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These 7 Up Biscuits are the easiest biscuits you’ll ever make and they turn out perfect every time, with just 4 ingredients!
It’s no secret that I’m a sucker for a good biscuit.
Has to be buttery. Has to be soft in the center with just the tiniest hint of crisp edges. Has to melt in my mouth.
These 7 Up Biscuits are hands down the easiest way to get biscuit perfection.
You all know my dad’s homemade biscuits – they’re one of the most popular recipes on my website. They’re absolutely divine and they’re what we make for a breakfast to serve with sausage gravy.
These 7 Up biscuits are easier to make with less ingredients than my dad’s biscuits and I’d honestly have a really hard time choosing which one I like best…except for that my dad’s biscuits are my dad’s biscuits so they have to win by default. 😉
We think this 7 Up Biscuit recipe produces a similar biscuit to KFC – at least, back when KFC biscuits were soft and they melted in your mouth.
????????Ingredient Notes:
Biscuit Mix – We’ll keep things simple and use an easy store bought biscuit mix like Bisquick. We haven’t tested this with Carbquick, but if you try it, please let us know how it goes.
Sour Cream – This makes the biscuits so soft and moist! You won’t taste sour cream in the finished product.
Soda – Our secret ingredient! Well maybe not so secret, since it’s in the title. 7 Up is the brand we’re using but Sprite would work too if that’s what you’ve got. Why use 7 Up? Because it works as a leavening agent, just like baking soda! You won’t taste lemon and lime in these biscuits, though.
What Readers are Saying!
“I cannot believe it! After over 50 years of trying, I finally made a tasty, soft, fluffy biscuit. I made them for chicken and biscuits but could not resist saving one to eat by itself as dessert. It was so good!” – Beth
????How to Make 7 Up Biscuits:
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Mix: Add all but a half cup of the Bisquick to a bowl with the 7 Up soda and the sour cream. Mix it all up until it is just combined! It’ll be a mess still at this point – don’t worry about it.
Dough: Sprinkle your countertop with half of the remaining Bisquick, dump the biscuit dough onto the floured counter, and then sprinkle the rest over the top.
Use your hands to mix the Bisquick in with the dough. You’re going for a very soft dough that just holds together. If you need to you can add additional Bisquick – sometimes you need more and sometimes you don’t.
Pat the dough out until it is about a 1/2 inch thick and use a biscuit cutter to cut out 9 biscuits. Rework the dough as needed.
Biscuit Cutter
We’ve had these handy little biscuit cutters for years. They come in 3 different sizes and have sharp edges to cut the perfect biscuit.
Butter: Melt the butter and dump it into an 8×8 baking dish and plop the biscuits right into the pool of melted butter. Can I be a 7 Up biscuit in my next life, please? Just floating around in a pool of butter…
Bake: Once ready you can pop the baking dish into the oven and bake these easy 7 Up biscuits in about 12 to 15 minutes or until they’ve turned a nice golden brown color and are cooked through!
We like to brush a little extra butter on top before serving, but this step is completely optional.
????Serving Suggestions:
These biscuits are honestly good enough to be eaten straight from the pan. They really do melt in your mouth and they’re already nice and buttery.
But, it’s always fun to doctor things up…
Keep it simple with raspberry jelly or whip up a batch of our cinnamon honey butter.
Serve these up for breakfast and drown them in our chocolate gravy! A true Southern classic, right up there with sausage gravy!
Go the savory route and serve these next to our crockpot chicken and gravy or fill them with pimento cheese or our cheese spread.
Leftover Hack!
Biscuits aren’t just great for breakfast! They’re also perfect for soaking up some hearty soup. If you’ve got leftovers, save them for dinner and serve them next to these soup recipes:
Instant Pot Vegetable Beef Soup
Amish Chicken & Noodles
Instant Pot Potato Soup
Crockpot Chicken & Rice Soup
Helpful Tip!
❄Freeze Leftover Biscuits:
Keep your freezer stocked with homemade biscuits – it’s easy!
Cool your baked biscuits completely and then wrap tightly in plastic wrap or foil. Place biscuits in a freezer safe bag and store for up to 3 months.
Reheat at 350 degrees for 10-15 minutes. Cover with foil, if needed, to keep your biscuits from getting too brown.
❔ FAQs:
No, you’ll need Bisquick to make these 7 Up Biscuits. You can try a homemade Bisquick recipe if you prefer not to use a box mix.
We haven’t tested this recipe without the butter, and I wouldn’t recommending skipping it entirely. You may be able to cut the amount down, but I’d still add a bit of melted butter to the baking dish.
Any type of clear, carbonated soda should work well here, including Sprite, ginger ale, or diet soda.
These biscuits aren’t any sweeter than a traditional biscuit.
This dough is supposed to be very soft, but you will probably need to add extra Bisquick while patting the dough out – just enough to get it to a point where you can work it. It shouldn’t be stiff at all – it should JUST hold together.
MORE FAVORITE BREAKFAST RECIPES!
7 Up Biscuits
Ingredients
- 2 1/2-3 cups baking mix such as Bisquick, divided
- 1/2 cup 7 Up soda
- 1/2 cup sour cream
- 1/4 cup butter melted
Instructions
- Preheat oven to 450 degrees.
- In a medium sized bowl, stir together 2 cups of baking mix, soda, and sour cream until just combined.
- Sprinkle the counter top with 1/4 cup of baking mix and dump the dough out onto it. Sprinkle the remaining 1/4 cup baking mix on top of the dough as needed, using your hands to mix into the dough and pat the dough out to about 1/2 an inch thick.
