mine in a bread tin (loosely covered with plastic bag) and they are fine for about 2 days. They are obviously best straight out of the oven!
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.
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.
Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.
Preheat oven to 450 degrees. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven.
But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.
Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.
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 also adds a pleasant tanginess to baked biscuits, and its relatively low levels of fat make it work in recipes that call for any kind of fat, from butter to shortening, and even cream. (Yes, cream can be used as both a liquid and a fat.
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
With a love of old family recipes, the finest ingredients, traditional baking methods and above all a simple love of baking biscuits. INGREDIENTS: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Salt, Flavourings, Raising Agent: Sodium Hydrogen Carbonate.
In a large bowl, whisk together flour, sugar, and salt. Using a fork or pastry blender, cut in cold butter until mixture is crumbly and about the size of peas. Gradually add buttermilk, stirring just until dry ingredients are moistened. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times.
Be sure your oven is fully preheated (depending on your recipe, you'll be looking at a temperature between 425 and 475 degrees Fahrenheit), and use an oven thermometer to make sure the temperature inside the oven is the same as the one the oven display says.
The biscuit mix itself is a simple combination of all-purpose flour, sugar, salt, baking powder, and baking soda. For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough.
US biscuits are made today with chemical leaveners. The basic recipe uses flour, baking powder, a fat ( butter or Crisco or lard), salt, and buttermilk. The acid in the buttermilk activates the baking powder, the heat of the oven melts the fat. The biscuits rise and are tender and flaky.
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.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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