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These light, tender, and fluffy 7UP biscuits require just 4 simple ingredients: butter, sour cream, lemon-lime soda, and Bisquick!
Table of Contents
If you’re looking for even more Bisquick recipes, be sure to try these Bisquick sausage balls, an overnight Bisquick breakfast casserole, and this Bisquick chicken pot pie, too!
Oh My Gosh! The best biscuit recipe! One bite and my grandmother’s biscuits had been reproduced. Thank you for all of the helpful tips embedded along the way…
– Karen
7 Up Biscuits are Soft and Fluffy
As soon as I heard that you could make biscuits with Bisquick and 7up soda, of course I had to try them. It seems like such an odd combination, but trust me: this recipe actually works! Similar to baking a 7UP pound cake, the soda acts as a leavening agent, adds a hint of sweetness in the background, and provides the liquid to moisten the dough. The biscuits are softer and fluffier than traditional 3-ingredient buttermilk biscuits, and instead taste like a delicious cross between dinner rolls and angel biscuits. Perfect for breakfast, snack, brunch, or dinner!
Ingredient Notes and Tips for Success
- I use salted butter, but you can sub with unsalted butter if you prefer a less-salty biscuit.
- Bisquick is an all-purpose baking mix that includes flour, leavening agents, cornstarch (a thickening agent), vegetable oil, salt, and sugar. The perfect shortcut ingredient!
- Use full-fat sour cream for the best flavor and texture. A full-fat plain Greek-style yogurt would probably work well, too.
- Instead of 7UP soda, you can substitute with another lemon-lime soda like Sprite. Even diet 7UP or sugar-free sodas will work.
- Cold ingredients are essential. While there isn’t any butter in this biscuit dough (it’s melted at the bottom of the pan), it’s still important to use cold soda and cold sour cream. This helps the biscuits rise high, rather than spread flat in the oven. Freeze the cut biscuits for about 15 minutes before baking for best results.
How To Make 7UP Biscuits
This 7 up biscuit recipe originally came from the 7UP.com website, and I’ve just tweaked the process slightly for even better biscuit-baking results! You’ll find detailed directions in the recipe card below, but here’s the overview with my best tips:
- Pour melted butter into the bottom of a cast iron skillet or 8-inch square pan.
- Cut the sour cream into the Bisquick until pea-sized clumps form.
- Pour in the soda and stir just until combined. Do not overmix.
- Turn the dough onto a well-floured surface. It will be stickier and softer than traditional biscuit dough, so make sure that your hands are well-floured as well.
- Fold the dough over onto itself 6-8 times, just until it comes together. This process will help add those flaky layers to the biscuits.
- Pat dough into a rectangle that’s about 1-inch thick. You don’t even need a rolling pin — just your hands will do the trick.
- Use a round biscuit cutter to punch out the biscuits. Re-roll the scraps until all of the dough is used. Do not twist a round biscuit cutter — just punch straight down and pull it straight back out. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
- Place cut biscuits in a baking dish or cast iron skillet so that they’re touching their neighbors as closely as possible. This will help them “climb” in the oven so that you get that great, tall lift!
- Chill in the freezer for about 15 minutes while you preheat the oven.
- Bake the biscuits at 425°F until golden brown on top, about 20-25 minutes. The oven must be very hot so that when the cold biscuit dough interacts with the high heat of the oven, the water in the sour cream heats rapidly and releases steam, pushing the dough upward. If an oven is set at a lower temperature (such as 350°F or 400°F), the fat inside the dough heats too slowly and melts before the biscuits can fully rise.
- Brush the warm biscuits with melted butter, and serve!
Serving Suggestions
These easy biscuits are suitable for just about any meal, at any time of day. Serve them on their own for breakfast with a drizzle of honey, honey butter, strawberry jam, or apple butter. Add eggs on the side, use them to make an egg sandwich with sausage, bacon or cheese, or stir up a skillet of this sausage gravy recipe. In Virginia, country ham biscuits are a classic snack!