- Add additional Bisquick as needed to form a very soft dough that is just holding together.
- Pour the melted butter into an 8×8 baking dish. Cut the biscuits out and place them in the pan of butter.
- Bake for 12-15 minutes or until golden brown and cooked through.
Tips & Notes:
Nutrition Information:
This post was originally published in 2012. Photos updated February 2022.
Laurel Placette says
Could you use the gluten free bisquick mix?
Karly says
I have not tried it. If it creates pancakes, waffles, etc. the same as regular Bisquick, then I think it would work here as well.
playindfiddle says
Ok ladies, I GF tried it tonight!
Quick baking background – diagnosed Celiac 10+ yrs ago, avid and very successful gluten baker pre-diagnosis, also a super-perfectionist, so now GF baking must be better than “it’s good for being gluten-free”; it must be “wow, it’s amazing!” without anyone even knowing it’s GF! Post-diagnosis I have never consumed gluten on purpose, so it’s been quite a while ;).
OK, so now the results (1st try): I started with the base recipe, using GF Bisquick, but the dough didn’t stick together. It was very dry and the amount of 7up and sour cream didn’t even incorporate into all of the Bisquick (totally expected, GF flour mixes typically absorb more moisture than normal flour). I added a Tbsp each of the 7up and sour cream until it felt “right” in my hands = 3 Tbsp each. Not wet, not dry, “soft” as she described, and able to be put out on the counter as needed for biscuit cutting. Baking in my oven (in Seattle) took the full 15 minutes and I added an extra 1.5 minutes to fully bake them, though they never “browned”, and then rested on the counter in front of an open window (it’s 45 degrees out) to attempt to halt the baking.
Results – not horrible at all (though simply subbing GF *would* have been), also pretty tasty and fully edible biscuits (I ate 2…), but definitely not like the KFC I remember from 10+ yrs ago. More butter (and honey if you’re my gluten-eating partner) made everything better, so I will use double the melted butter in the pan next time around because I know how absorbent GF flour is and I think that affected things, particularly the browning of them. I think that maybe the gluten version’s butter reaches over the tops of the biscuits, especially considering the fact that I read someone’s comment about theirs being “crispy”…
So, there’s my results. I’d love it if you shared your results here too, Karly! Happy baking!! 😀
playindfiddle says
(Laurel, I meant Laurel 😉 )
Kurt says
I just made it gf. I used Pamela’s baking and pancake mix, 7 up and sour cream. Been looking for a good gf biscuit recipe for years, we like our biscuits and gravy. It worked well! Biggest problem with gf biscuits is dryness, these were moist and pretty darn fluffy. Maybe not as flakey as a usual biscuit, but the family gave them a resounding thumbs up. I might add a pinch of salt and cook at a slightly lower temp, but the recipe is a keeper.
Karly says
That’s great to hear!
amber says
Hi have just found ur recipies and love them but im in australia so have some probs working out your ingredients to ours..lol. whats bisquick is that a flour or a prepackaged biscuit base?? Xx
Terri phoenix says
What the recipe I cant find it 7 up biscuit thank you
Karly says
The recipe is just above the comment section here. If you’re on a mobile device, you need to click the read more button.
Melissa says
Made these for the family on Christmas night and they were a big hit. First batch, I rolled too thin and they were a little crunchy but I redeemed myself on the second batch and they were soo fluffy. Very good!!! Thanks.
Katrina @ In Katrina's Kitchen says
I love 7 up biscuits! They are easy and tasty!
Cathy @ Noble Pig says
I’ve made 7UP cake, never biscuits. I like the idea and they look like they turned out fluffy and yummy!
Ashley @ Kitchen Meets Girl says
These look like biscuits I could handle making! Love this idea, thanks so much for sharing!
Bailey @ Bailey Bakes says
I’ve seen these biscuits all over the place as well, but have been too afraid to try them. Glad to know they’re tasty. Now I’ll definitely give them a try!
Karly says
Ooh, yes, try them!
Michelle says
I love these biscuits. They always seem a bit too sticky to cut, so I just plop them in like drop biscuits and they come out great. No one ever believes that there is 7-up in there.
Karly says
It is a pretty sticky dough! I have to use quite a bit of bisquick to cut them easily. 🙂 I like your idea of drop biscuits though!
jann jones says
honey, your stories about”nothing” are lighthearted, and funny.. We could all do with that nowadays.. I live in Portland, or., and we had a loon shoot and kill two here, one girl wounded, then kill himself, Tuesday, two days prior to Newtown. This was at Clackamas Town Center mall.. Mental health is taken too lightly in this country. Were it looked at more seriously, and addressed, maybe this garbage wouldn’t be so prevalent. They are all in my prayers. And please, more funny things!!! Love to you and yours.. Happy Yule!
Elizabeth@ Food Ramblings says
yum! love adding soda/pop to baking!
Joanne says
Ack. Such a tragedy. Breaks my heart.
Dorothy @ Crazy for Crust says
What a genius recipe! I’m in luuuurve with it.
Aimee @ ShugarySweets says
These look super delicious Karly!! I would love to sink my teeth into these!
Averie @ Averie Cooks says
I have heard of this phenomenon, or Coco Cola + cake mix chocolate cakes….you have me intrigued! Gotta love it when bubbles, baking, science, and biscuits all intersect!
Kayle (The Cooking Actress) says
Ha! That’s so cool! 7 up in biscuits! They do look super fluffy!
Loveda says
Instead of sour cream what can I use for the 7-Up biscuits?? Please reply. Thank you.
Karly says
You could try using Greek yogurt, though I haven’t done this myself.