Seven Up Biscuits (7-Up biscuits)

★★★★☆ 5 Reviews
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By Susan Feliciano
from Oak Ridge, TN

These were the lightest and fluffiest biscuits I've made in a long time. I had to create my own 7-Up because we didn't have any. I used a cup of club soda, 2 tbsp of sugar, and 1 tsp each of lemon and lime juice. The results were spot on! I sure hope you try this biscuit recipe, if you like soft, tall biscuits. I tried this recipe from Facebook and it was wonderful - so I thought I would let everyone know how good it was, thinking there surely had to be a copy of this recipe on Just A Pinch. After several searches, I was unable to find one, so I'm posting it.

serves 2 dozen biscuits
prep time 10 Min
cook time 15 Min
method Bake

Ingredients

  • 4 c
    bisquick mix
  • 1 c
    sour cream
  • 1 c
    club soda
  • 2 Tbsp
    sugar
  • 1 tsp
    each lemon and lime juice
  • *or* for the above, just substitute 1 cup 7-up soda
  • 1/2 c
    butter, melted
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How To Make

  • 1
    Preheat oven to 425°. Stir together the club soda, sugar, and lemon and lime juices until blended (or just measure 1 cup 7-Up).
  • 2
    In a large mixing bowl, stir together the Bisquick, sour cream, and club soda mixture (or 7-Up). Dough will be very soft, that's OK. Turn out onto a flat surface which has been liberally sprinkled with about 1/3 cup more Bisquick.
  • 3
    Knead dough lightly just a few times until extra Bisquick is worked in. Work in more Bisquick if necessary, but don't let the dough get stiff or dry. I use a pastry cloth for this step, but whatever surface you normally use for biscuits should work fine. Pat out (don't roll) to about 1/2" thick.
  • 4
    Place the melted butter in the bottom of a 9x13" cake pan. Using a 2 1/2-inch cutter, cut biscuits and place them in the melted butter. Keep them close together, sides touching. It will be a tight fit. You will have to lightly re-knead your scraps after cutting until all the dough is used up.
  • 5
    Bake the biscuits about 14-17 minutes, until nicely browned. Watch them carefully so the tops don't get too brown. When done, use a fork to separate the biscuits from each other. *Note* I made only a half-recipe the first time, and it worked great, too. I got 1 dozen 2 1/2-inch biscuits.

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