7-Up Biscuits Recipe

Bisquick mix: A pre-mixed baking mix that simplifies the process of making biscuits.

Sour cream: Adds moisture and a slight tang to the biscuits, contributing to their tender texture.

7-Up: The carbonation in the soda helps to make the biscuits light and fluffy.

Melted butter: Adds richness and helps to create a golden, crispy exterior.

When mixing the bisquick mix and sour cream, ensure that you do not overmix the dough. Overmixing can lead to tough biscuits. Instead, gently fold the ingredients together until just combined. This will help maintain a light and fluffy texture.

• bisquick mix - Substitute with all-purpose flour, baking powder, and salt: Mix 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt. This combination mimics the leavening and texture properties of bisquick mix.

• sour cream - Substitute with plain Greek yogurt: Plain Greek yogurt has a similar tangy flavor and creamy texture, making it a suitable replacement for sour cream.

• 7-up - Substitute with club soda: Club soda provides the same carbonation and lightness to the dough as 7-up, without adding any extra sweetness.

• melted butter - Substitute with melted margarine: Melted margarine can be used in place of melted butter to achieve a similar richness and moisture in the biscuits.

• Allow the biscuits to cool completely before storing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days.

• If you want to keep them fresh for a longer period, refrigerate the biscuits. Wrap each biscuit individually in plastic wrap or aluminum foil, then place them in an airtight container. They can be refrigerated for up to a week.

• To freeze the biscuits, first flash-freeze them by placing them on a baking sheet in a single layer. Freeze for about an hour or until they are solid. This prevents them from sticking together.

• Once the biscuits are flash-frozen, transfer them to a resealable freezer bag or an airtight container. Label the container with the date. They can be frozen for up to 3 months.

• When you're ready to enjoy the frozen biscuits, thaw them in the refrigerator overnight. For a quicker option, you can microwave them on a low setting for a few seconds until they are soft.

• To reheat the biscuits, preheat your oven to 350°F (175°C). Place the thawed biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• For a crispier texture, you can reheat the biscuits in a toaster oven. Set the toaster oven to a low setting and heat for a few minutes until they are warm and slightly crispy.

• If you prefer a microwave, wrap the biscuits in a damp paper towel and microwave on a low setting for 20-30 seconds. This helps retain moisture and prevents them from becoming too dry.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quick fix, use the microwave. Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious not to overheat, as they can become rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket, making sure they are not touching. Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the biscuits on the toaster oven tray and cover them loosely with aluminum foil. Heat for about 10 minutes or until they are warmed through.

• Oven: Preheat to 450°F (230°C) to bake the biscuits to a golden brown.

• Mixing bowl: Combine the Bisquick mix and sour cream until well blended.

• Measuring cups: Measure out the Bisquick mix, sour cream, 7-Up, and melted butter accurately.

• Spatula: Mix the ingredients together and scrape the sides of the mixing bowl.

• Flat surface: Sprinkle additional Bisquick mix and pat the dough out on this surface.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking pan: Pour melted butter into this pan and place the biscuits on top.

• Oven mitts: Safely handle the hot baking pan when placing it in and taking it out of the oven.

Prepare ingredients in advance: Measure out the bisquick mix, sour cream, and 7-up ahead of time to streamline the process.

Use a food processor: Blend the bisquick mix and sour cream in a food processor for a quicker, smoother mix.

Preheat the oven early: Start preheating your oven as soon as you begin gathering your ingredients.

Line the baking pan: Use parchment paper in the baking pan to minimize cleanup time.

Quick dough handling: Pat the dough out directly on parchment paper to avoid extra mess and save time on cleanup.