When Louisiana chef Melissa Martin makes biscuits, she adds an unexpected ingredient: 7-Up soda.
“This recipe probably came off the side of the box but it’s become a family favorite,” says Martin in his new cookbook, “Bayou: Food through the Seasons of Cajun Life.”
Although the original recipe called for a pre-made baking mix, Martin changed the recipe in his cookbook to “avoid food additives you can’t name.”
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These biscuits are best served warm, he said, but “they’re good the next day warmed in the toaster, too.”
Additionally, these biscuits can be made with any type of fat, including butter, lard “or Crisco, if you have to,” he said.
Melissa Martin of Louisiana shared her family’s “7-Up Biscuit” recipe with Fox News Digital. He is the author of a new cookbook, “Bayou: Fun Through the Seasons of Cajun Life.” (Todd Cole)
It’s also very important that these biscuits are baked right after the dough comes together, Martin said.
“Quickly transfer the biscuits to the baking pan and put them in the oven,” she said.
Recipe for 7 biscuits by Melissa Martin
Makes 12 large biscuits
Ingredients
2 ounces cold unsalted butter, cut into small pieces
3¼ cups all-purpose flour, plus some for dusting
1 tablespoon baking powder
1 tablespoon raw sugar
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2 tablespoons kosher salt
2 ounces lard or unsalted butter, cooled
1 cup 7-Up
¾ cup heavy cream
Butter and preserve, to serve
Melissa Martin’s biscuits have an unexpected ingredient: 7-Up soda. (Art Books; Getty Images)
Directions
1. Preheat the oven to 425 degrees Fahrenheit. If your oven is hot, go to 375 degrees to 400 degrees.
2. Add butter to a 9-inch square baking pan and place in the oven to melt the butter. Set a timer for 3 to 5 minutes so you don’t forget. Remove when melted.
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3. In a large bowl, combine the flour, baking powder, sugar and salt. (You can sift them together, but it’s not necessary.) Add cold oil (not melted butter) and cut them in half with your fingers until they resemble coarse meal.
4. Make a well in the center of the mixture and add 7-Up and cream. Mix together with a fork until the dough comes together. The mixture will be very sticky.
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5. Turn the dough out onto a clean, lightly floured surface and shape it into a rough rectangle with short edges on the left and right. Fold the left side of the rectangle to meet the right side, then fold the right side to meet the left. Press the dough (no need to roll it out) into a rough 8- by 13-inch rectangle about 1 inch thick.
These biscuits are best served warm or can be heated the next day in the toaster, says cookbook author Martin. (Art Books)
6. Using a sharp knife made of flour or a bench scraper, cut the rectangle into four equal parts, stirring the knife each time you cut. Divide each portion into three biscuits to produce 12 biscuits. Place the biscuits well in the pan with the melted butter.
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7. Bake quickly for 20 minutes, turning the pan after 10 minutes. The biscuits are done when the tops are golden brown and the internal temperature registers 200 degrees Fahrenheit on an instant-read thermometer.
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8. Remove from the oven, place a clean kitchen towel over the bowl, and let the biscuits rest for 5 minutes. Serve warm with butter and reserve.
This recipe is by Melissa Martin and shared with Fox News Digital.
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