On the dinner table, we love 7up biscuits alongside roast chicken and vegetables, Crock Pot pulled pork, shrimp and grits, this shrimp and rice recipe, crab cakes or crab imperial, Dutch oven pot roast, or a bowl of chicken stew. Try them with a pineapple glazed ham for Easter, too!
Preparation and Storage Tips
- While they’re best served warm, straight-from-the-oven, you can bake the biscuits up to 3 days ahead of time. Store leftovers in an airtight container or wrapped in plastic wrap at room temperature. You do not need to keep them in the refrigerator, but the fridge is fine if you want to store them for an extra day or so.
- How to Freeze: Allow the biscuits to cool to room temperature, then wrap tightly in an airtight container or Ziploc freezer bag and store in the freezer for up to 3 months. Thaw on the counter overnight or in the microwave for a few seconds.
- How to Reheat: Place the day-old biscuits on a baking sheet in a 300°F oven for about 10 minutes. You can also reheat individual biscuits in the microwave for 15-30 seconds.
Did you make this recipe?
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7 Up Biscuits
Ingredients
- ¼ cup (half of a stick) melted butter, plus extra for brushing
- 2 cups Bisquick all-purpose baking mix
- ½ cup (4 ounces) full-fat sour cream, cold
- ½ cup 7UP soda (or other lemon-lime soda), cold
Instructions
- Pour the melted butter into an 8-inch baking dish, or into a 9-inch or 10-inch cast iron skillet. Place the Bisquick in a large mixing bowl. Add the sour cream. Using a pastry cutter, fork, or two knives, cut the sour cream into the baking mix until little pea-size clumps form.
- Pour in the soda and stir just until combined and there are no pockets of dry flour.
- Turn the dough onto a well-floured work surface. Flour your hands and fold the dough over onto itself 6-8 times. Pat the dough into a rectangle that’s about 1-inch thick. This is a very soft dough, and can be quite sticky, so keep the counter well-floured, adding plenty of flour to your hands and biscuit cutter as well. Use a floured round biscuit cutter to punch out the biscuits (do not twist the cutter). Arrange the biscuits in the pan with the melted butter. Re-roll the scraps and cut out additional biscuits.
- Cover the biscuits with plastic wrap and chill in the freezer for about 15 minutes. Meanwhile, preheat the oven to 425°F. Bake the biscuits until golden brown on top, about 20-25 minutes. Brush the warm biscuits with 1-2 more tablespoons of melted butter.
Notes
- Keep the ingredients as cold as possible to help the biscuits rise high.
- Don’t overmix the dough. It’s very soft, so use a gentle hand. Stir just until all of the ingredients come together and you don’t see any dry pockets of flour. Over-mixing will result in tough, dense biscuits.
- Recipe from 7up.com
Nutrition
Recipe Variations
- 7up biscuits from scratch: if you don’t have any Bisquick, you can make these 7up biscuits with flour instead. To do so, prepare your own homemade bisquick, which is combination of all-purpose flour, baking powder, salt, and vegetable shortening.
- Larger batch: if you’re serving a bigger group, double all of the ingredients and bake the 7-up biscuits in a 9×13 dish.
- For a slightly different flavor profile, swap out the lemon lime soda and use ginger ale instead.
- Fold in some grated cheese for even more savory flavor.
More Biscuit Recipes to Try
Aunt Bee’s 3-Ingredient Biscuit Recipe
35 minutes mins
Flaky Biscuits
45 minutes mins
Butter Swim Biscuits {Just 4 Ingredients!}
45 minutes mins
Originally published in October, 2022, this post was updated in March, 2025.
Oh My Gosh! The best biscuit recipe!
One bite and my grandmother’s biscuits had been reproduced. Thank you for all of the helpful tips embedded along the way…
We’re so happy to hear this, Karen! Thank you for trying them out.
When you mention “floured surface” is that Bisquick or plain flour?
I just use regular all-purpose flour for that part!