7-Up Biscuits Recipe

Bisquick mix: A pre-mixed baking blend that includes flour, shortening, salt, and baking powder, making it a convenient base for the biscuits.

Sour cream: Adds moisture and a slight tanginess to the dough, contributing to the biscuits' tender texture.

7-Up: A lemon-lime soda that helps to leaven the dough, giving the biscuits a light and fluffy texture.

Butter: Melted butter is used to coat the baking pan, adding richness and helping to create a golden-brown crust on the biscuits.

When cutting the sour cream into the bisquick mix, use a pastry cutter or two knives to ensure the mixture becomes crumbly and well-incorporated. This step is crucial for achieving the right texture in your biscuits. Additionally, when patting out the dough, be gentle to avoid overworking it, which can result in tough biscuits.

• bisquick mix - Substitute with self-rising flour: Self-rising flour can be used as a substitute because it already contains baking powder and salt, similar to Bisquick mix.

• bisquick mix - Substitute with all-purpose flour, baking powder, and salt: Combine 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt to mimic the properties of Bisquick mix.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar texture and tanginess, making it a good substitute for sour cream.

• sour cream - Substitute with buttermilk: Buttermilk can be used as a substitute because it provides a similar tangy flavor and moisture content.

• 7-up - Substitute with club soda: Club soda can be used as a substitute because it provides the same carbonation and lightness to the dough.

• 7-up - Substitute with ginger ale: Ginger ale can be used as a substitute because it also provides carbonation and a slight sweetness.

• melted butter - Substitute with margarine: Margarine can be used as a substitute because it has a similar fat content and melting properties.

• melted butter - Substitute with vegetable oil: Vegetable oil can be used as a substitute because it provides the necessary fat and moisture, although it will slightly alter the flavor.

• Allow the biscuits to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• For short-term storage, place the biscuits in an airtight container. They can be kept at room temperature for up to 2 days.
• To extend their freshness, store the biscuits in the refrigerator. They will stay good for up to a week when kept in an airtight container.
• For freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.
• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label with the date to keep track of their freshness.
• Biscuits can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
• For a quicker option, you can also reheat the biscuits in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 20-30 seconds or until warm.

• Oven Method: 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. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain their fluffy texture and golden brown exterior.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a slightly damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. This method is quick but may make the biscuits a bit softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the biscuits on the toaster oven tray and cover them with aluminum foil. Heat for about 10 minutes or until they are warmed through. This method is great for maintaining the crispiness of the biscuits.

• Stovetop Method: Heat a non-stick skillet over low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method can give the biscuits a slightly crispy bottom while keeping them soft inside.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the biscuits in the air fryer basket in a single layer. Heat for about 3-5 minutes or until they are warmed through. This method is quick and helps maintain the biscuits' fluffy texture and golden brown exterior.

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

• Mixing bowl: Combine the bisquick mix and sour cream, then add 7-Up to form the dough.

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

• Flat surface: Sprinkle with additional bisquick mix to pat out the dough.

• Rolling pin: Optional, to evenly flatten the dough.

• Baking pan: Melt butter in the bottom and place the biscuits in it for baking.

• Measuring cups: Measure out the bisquick mix, sour cream, and 7-Up.

• Pastry cutter: Cut the sour cream into the bisquick mix.

• Knife: Cut the dough into biscuit shapes.

• Brush: Optional, to brush melted butter on top of the biscuits before baking.

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

Use a food processor: Quickly cut the sour cream into the bisquick mix using a food processor instead of doing it by hand.

Preheat the oven early: Start preheating your oven while you gather your ingredients to save time.

Line the baking pan: Use parchment paper in the baking pan to avoid cleaning up melted butter.

Use a biscuit cutter: Speed up shaping the dough by using a biscuit cutter for uniform biscuits.