These 7 Up Biscuits are light, fluffy, and buttery while only being made with just 4 ingredients!! Toss together this dough in no time and watch the magic of 7 Up work. You will never guess these weren’t buttermilk biscuits made in your grandmother’s kitchen.
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7 Up Biscuits Ingredients
- Bisquick: This pre-made mixture of flour, salt, baking powder and shortening cuts down on our ingredient list. Swap in a gluten-free biscuit mix to make this perfect for anyone with gluten sensitivities. The texture may change slightly.
- 7 Up: The carbonation basically adds air to the biscuits developing the best light and fluffy texture. Go with another lemon lime soda of your choice like Sprite. It all works just as well.
- Sour Cream: Swap in some plain greek yogurt.
- Melted Butter: Salted or unsalted is fine here.
How to make 7 Up Biscuits
Mix it Up!
Step 1: Add bisquick, sour cream, and 7 Up to a bowl.
Step 2: Mix until a dough forms. Add more bisquick if necessary to get the consistency you want.
Bake them!
Step 3: Roll dough on floured surface to 1-inch thickness, cut into circles (use floured coffee mug rim or cookie cutter).
Step 4: Preheat oven to 450 degrees. Pour ¼ cup of melted butter into the bottom of a cast iron skillet then add dough to skillet.
Step 5: Bake for 8-10 minutes; for extra golden tops, broil briefly. Cool for 5-10 minutes, brush with melted butter, and serve.
7 Up Biscuits Recipe
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Ingredients
- 1/3 cup melted butter divided
- 2 1/4- 1/2 cup bisquick mix
- 1/2 cup sour cream
- 1/2 cup 7 up
Instructions
- Preheat oven to 450 degrees. Pour ¼ cup of melted butter into the bottom of a cast iron skillet.
- Next mix together bisquick, sour cream and 7 up in a medium sized bowl until a dough is formed. Start with 2 cups and then add a 1/4 cup of bisquick until you get the consistency you desire and it is easier to work with.
- Add flour to a work surface and turn dough out. Add flour to your hands and the top of the dough. Roll out or press out with your hands to about 1 inch thickness. Cut dough in circles using the rim of a coffee mug or cookie cutter and add to skillet. Make sure you flour the rim or it will stick.
- Bake biscuits for 8-10 minute. If you want to add more golden brown color, you can broil for just a few seconds. Let cool for about 5-10 minutes.
- While biscuits cool, brush remaining butter on top of biscuits and serve.
Notes
How to store & reheat this 7 up biscuit recipe
Pop cooled down leftovers in an airtight container.How long will 7up biscuits last in the fridge?
They will keep for 1-2 days at room temperature. You can also keep them in the fridge for up to a week.Can I freeze them?
For sure. Let them cool down then wrap in plastic wrap individually. They should last frozen for up to 3 months.Nutrition
Recipe Tips
- Keep it Gentle: Don’t overmix the dough. That will just make tough biscuits.
- Keep it High: High heat that is. This will give your biscuits a high rise.
Serving suggestions
- Gravy Options: From sawmill gravy and brown gravy to white gravy and red eye gravy, you have a ton of options here.
- Spreads: Make sure you try spreading yours with a pimento cheese or strawberry preserves depending on your mood.
- Southern Breakfast: Scramble some eggs, stir up some cheese grits and serve along with candied bacon.
- Southern Sandwiches: Make some bomb 7 up biscuit sandwiches with fried chicken (use boneless breasts or thighs) and honey glazed ham.
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Recipe Variations
- Add Cheese: Toss in some shredded cheddar cheese while mixing everything together.
- Garlic it Up: Add 2 minced cloves to the dough and a little garlic powder to the melted butter. Delish!
Recipe help
Add more bisquick to the mix until you get a nice consistency. Just a little at a time.
Yep you know it! You can make the dough then cut the rounds out and freeze before you bake them off!
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Why is the fat and cholesterol so high if there is only a little melted butter?
The rest is flour, soda and sour cream?
Hi Carole, the Bisquick mix has its own fats in it, etc. So that’s why it is higher.
Can you substitute ginger ale?
For sure!
Thanks to this recipe, I’m no longer allowed to buy frozen biscuits. As a matter of fact, the last two in our freezer were tossed after having made this recipe one time. This is so simple, anyone can make them and talk about quick… They can be whipped in no time! I think what I have found to be amazing, though, is just how soft and tender these biscuits are the next day. Simply delicious! Thanks for sharing this recipe, Jocelyn!
I’ve made this recipe with beer. It gives the biscuits a great sour dough taste.