These biscuits are incredibly tender, airy, and simple to make. Excellent for either breakfast or dinner, these biscuits are reminiscent of those served at fried chicken joints. Since arriving to the South two decades ago, I have been astounded by the number of meals (cookies, cakes, shrimp dishes, pulled pork, beans, grilled meats, ham, burgers, and biscuits, to name a few) that call for a certain soda. For a long time, I thought I was the only person who didn’t use Coca-Cola to make a glaze for ham.
I’m delighted I finally got around to trying these biscuits. They’re done in about 10 minutes and taste like a million bucks! It’s totally fine to eat one hot out of the oven.
The versatility of biscuits makes them a go-to for breakfast, lunch, or dinner. Moreover, there are a lot of biscuit recipes out there, but the 7-Up biscuit recipe has become increasingly famous in recent years. Famous for their light, airy texture and buttery flavor, as well as a hint of sweetness from 7-Up soda, these biscuits are a breakfast staple. This article will discuss the background of 7-Up cookies, the materials and methods required to make them, and some helpful hints for achieving consistent results every time.
7Up Biscuits: Where Did They Come From?
It is unclear precisely where 7-Up biscuits first appeared, but their southern American roots are a good guess. A chef searching for a solution to make exceptionally light and fluffy biscuits may have been the original inspiration for the recipe. The carbonation and citric acid in the 7-Up soda may have reacted with the baking powder in the recipe to cause the biscuits to rise more than they would have with other ingredients.
Ingredients
4 cups of Bisquick (or another baking mix if desired)
1 cup sour cream (Greek yogurt will also work.)
1 cup 7-up (or any lemon-lime soda)
1/2 cup salted butter – melted
Directions
Preheat oven to 450°
Mix together the sour cream and Bisquick until combined.
Add 7-up to the mixture. The dough will be very soft and wet.
Sprinkle additional Bisquick onto the counter, knead and fold dough until coated with your baking mix, and pat dough out (no rolling pin necessary) until it is about 1-inch thick.
Cut out round biscuit shapes with a biscuit cutter – if you don’t have one, it’s no problem, you can use a glass to cut out your biscuits. There are no hard and fast rules here so improvise if you need to.
Add enough dry Bisquick so that you can handle the dough without it totally sticking to your hands.
Melt butter in a 9-inch square pan. I stick my pan and butter in the oven for a few minutes. Only until the butter is melted, if left too long, the butter will burn, so watch for it to be done.
Place the cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.
Bake pan of biscuits for 8-10 minutes at 450° F oven until golden brown. Serve with some jam, honey, butter, or honey butter.