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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.
Tina Shaw says
Can these biscuits be mixed the night before and baked the next day
Karly says
No, they won’t rise if you mix the ingredients and don’t bake immediately.
Carla says
I had the same problem as Jeff. I probable had 3 cups of Bisquik and just had a giant sticky mess and had to throw it away.
Jeff Folta says
No worries. We tried a different recipe and struggled similarly. Wife and I made a version of these a while back and they were amazing. We will try again. Wondered on the shelf life of the bisquick. Thanks for the reply!
Karly says
If it’s very humid in your kitchen, you’ll likely need either less liquid or more Bisquick. Hopefully that helps for next time. And I can’t say for sure, but I think Bisquick lasts for years. 🙂
Sue says
Bisquick doesn’t last for years. The leavening agents lose their effectiveness and they won’t rise. Additionally, the fats in the Bisquick may go rancid.
Jeff Folta says
Something went very wrong here. Followed the directions to a tee and ended up with an unusable sticky non compliant mess. Double checked that all steps were followed correctly and all ingredients included and measured accurately. Added more bisquick to no avail. Ended up trashing the entire effort before trying another recipe and leaving this comment.
Karly says
Hi Jeff! I’m sorry these didn’t work out for you. I would guess that if the dough was still very sticky that you needed more Bisquick still. I have made this recipe countless times and they always turn out lovely, though sometimes I do need more Bisquick than other times. As the recipe states, you have to keep adding it until you reach a soft dough.
Sandra Gilbert says
I’m a Home Ec teacher and when I made these the first time I was completely distraught at how sticky/gooey the dough was. However, I continued adding the Bisquick until I could fold and knead. It takes a LOT more Bisquick than implied. My family loves them. NOW, let’s talk about cleaning up. WOW what a mess…. things I would do differently is have a lot more Bisquick in a bowl to get to…Everything was covered with sticky dough.. rings, my water bottle, my kneading board, my measuring cups ,my forehead… clean up took longer than baking them. Also, I will double the recipe so I can freeze them, after they are baked, for quick breakfast.
Amy says
I want to use these for biscuits and gravy on mother’s day morning. Would it be ok to make them the night before?
Karly says
Hi Amy! Mother’s Day has already passed, but I wanted to let you know for the future that, while you certainly can make them the night before, biscuits almost always taste best fresh out of the oven. If you do make ahead, keep tightly covered and refresh them in a hot oven before serving.
Cindy says
Hi Karly. My mother always told me you can’t use day old biscuits, but she didn’t have a big free Ser or a microwave! There’s just my husband and I, but when I make biscuits, I make a large batch. I freeze most of them in a plastic bag, as soon as they’re cool. Then, next time we want biscuits, I take out 3 or 4 of them, microwave then for about 30 seconds, then stick them right on the rack of a 350° toaster oven for about 5 minutes, and they’re just like fresh ones. (Since your recipe has a lot of butter on the bottom, I’d probably put them on a cookie sheet. (Can’t wait to try your recipe!)
Maria Omer says
Hey thanks so much for sharing such wonderful and easy recipe litrely they are sooo easy and fluffy just made and the whole batch gone with no time?
Selwyn Wilson says
What happens to these biscuits at 9000’ in the mtns? Thank you..
Karly says
I don’t have any experience baking at high altitudes, so I can’t help.
Darlyne Whaley says
I was head cook for an assisted living facility, I made these biscuits many times, everyone loved them never a crumb left. I never rolled them out just dropped them in buttered pan & baked. Love love them
Heba says
Excellent biscuits! So easy,and flaky. Everything you want in a biscuit. Thank you so much for the recipe.
Regina Lisbon says
These were great! I used Squirt instead of 7up. I also do this for my 7up Pound Cake. The Squirt is not as sugary sweet as 7up. The biscuits came out light and fluffy!
Rose says
I cut mine into squares and that way I don’t waste any of the dough..works perfectly!!
Karly says
Brilliant. 🙂
Delma Salinas says
This is my favorite biscuit recipe. My family loves these biscuits too. I was wondering if they could be frozen?
Karly says
I’ve never tried freezing these. I’m not sure how well the sour cream would hold up if you freeze before baking.
Bambi's Kicks says
I made these but they didn’t rise that much. What or where did zigo wrong?
Karly says
It’s hard to say without knowing more details. If your Bisquick was old, it’s likely the leavening agents were bad. You could have also overworked the dough or your oven wasn’t hot enough. Sorry this one didn’t work out for you.
Dianne Grubbs says
Soda was not mentioned in the recipe until mixing up the dough, ????
Barbara says
I’ve made these for at least a year and soda has always been mentioned – hence the name “7up” Biscuits as well as throughout the comments.
Karly says
The soda is listed in the ingredients list. 🙂
Sue says
I wondered the same thing and have scrolled through the comments to see if this was mentioned. Now, I understand. When I saw soda mentioned, in a bread recipe, that meant baking soda. In the South, what others call soda is CocaCola. It doesn’t matter if it is 7Up or at grape-flavored carbonated drink; it’s CocaCola. 🙂
Evelyn DaviD says
I just made these. Used mountain dew instead of 7 up. Turned out great.