7 Up Biscuits

5 from 2 votes

Light, fluffy biscuits made with just four ingredients: Bisquick, sour cream, butter, and cold lemon-lime soda. The carbonation does the work of yeast, so there is no kneading and no rising time.

Course Breakfast, Brunch, Side Dish

Cuisine American, Southern

Keyword 7 up biscuits, 7 up biscuits recipe, 7 up biscuits with bisquick, 7up biscuit recipe, 7up biscuits, bisquick 7up biscuits

Prep Time 10

Cook Time 20

Total Time 30

Servings biscuits (using a 2-inch round cutter)

Calories 190kcal

Author Blair Lonergan

Ingredients

¼ cup (half of a stick) melted butter, plus extra for brushing
2 cups Bisquick all-purpose baking mix
½ cup (4 ounces) full-fat sour cream, cold
½ cup 7UP soda (or other lemon-lime soda), cold

Instructions

Butter the pan: Pour the melted butter into an 8-inch baking dish, or into a 9-inch or 10-inch cast iron skillet. Set aside.
Cut in the sour cream: Place the Bisquick in a large mixing bowl and add the cold sour cream. Using a pastry cutter, a fork, or two knives, cut the sour cream into the baking mix until small pea-size clumps form.
Add the soda: Pour in the cold soda and stir just until combined and no pockets of dry flour remain. The dough will be soft and shaggy. Do not over-mix.
Fold the dough: Turn the dough onto a well-floured work surface. Flour your hands and fold the dough over onto itself 6 to 8 times, just until it comes together. Pat it into a rectangle about 1 inch thick.
Cut and arrange: Using a floured round biscuit cutter, punch straight down and pull straight up without twisting. Arrange the biscuits in the buttered pan so they are touching. Re-roll the scraps and cut out additional biscuits.
Chill: Cover the biscuits with plastic wrap and chill in the freezer for about 15 minutes. Meanwhile, preheat the oven to 425°F.
Bake and butter: Bake until deep golden brown on top, about 20 to 25 minutes. Brush the warm biscuits with 1 to 2 more tablespoons of melted butter and serve hot.

Notes

Keep the ingredients cold. The soda and sour cream should both come straight from the refrigerator, and the shaped biscuits need the full 15 minutes in the freezer. Cold dough plus a hot oven is what creates the rise.
Do not over-mix. This is a very soft dough, so use a gentle hand and stop as soon as the dry flour disappears. Over-mixing gives you tough, dense biscuits.
Flour the counter with all-purpose flour, not additional Bisquick, and be generous. This dough is stickier than standard biscuit dough.
Never twist the biscuit cutter. Twisting seals the cut edges and keeps the biscuits from rising as high.
Soda swaps: any cold lemon-lime soda works, including Sprite, store brands, and diet versions. Ginger ale works too and gives a warmer, spicier flavor.
Sour cream swap: full-fat plain Greek yogurt is a reliable substitute. Avoid low-fat and nonfat versions of either.
To feed a crowd, double all of the ingredients and bake the biscuits in a 9x13-inch dish.
For a savory version, fold a handful of grated cheddar into the dough before shaping.
Storage: keep at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat on a baking sheet at 300°F for about 10 minutes.

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