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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.
Stephanie Macomber says
Is Aunt Jeminah Pancake Mix the same as Bisquick? All the stores are out of Bisquick.
Karly says
No, I’m afraid not. There are lots of homemade Bisquick recipes out there…it’s just a mix of flour, shortening, and baking powder.
Beth M Flood says
I cannot believe it! After over 50 years of trying, I finally made a tasty, soft, fluffy biscuit. I made them for chicken and biscuts but could not resist saving one to eat by itself as dessert. It was so good!
Karly says
I always save one for dessert too! Glad these turned out for you! 🙂
Kathy says
This recipe looks so yummy. I will definitely try this.
Mike says
Should anyone be curious… You can also use beer in place of the 7-Up. I found it makes the biscuits slightly more crumbly and flaky, and the edges are a bit crispy like toast. (Those may be a result of differences in preparation and baking from the 7-Up and ginger ale versions.) You can certainly taste the hoppy bitterness of a good IPA (Stone). The toasted flavor of a Founders Porter also came through clearly, and the finished biscuits were slightly but noticeably darker. They still looked awesomely appetizing! I’m very pleased with how much the craft flavor of the beer comes right out in the biscuits. And I used fresh, not stale beer, just as nothing above suggests using stale soda pop. If you’ve got a favorite brew, go for it!
Karly says
I never would have thought to use beef! Interesting. I might have to give them a try!
Nancy Freeze says
I notice questions about the age of the Bisquick and whether it keeps well on the shelf. There are only two in our family so I store my Bisquick in the refrigerator to keep it fresh.
Brian says
Can you use a large cast iron skillet for these?
Karly says
Yes, I think that would work fine.
Mellody says
Can I mix the day and use it later I had to make a run right after mixing the dough?
Karly says
Hi Mellody! Unfortunately, your biscuits probably won’t rise if you bake them later.
Toni Burdette says
I followed the recipe exactly and the biscuits taste great but they fell apart miserable, don’t know why.
Karly says
Hi Toni! My best guess would be that you added too much or not enough Bisquick when patting out the dough. The dough should be very soft but able to be handled. Unfortunately, humidity plays a roll in the amount you’ll need so it’s hard to give an exact amount on things like biscuits and breads.
Deneen Hamrick says
I double the recipe and cook mine in a large cast iron skillet. They have always turned out great.
Karen says
I made these today and they were delicious! I used Pioneer mix, cold Sprite and regular sour cream. I mixed just until wet, turned them out and kneaded a few times before patting it into flat square. I used a pizza cutter to make a dozen smaller biscuits and squeezed them all in the pan. I was worried they would be greasy because it looked like too much butter for the pan, but they turned out so light and fluffy instead! This recipe is definitely a keeper!
Dorothy Simmons says
Made these biscuits today and they were the bomb so soft and delicious
Karly says
Yay! So glad you enjoyed!
Suzzi says
I am trying to understand how you can make a biscuit without butter?? I know there is sour cream but?? Is that too tangy? No one has mentioned that. I have not tried KFC biscuits, but I know someone who loves them. So, I want to try and make them.
Thanks for replying to a skeptic. 🙂
P.S. How many biscuits will it make? Can you double recipe or better to make twice?
Karly says
Hi Suzzi! The biscuits don’t taste too tangy at all. They taste like normal biscuits – really soft and fluffy. This recipe makes about 9 biscuits, depending on how thin you roll them out. I haven’t doubled it myself, but I’m sure you could.
Cindy says
The bisquik has shortening in it, and the sour cream is full of fat. 🙂
Laura Adams says
I made these yesterday to accompany a pot of soup, using low-fat sour cream, Sprite Zero, and the homemade Bisquick recipe that’s linked in this post (using Crisco shortening, instead of butter in the “Bisquick” mix.) They were good yesterday, but even better today, which is usually not the case with Biscuits! They were tender, moist and flavorful, after being sealed in a plastic, zippered bag overnight. They are giving my recipe for Southern buttermilk biscuits some real competition! Next time I’ll try using fat-free, plain (homemade) Greek yogurt, in place of the sour cream, and I’ll update my post. FYI – There was no “off” taste, using the diet Sprite, and they rose beautifully, when placed in the pan with sides touching. I just patted out the dough to an 8×8″ square after kneading 5 times, and cut into a 3×3 grid, using a pizza wheel. The dough was soft, but not any wetter than my usual biscuit recipe. Perfect!
Karly says
Good to know that diet soda and homemade Bisquick work well too! Thanks for sharing!
Lisa says
I wonder if this would work with plain yogurt instead of the sour cream?
Karly says
Perhaps! I haven’t tried it myself, though.
Lisa says
I might try it that way one day, but today? Today I followed your recipe EXACTLY and the results were AMAZING!! Thanks for sharing it!
Eunice Flagler says
I was wondering can I use diet Mountain Dew??? Please let me know/. Thanks so much.
Karly says
I’ve never tried with Mountain Dew, but it should work fine with Diet 7Up.