7-Up Bisquick Corn Muffins or Biscuits/Rolls

Pat Morris


If you, as I do, like corn muffins with your chili soup or other variety of soup during the chilly cold winter months you will like these –this recipe is a little different, easy and so good. You have muffins (biscuits/rolls) with crisp tops and soft centers.

I have made the 7-up rolls with Bisquick and really like them, but wanted to try making corn muffins/rolls and still use the Bisquick and 7-Up. I came up with this recipe and am glad that I did!

★★★★☆ 2 votes
10 Min
15 Min


1 1/4 c
1 pkg
corn muffin mix (small 7.5 oz size)
1/2 c
sour cream **
1/2 c
7-up (not diet)


1Preheat oven to 450.
2In a large bowl, blend sour cream into biscuit and corn muffin mixes.
3Add 7-Up. This makes a very soft dough.
4If making Muffins: Line muffin tins with paper muffin cups, and spray muffin tins with Baker’s Joy.
5Spoon mixture into 9 muffin cups. And bake for 12-15 minutes in a 450 degrees pre-heated oven.
6If making Rolls/Biscuits: Sprinkle additional biscuit mix on counter or table and ever so lightly pat the dough out. Slice dough into 9 squares; or cut with biscuit cutter.

Melt 1/2 stick of butter in a 9-inch pan. Place cut biscuits in pan and bake 12 to 15 minutes until golden. Makes 9.
7**No sour cream? No problem: You can use 1 tablespoon white vinegar plus enough milk to measure 1 cup.

About this Recipe

Course/Dish: Muffins, Biscuits
Other Tag: Quick & Easy