These 7-Up Biscuits are so soft and buttery and easy to make, no other recipe will do! I promise you, this will be the only way to make the most tender and soft, best biscuits ever.
Using four ingredients and just a few minutes, the most decadent biscuits will be ready to devour. Make these luscious morsels for biscuits and gravy, alongside fried chicken, or simply as a side for breakfast or supper. You will not regret making these and your family will thank you.
I hope you’ll try more of our biscuit recipes like cathead biscuits, Bisquick biscuits, butter swim biscuits, and Bo Berry Biscuit!
7-UP BISCUITS INGREDIENTS
- Butter: Unsalted. Butter adds moisture and a nutty buttery flavor.
- Bisquick: This versatile baking mix can be used for a wide variety of baked goods.
- Sour Cream: Any brand; this ingredient replaces milk or buttermilk, and the result is amazing.
- 7-Up: Any lemon-lime soda, not the diet. I used 7-Up as the recipe suggests.
TIPS
- Baking Pan: These can be baked in an 8-9 inch baking dish or a 9-inch cast iron skillet. Whichever pan you choose, you’ll cut 9 biscuits. Can you use a larger cast iron skillet? Sure. The biscuits will just be thin.
- Texture: This is a very wet dough. Handle gently and do not overmix.
- Bench Bisquick: Use just enough Bisquick on your counter to prevent sticking.
- Cutter: Use a biscuit cutter or cup. Dip the cutter into Bisquick to prevent sticking.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once baked and cooled, your 7-Up biscuits with Bisquick will last up to two days in an air-tight container on the counter.
- Can You Freeze This? Yes, you can freeze the biscuits. Just wrap tightly and freeze. When ready to eat, thaw and lightly toast to warm. It will not be the same as fresh.
- Make-Ahead: You can make these 7-up biscuits with sour cream earlier in the day. They will keep for several hours at room temperature.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE 7 UP BISCUITS
- Using a butter knife, cut the sour cream into the Bisquick.
- Pour in the 7-up and mix. Knead and fold the dough.
- Place biscuits on top of butter in prepared skillet.
- Dot the tops of the biscuits with heavy cream.
- Bake.
***See the full instructions below.
MORE BREADS + ROLLS
- Practically N0-Knead Bread
- Jalapeno Cornbread
- Olive Garden Breadsticks
- Garlic Bread
- Garbage Bread
- Lion House Rolls
- Crescent Rolls
- Southern Cornbread
- Sweet Cornbread
- Cracker Barrel Cornbread
- Quick Dinner Rolls
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
7-Up Biscuits
Our 7-up biscuits use the famous soda to create a light, tender, flakey biscuit that is a bit sweet, but not too sweet! You'll love these!
Servings: 9 servings
Ingredients
- 1/2 cup butter, melted
- 4 cups, plus more for dusting the counter Bisquick
- 1 cup sour cream
- 1 cup 7-Up
- 2-3 tablespoons heavy cream
Instructions
- Arrange the oven shelf in the center of the oven. Preheat oven to 425ºF (218ºC). Place butter (1/2 cup) in a 10-inch cast iron skillet and place the dish in the oven, to melt, as the oven preheats. Remove the baking dish from the oven and set aside.
- In a medium mixing bowl, using a pastry blender or 2 butter knives, cut the sour cream (1 cup) into Bisquick (4 cups).
- Pour in the 7-up (1 cup) and mix just until combined. The dough should hold together but it will be very soft and sticky.
- Lightly dust your clean counter with Bisquick. Turn the dough out onto the surface. Knead and fold dough until coated with your baking mix (just a few times). Gently pat the dough out to about 1 inch thick.
- Use a biscuit cutter to cut the biscuits.
- Place biscuits on top of butter in prepared skillet. Dot the tops of the biscuits with heavy cream (2-3 tablespoons). Bake in a preheated oven until the tops are golden, about 8-10 minutes.
Notes
- Baking Pan: These can be baked in an 8-9 inch baking dish or a 9-inch cast iron skillet. Whichever pan you choose, you'll cut 9 biscuits. Can you use a larger cast iron skillet? Sure. The biscuits will just be thin.
- Texture: This is a very wet dough. Handle gently and do not overmix.
- Bench Bisquick: Use just enough Bisquick on your counter to prevent sticking.
- Cutter: Use a biscuit cutter or cup. Dip the cutter into Bisquick to prevent sticking.
Nutrition
Serving: 1serving | Calories: 391kcal | Carbohydrates: 38g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 773mg | Potassium: 125mg | Sugar: 10g | Vitamin A: 525IU | Vitamin C: 0.4mg | Calcium: 127mg | Iron: 2mg
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8-10 minutes and mine were still VERY doughy, VERY.
Hey Karie! Well, I try to give a range as every oven runs differently. Mine has been professionally calibrated recently so I can give the correct bake times. Another thing that can affect the baking time is the size of the pan you use. Did you use a cast iron pan? Was it a 10 inch pan? Did you preheat your oven to temperature? If you look at the photos in the post, you can see my biscuits, baked for the same amount of time are nicely golden brown. I’m not sure what happened but I hope some of these things will help you to figure it out for your oven!
I made 7up biscuits yesterday to enjoy with white chicken chili.the biscuits were delicious and easy to make. I will make them again.
Thanks, Doug! It’s really perfect for chili, right? Thanks for the 5 star rating and positive feedback 🙂
I’m just beginning to love baking, I’m starting with easiest recipes, I tried this, it was good! I gotta try honey butter cornbread next
Thank you so much, Kris! I’m excited for your baking journey 🙂