4 simple ingredients and the best home-made biscuits you’ll ever taste!
I came across these biscuits on pinterest, which lead me to angiessouthernkitchen.com and the recipe for these scrumptious biscuits. I knew I just had to make them. And needless to say, since I’m posting them on here….they turned out amazing! It’s definitley one of the easiest, fastest and most delicious biscuits I’ve ever made. A MUST-TRY recipe in my books, one I’ll be making for years and years to come. Thanks Angie!
7up Biscuits Recipe
Ingredients: (makes 12 biscuits) 3 cups Bisquick Baking Mix 3/4 cup Sour Cream 3/4 cup 7up 1/3 Cup Butter All- purpose flour for dusting
Method: – Pre-heat your oven to 425F. Melt 1/3 cup of butter in a baking dish (I used a 9×13 dish). I simply popped the dish with the butter in the pre-heating oven to melt. Keep an eye on it though, you want it melted…not browned. The butter should coat the whole bottom of the dish. – In a mixing bowl, add 3 cups of Bisquick (I haven’t tried other brands of baking mix, but I suppose they would work as well). Then add a 3/4 cup of sour cream to the bisquick. – Cut the sour cream into the baking mix. In ther words mix the sour cream into the powder, using the thin side of a spatula or spoon. – Then pour in the 7up and barley mix it in so that it’s all combined. It’s going to be a very sticky lumpy looking dough. (avoid over working the dough, the lighter the touch you use the better the biscuits will turn out. ) – Pour the sticky dough out onto a well floured surface (I use wax paper on my counter, for ease of clean up). Then using your hands, flatten the dough to about an inch or so thickness. – Using a biscuit cutter or a glass, cut the biscuits out of the dough. I managed to cut out 12 biscuits and make 2 more from the scraps. – Place the cut biscuits in the dish over the melted butter. It’s ok to place them close to one another. (If you want to skip the melted butter altogether, you can just place them on sprayed baking sheet…the butter just adds to flavor and keeps the biscuits a little more moist.However, I’ve cooked them without the butter and they were just as good.) – Bake the biscuits at 425F for about 20-22 minutes, until golden on top. – Serve warm…..mmmmmm
Print Recipe
Related Recipes & Posts
Garlic Parmesan Knots
Game Day Snacks: Mini Sausage Stuffed Pretzel Bites
Indian Flatbread- Naan (without yeast)
Appams (Rice and Coconut Hoppers)
Reader Interactions
Comments
monicasays
can you use diet 7up?
Reply
Noreensays
Yes, diet 7up, or sprite, whatever you like. =)
Reply
ndn-eddysays
On 1 step of the recipe it says, ”Then pour in the 7up and barley”…..where does the barley come into it….. And if it does…..how much???
Reply
Noreensays
Sorry Eddy, that’s a typo I didn’t catch…I meant to say barely mix it.
Thanks, going to try them this morning. I appreciate the many tips that you offer!
Reply
Elizabeth Collinssays
I followed the directions exactly and the dough turned into a sticky mess! I couldn’t even cut biscuits but ended up dropping globs into the baking dish. I usually make biscuits out of Bisquick baking mix and they turn out much better than these. Maybe anothe typo in the measurements?
Reply
Noreensays
Hi Elizabeth. Sorry your biscuits didn’t turn out well. There’s no typo in the measurements and I’ve made this recipe tons of times. The dough is supposed to be sticky, but when turned onto a very well floured surface its manageable and you can pat it into one inch thickness. Again with a well floured cutter you can cut out the biscuits. Maybe you’re not mixing in the 7up into the mix well enough so it’s got too much liquid? You can try 1/2 cup of 7up if that’s still the case. I’ve just always used 3/4 cup.
Reply
Stephaniesays
Delicious! I didn’t cut into biscuits, I just put dough in a round baking dish on top of the butter and baked. Cut into wedges to serve. Worked great! Thank you for the recipe 🙂
Reply
Melissasays
I had the same problem as Noreen, very sticky mess, and I follow exactly how it said. Lots of flour and big sticky mess. But they tasted fine, just very messy to nake.
Reply
Hartisays
I make this biscuit yesterday the best ever thank you so much 5 stars
The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!). See our easy drop biscuits and cheese drop biscuits for even easier biscuits.
As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.
When baking buttery treats like biscuits, the key is to bake them at a temperature where the water in the butter turns quickly to steam. This steam is a big part of how the biscuits achieve their height, as it evaporates up and out.
Cold butter is key to making your biscuits fluffy. Warm butter will be absorbed into the flour and prevent them becoming all fluffy. Its similar to making pie crust. Cold butter will not be fully absorbed by the flour which means you will have small chunks visible in the dough.
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.
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.
Some alternatives to eggs in baking include applesauce, mashed banana, yogurt or silken tofu, flaxseed or chia seed "eggs," and commercial egg replacers. Milk alone cannot replace eggs in baking due to differences in their properties.
Not only does sugar add flavour, it also has other important properties. During baking, the sugar in the dough makes the biscuit go slightly brown. This also produces roasted flavours, which are important for the taste of our biscuits. Both are chemical processes caused by the heating of sugar and proteins.
One of the main roles of milk in baking is to provide moisture. It can help to keep baked goods from becoming too dry and crumbly, and can also add tenderness to the texture.
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
Starting with room-temperature ingredients. Biscuits are a type of quick bread (because they require no rising time before baking) with their moon in pastry. ...
So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.
Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help them maintain their shape while baking.
Besides being passed down by beloved grandmothers, Southern biscuits are typically made with flour made from soft red winter wheat, such as White Lily.
Heavy cream provides rich butterfat that gives the biscuits tenderness and flavor, as well as moisture from its water content. The formula requires minimal mixing, reducing the risk of too much gluten development.
Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).
While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.
As the biscuits rise, the carbon dioxide gas expands, creating pressure on the dough. This pressure can cause the dough to collapse without proper support. Cream of Tartar helps stabilize the dough structure, ensuring the biscuits maintain their shape and rise uniformly.
The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.
Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804
Phone: +9958384818317
Job: IT Representative
Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging
Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.