Easy 7 Up Biscuits

Why I Love This 7 Up Biscuit Recipe

• It’s truly foolproof – no yeast, no chilling, no fancy tools.
• The lemon-lime soda gives you sky-high lift and the most tender crumb.
• Everything mixes in one bowl and bakes in a buttery bath. That crispy, golden bottom is irresistible.
• Perfect make-ahead potential for busy weekends and holidays.

Ingredients For 7 Up Biscuits

This is your quick grocery list with a few easy swaps.

• Bisquick (baking mix): The shortcut that brings the flour + leavening + fat together.
  No Bisquick? Use self-rising flour and add 2–3 tablespoons very cold grated butter to mimic the baking mix’s fat. In a pinch, whisk all-purpose flour with baking powder and salt, then cut in a little cold butter or shortening.
• Sour Cream: Adds moisture and tang for that tender, fluffy interior.
  Swap it with plain Greek yogurt (full-fat is best). Dairy-free? Try a thick plain plant-based yogurt, you may need a spoonful more baking mix to balance the moisture.
• 7-Up (or other lemon-lime soda): The bubbles help the biscuits rise and the sweetness balances the tang.
  No 7-Up? Sprite or any lemon-lime soda works. Ginger ale will add a mild spice note. Club soda works in a pinch; add 1–2 teaspoons sugar if you miss a hint of sweetness. Diet soda works, but the color may brown a touch less.
• Salted Butter: It melts in the pan to create that golden, buttery crust.
  Only unsalted? Use it and add a tiny pinch of salt to the pan. Ghee gives an extra-toasty vibe. For savory biscuits, a mix of butter + bacon drippings is phenomenal.

How to Make 7 Up Biscuits

1. Preheat & Prep the Pan: Heat the oven to 425°F. Drop the butter into a 9×13-inch baking dish and set the dish in the oven just until the butter melts.
2. Mix the Dough: In a large bowl, stir together the baking mix, lemon-lime soda, and sour cream until it just comes together and is sticky. If it’s too sticky, sprinkle in a bit more baking mix 1 tablespoon at a time.
3. Roll & Cut: Turn the dough onto a lightly floured surface. Gently pat or roll to about 1-inch thick. Cut into circles with a biscuit cutter (or the rim of a juice glass).
4. Into the Butter: Arrange the biscuits in the melted butter in the baking dish. Let them rest 5–10 minutes at room temp for a little extra rise.
5. Bake: Bake 10–12 minutes, until golden brown on top.
6. Finish & Serve: Let the pan stand a minute or two so the biscuits soak up the butter, then serve warm.

Don’t want to roll? Scoop drop biscuits right into the buttered pan with a large cookie scoop. Same bake time, same butter-kissed edges, less fuss.

How to Store Leftovers

• Room Temperature: Store leftover biscuits in an airtight container up to 2 days.
• Refrigerator: Up to 4 days in an airtight container or resealable bag, reheat at 350°F for 5–8 minutes.
• Freeze: Wrap tightly in plastic wrap, sealed in a freezer safe zip-top bag and freeze up to 2 months. Thaw at room temp, then warm in a 325–350°F oven until hot.

What to Serve with These Biscuits

• Sausage Gravy (breakfast or brinner!)
• BBQ Pulled Pork or Shredded Chicken
• Chili, Beef Stew, or Chicken Noodle Soup
• Holiday Ham or Roast Turkey + pan gravy
• Fried Chicken and honey butter (do it!)

More Easy Baking Recipes

• Flaky Buttermilk Biscuits
• Cheddar Bay Biscuits
• Skillet Cornbread
• No-Knead Sourdough Bread
• Perfect Popovers Recipe

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7 Up Biscuit Recipe

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By Kellie

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 6

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Four-ingredient 7 Up Biscuits baked in butter for tall, tender layers with a golden, crispy bottom. No yeast, no chilling, just mix, cut, and bake for bakery-style biscuits in minutes.

Equipment

• baking dish
• mixing bowl
• measuring cup
• biscuit cutter

Ingredients 

1x2x3x

• ▢ 2 cups Bisquick
• ▢ 1/2 cup sour cream
• ▢ 1/2 cup 7-up , or other lemon lime soda
• ▢ 1/4 cup salted butter

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Instructions 

• Preheat oven to 425˚ F. Place butter in a 9×13-inch baking dish and transfer dish in the preheating oven until butter is melted.
• In a large bowl, combine baking mix, lemon-lime soda, and sour cream together in a bowl until dough holds together and is sticky. If the dough seems too sticky, add extra baking mix 1 tablespoon at a time.
• Turn dough onto a lightly floured work surface and roll into 1-inch thick circle. Cut circles out of dough using a biscuit cutter or the rim of a juice glass and arrange in the melted butter.
• Let the biscuits rise for 5-10 minutes at room temperature.
• Bake the biscuits in the oven until biscuits are golden brown, 10 to 12 minutes. Remove dish from oven and let stand until biscuits have absorbed all the butter.
• Serve warm with jam, honey butter or a drizzle of honey.

Notes

• Dough should be soft and slightly sticky; add baking mix a tablespoon at a time only if needed.
• Don’t twist the cutter, press straight down for maximum lift.
• For drop biscuits, scoop dough directly into the buttered pan and bake as directed.
• Sprite or any lemon-lime soda works; club soda + a little sugar is a fine backup.
• Using unsalted butter? Add a pinch of salt to the pan.

Nutrition

Calories: 285kcal, Carbohydrates: 28g, Protein: 4g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 579mg, Potassium: 92mg, Fiber: 1g, Sugar: 7g, Vitamin A: 357IU, Vitamin C: 0.3mg, Calcium: 94mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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