Easy Breezy 7-Up Biscuits!
And I do mean easy…..just three ingredients: Bisquick, Sour Cream and 7-Up!
This recipe was given to me by a friend I worked with in Kansas City….she retired several years before I took the plunge, but we have kept in touch.
You know that I give special names to the people in my life…I don’t know if it is to protect the innocent or just easier for me to remember! But it is all done in love. 😉
Anyway, Deedee… sent me this recipe a while back and once I made them, they have become my go-to favorite!
Especially on mornings when the Captain would like Biscuits and Gravy for breakfast!
uh huh…that is what I’m talkin’ bout! 🙂
Or have a snack of home made biscuits with Bonne Maman’ French Preserves and Hot Tea!!
Or have with fried chicken, mashed potatoes and cream gravy, cream corn, cole slaw and…well, you get the idea! 🙂
Below are the easy steps to making this wonderful, flaky, delicious biscuit.
3 ingredients….ok, there is butter too, but it is for melting in the baking pan.
Melt the butter in the pan you are going to bake the biscuits….I like to use my favorite cast iron skillet.
Add the sour cream to the Bisquick mix.
Cut in the sour cream to the biscuit dough using a pastry cutter….Hey! there is that pesky bottle of 7-Up! I’m glad I decided to have it in this pic! 🙂
Dough should look crumbly about the size of peas…sticky peas! 😉
Add the 7-Up to the dough.
Look! it is bubbly! 😉
Dough will be very soft….and that is a good thing!
Next, add the dough to a floured (with Bisquick) counter or board
Knead the biscuit dough just a bit….add in more of the biscuit mix from your board if necessary. (Note the Kansas City Royal Blue nail polish)!
Did I mention the KC Royals are in first place in their division? Oh, sorry…I digress! Back to the biscuits! 😉
Don’t work with the dough for too long or the biscuits will be tough. Pat out the dough in a circle…it is very workable at this point.
Cut out the biscuits using either a cookie/biscuit cutter or a small glass or use a souffle cup as I did above. It really doesn’t matter what you use.
Lay the biscuits carefully into the melted butter in your baking pan. They are very soft. I use a spatula to lift them …then use my finger to help slide the biscuit into the skillet.
Bake at 425 degrees if using a dark colored baking pan…450 degrees if using a shiny pan!
Look at that butter underneath those biscuits. That is what makes them crispy on the bottom.
And the finished, golden brown biscuits almost look to good to eat…but I will “force” myself to eat one…or maybe two! Yummy!
Oh, my gosh! Sooooo good! Add honey or preserves or just plain butter….or, they can be eaten plain. They are that good!
Thanks again Deedee…send along your favorite recipes anytime.
Our recipe boxes can never be too full, can they? 😉
Excuse me, I have a biscuit with french fruity preserves calling my name! Yum!
- 2 cups baking mix (I used Bisquick)
- 1/2 cup sour cream
- 1/2 cup 7-Up soda
- 1/4 cup butter
- Melt the butter in either a baking dish or cast iron skillet...whichever pan you are going to bake your biscuits.
- Using a medium sized bowl, *cut the sour cream into the baking mix by using a pastry cutter or two forks...whichever is easier.
- Add the 7-Up...(actually any clear carbonated soda would work) At this point, the dough will be very soft, which is a good thing
- Turn the dough (scrape it out of the bowl) onto a counter or board that has been sprinkled with about 1/2 cup more of the baking mix....or you can use flour (I use the baking mix)
- Now comes the sticky part as you knead and work the dough adding in a small amount of baking mix as you fold the dough over and over (do not over work or the biscuits will be tough)
- With dry baking mix on your fingers...pat the dough into a round circle (about 1/2 inch to 1 inch....depending on how thick you want your biscuits) and cut the biscuits using a round cookie cutter...or a glass in the size you want your biscuits (I use a souffle cup)
- Place the biscuits (you might have to use a spatula to slide them into your pan) onto the melted butter and bake in a preheated oven at 425 degrees. If you are using a shiny pan, the oven should be at 450 degrees, Since I use a black cast iron skillet, 425 degrees works well.
- Bake for about 10-15 minutes or until golden brown
- This recipe can be doubled easily making about 10 biscuits...depending on how thick you like your biscuits.
- Just as an FYI...*Cutting in... is simply incorporating wet into dry without using a mixer, which would make the dough tough. Two forks work just as well if you don't have a pastry cutter. Some bakers use two knives...or use your fingers....the idea is to get the finished dough to look crumbled, about the size of peas.
Dorothy Reis says
easy to double,then form into square ,not round. Cut .it into 9 even square bisquits. No re rolling and never tough dough less clean up and not need cutter My kids thought all bisquits were square. Try using for sausage sliders. Yum
Thanks Dorothy….what a great idea! I will try your method next time I make these.
I am all for less mess and clean up and the sausage slider idea is super. 🙂
Thanks for stopping by.