7up Biscuits

Fluffy, light, flaky, and buttery, these easy 7up Biscuits are prepped and ready for the oven in a little over ten minutes with four easy ingredients! They are slightly sweet and sure to become all the rage with your family and friends! Enjoy them straight out of the oven with creamy butter and raspberry jam.

These super-easy 7-Up Biscuits are made in about ten minutes with four ingredients. They are so fluffy and buttery that they may become your go-to biscuit. I have woken up thinking, wouldn’t it be divine to have homemade biscuits for breakfast, but who has all that time for cutting the butter into flour and all that jazz? This is the solution to your time-for-biscuits dilemma. Plan a batch for your family this week, and you will see exactly what I mean. I love to serve these with beef tips and gravy, salisbury steak, and smothered chicken.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: Please use unsalted butter, as there is salt in Bisquick
• Bisquick baking mix: Bisquick is a premixed baking mix that consists of flour, shortening, baking soda, salt, and sugar. It is usually in the same aisle as the dried pancake mix at your local grocery store. I have used store-brand baking mixes as well, with equally good results.
• 7up: You can substitute any lemon-lime soda like Sprite or ginger ale.
• Sour cream: Use full-fat sour cream for the best flavor and texture.

How To Make 7up Biscuits

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

First, turn on the oven and add a stick of butter to the baking pan. Pop it in the oven and let the butter melt. Let it sit and cool for a few minutes while you gather the ingredients and whip up those biscuits.

Add the Bisquick, 7up, and sour cream in a large bowl and stir to combine. The dough will be very sticky. Sprinkle about 1/4 cup of Bisquick on your work area and coat your hands with Bisquick. Spoon the dough out and add another 1/4 cup of additional biscuit mix to the top of the dough. This is a very soft dough. Work the dough just a bit with the dried Bisquick by patting, folding, and repeating until it is no longer sticky. 

Pat the dough out to about an inch thick. Dip the edge of the round biscuit or cookie cutter in Bisquick to help keep it from sticking to the dough. Cut your biscuits and place them on the melted butter, reworking any leftover dough and patting it out again, and re-cutting. Bake for about 12 minutes.

How to make homemade Bisquick

You can make your own if you don’t have access to Bisquick. Whisk together 4 cups of all-purpose flour, 2 tablespoons baking powder, and 1/2 teaspoon salt. Using a pastry cutter or a fork, cut in 2/3 cup vegetable shortening until pea-sized crumbs form. Then proceed with the rest of the recipe as written.

Preparation Tips and Storage

• This is a soft, sticky dough. When working it and patting it out, add only enough Bisquick to make it work. You want it to be a relatively soft dough. That is part of what makes it so delicious.
• I like my biscuits not to be too thick or too thin. If you cut them thicker, you will get fewer biscuits, and they will need a couple more minutes of baking time.
• Store the baked biscuits in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

More Recipes

7up Biscuits Recipe

These fluffy, buttery 7up Biscuits are perfect for a weekend brunch. Best served warm with sweet cream butter and some jam, they’re a delicious breakfast treat that everyone will love!

4.97 from 29 votes

Print Pin Rate

Course: bread or rolls

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 14 minutes minutes

Servings: 12 biscuits

Calories: 306kcal

Author: Beth Pierce

Ingredients

• ½ cup unsalted butter
• 4½ cups or more Bisquick baking mix
• 1 cup 7up
• 1 cup full-fat sour cream

Instructions

• Preheat the oven to 425 degrees.  Add butter to a 9×13-inch baking dish and place in the oven for 5-7 minutes to melt the butter. Keep an eye on the butter, as you do not want it to burn. Remove the pan from the oven.
• In a large bowl, mix together 4 cups Bisquick, 7up, and sour cream.  The dough will be quite sticky. Sprinkle 1/4 cup Bisquick over a small work area. Spoon dough over top.  Sprinkle 1/4 cup Bisquick over the dough.  Dust hands with Bisquick.
• Work the dough by patting and folding. Repeat until the dough is workable. Pat the dough out to 1 inch thick. Dip biscuit cutter in Bisquick. Cut the biscuits and place them in the baking dish with the melted butter. Rework the dough just enough to pat it out to cut any remaining biscuits.
• Bake for 12-14 minutes or until golden brown and cooked through.

Notes

• This is a soft, sticky dough. When working it and patting it out, add only enough Bisquick to make it work. You want it to be a relatively soft dough. That is part of what makes it so delicious.
• I like my biscuits not to be too thick or too thin. If you cut them thicker, you will get fewer biscuits, and they will need a couple more minutes of baking time.
• Store the baked biscuits in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition

Calories: 306kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 643mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 358IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 1mg

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