7 Up Biscuits Recipe nights happen at my house when I want something warm and homemade but I do not want a big project. You know the feeling, right? It is late, everyone is hungry, and you are staring into the fridge like it will magically answer you. These biscuits are my little secret weapon because they are fast, fluffy, and honestly kind of fun to make. They come out soft in the middle with a buttery bottom that makes you want to eat one straight off the pan. If you have ever felt nervous about baking biscuits from scratch, this is the one that makes you feel like a pro.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this 7 Up Biscuits Recipe is a keeper: big on flavor with no weird tricks. 7 Up Biscuits Recipe nights happen at my house when I want something warm and homemade but I do not want a big project. You know…
How to Make 7-Up Biscuits
I have made this 7 Up Biscuits Recipe so many times that I can almost do it with my eyes half closed. It is a simple mix, a gentle pat, and a quick bake. The key is not overthinking it. You are not kneading bread here, you are just bringing a dough together and letting the oven do the rest.
What you will need
- 2 cups baking mix like Bisquick
- 1 2/3 cups sour cream
- 1/2 cup 7 Up (or another lemon lime soda)
- 1/4 cup melted butter for the pan and brushing
I am going to say something that might sound odd: the sour cream is doing most of the heavy lifting here. It makes the inside tender and gives you that soft bite. The soda adds a little lift and keeps things light. Also, melted butter in the pan is not optional in my world. It basically fries the bottom just a tiny bit, which is the best part.
Step by step directions
- Heat your oven to 450 F.
- Pour most of the melted butter into your baking dish. I like a 9 by 9 pan, but a round cake pan works too.
- In a bowl, mix the baking mix and sour cream until it looks shaggy.
- Pour in the 7 Up and stir just until it comes together. Do not keep mixing once it is combined.
- Lightly dust a clean surface with baking mix and gently pat the dough to about 1 inch thick.
- Cut into biscuits. A drinking glass works if you do not have a cutter.
- Set them into the buttery pan. They can touch each other.
- Bake about 12 to 15 minutes until golden on top.
- Brush a little more melted butter on top when they come out, because why not.
If you are serving these with dinner, they are amazing next to cozy soups. I am a big fan of pairing them with something like this deliciously easy French onion soup recipe when I want comfort food without a lot of fuss.
One more real life tip: do not worry if the dough looks sticky. Sticky is normal here. Just use a little extra baking mix on your hands when you pat it out, and resist the urge to add too much dry mix or the biscuits can turn dense.
Can I Freeze Biscuits?
Yes, and I do it all the time. This is one of those recipes that makes you feel smart when you stash a few away for later. With this 7 Up Biscuits Recipe, you can freeze them baked or unbaked, depending on what kind of future you are planning for yourself.
To freeze baked biscuits: Let them cool completely, then store in a freezer bag. I like to wrap them in foil first if I know they will sit longer than a couple weeks. Reheat at 350 F for about 10 minutes, or until warm.
To freeze unbaked biscuits: Cut them, place them on a tray, freeze until solid, then move to a freezer bag. When you are ready to bake, put them in a buttered pan and bake from frozen. Just add a few minutes to the bake time.
My favorite thing about freezing is that you can pull out two or three for an easy breakfast. Split one open, add a little butter or jam, and suddenly your morning feels less chaotic.
Tips for Perfect Biscuits
Most biscuit problems come from one thing: working the dough too much. This is a relaxed recipe. Treat it gently and it will treat you right. Here are the tips I actually use when I want these to come out fluffy every single time.
- Do not overmix. Stir until you do not see dry pockets, then stop.
- Pat, do not roll. Rolling can press out the light texture you want.
- Use a hot oven. That 450 F heat helps them puff quickly.
- Cut straight down. If you twist your cutter, the edges can seal and rise less.
- Butter the pan. This is where that golden bottom magic happens.
Also, make sure your baking mix is fresh enough to do its job. If it has been open for a year in the back of the pantry, it might not rise as well. Not saying I have done that, but I have definitely done that.
And if your knees are not loving all the standing at the counter, I totally get it. Sometimes I set up a chair and work slower. I even bookmarked these simple exercises to reduce knee pain because cooking is fun, but aching joints are not.
Reviews and Ratings
I have served this 7 Up Biscuits Recipe at weeknight dinners, holiday meals, and even one random afternoon when my neighbor dropped by and we ended up chatting for an hour. They always disappear. The usual comments I hear are that they taste like a cross between a biscuit and a fluffy dinner roll, and that the buttery edges are the best part.
“I thought biscuits were hard until I tried these. They came out tall, soft, and my kids asked for them again the next day. The butter in the pan is a game changer.”
If you try them, I suggest rating them based on two things: how tender the inside is and whether you got that lightly crisp bottom. If both are there, you nailed it.
Related Recipes
If you are in a biscuit mood, you are probably also in a comfort food mood. I am usually thinking about what else I can put on the table that feels cozy and simple. Here are a few things I like making around the same time as these biscuits:
- A hearty baked dinner like Amish hamburger steak bake, because biscuits love gravy and saucy meals.
- Something sweet for later, like banana pudding cups when you want dessert without turning on every appliance you own.
- Any simple soup, chili, or chicken and rice situation. Biscuits just belong there.
I also think these biscuits are great for a casual brunch. Add scrambled eggs, fruit, and you are suddenly the kind of person who hosts brunch, even if you are still in comfy clothes.
Common Questions
1) Can I use Greek yogurt instead of sour cream?
Yes. Full fat Greek yogurt works best. The texture will be very close, just a tiny bit tangier.
2) Does it have to be 7 Up?
No, but a lemon lime soda is ideal. I have used Sprite before and it worked just fine.
3) Why are my biscuits not rising much?
Usually it is from overmixing or old baking mix. Also check that your oven is fully preheated.
4) Can I make them in a cast iron skillet?
Absolutely. Cast iron makes the bottoms extra golden. Just butter it well first.
5) How do I store leftovers?
Keep them in an airtight container at room temp for 2 days, or refrigerate up to 5 days. Warm them up before eating for the best texture.
A warm little send off from my kitchen
If you have been putting off homemade biscuits because they sound tricky, this is your sign to go for it. This 7 Up Biscuits Recipe is simple, forgiving, and it makes your kitchen smell like something really good is happening. If you want to compare notes, I also like checking versions like Easy 7-Up Biscuits Recipe – Allrecipes and 7Up Biscuits | Only 4 Ingredients! – Leigh-Anne Wilkes because it is fun to see tiny differences. Now grab that butter, bake a batch, and tell me if you also end up eating one right over the sink while it is still steaming.
7 Up Biscuits
Ingredients
Method
- Preheat your oven to 450°F.
- Pour most of the melted butter into your baking dish (9×9 or round cake pan).
- In a bowl, mix the baking mix and sour cream until shaggy.
- Pour in the 7 Up and stir until just combined.
- Lightly dust a clean surface with baking mix and gently pat the dough to about 1 inch thick.
- Cut into biscuits using a drinking glass or biscuit cutter.
- Set them into the buttery pan, allowing them to touch.
- Bake for about 12 to 15 minutes until golden on top.
- Brush more melted butter on top after baking.
