This post may contain affiliate links. Read disclosure policy
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:
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
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.
Emi says
Saw this on tiktok but forgot to save it and found your website. I ordered everything on Walmart plus and had it delivered the next morning!
Overall, I was happy with the results! I probably wouldn’t make it again and just make from scratch, because I have scratch ingredients on hand all the time and had to buy all 3 ingredients for this.
Had to add WAYYY more bisquick than I expected, but it’s been pretty humid lately. Also, needed to cook for about 15-17 minutes to get golden brown
Thanks for the recipe!
T S Jett says
It’s my go to recipe
Karly says
Love to hear that!
Karen says
I just tried to make these biscuits, they sound so yummy, but all I ended up with was a sticky mess. All over my hands and counter. I added more bisquick and that didn’t help. What do you think I did wrong? I ended up throwing it in the trash ?
Karly says
Hi Karen! You just needed more Bisquick – you have to keep adding it until it all comes together. Sometimes it’s not a lot, other times it’s around a cup more. I think it depends a lot on the sour cream and how liquid-y it is.
Diane says
Newbie here… What size cutter did you use? Thank you.
Karly says
We used a 2.5 inch cutter. 🙂
Toni Hrabak says
This is fabulous, and EASY. YUM. Didnt make it to supper either the first time. Thank you
Susan says
I’ve made these using the full amount of Bisquick and just spooning the dough into the pan of butter without kneading. Pat out even and cut through the dough with a knife to score then bake. Makes fabulous square biscuits!
Karly says
I’ve done that too! It does work well, I just like round biscuits. haha
Melisa says
Sounds amazing!? Would it work to make these as drop biscuits?
Karly says
You could try, but I never have. We’ve always added enough Biscquick that the dough is more of a ‘pat it out’ consistency than the consistency to drop it by the spoonful, but you could try without adding that extra 1/2 cup of Bisquick and see how it works.
Lori Garrard says
I’ve been making these for years! Agree that these are the easiest and best biscuits ever. I have used Ginger Ale in place of the 7-up as well. They both work well. My only complaint is the clean up. Lol. Apparently I’m a messy cook.
Karly says
Haha! We often pat the dough out on a silpat or piece of parchment to make clean up a little easier.
Renae says
My Mom used to make a biscuit recipe similar to this but she used mayo instead of sour cream. She didn’t put any type of carbonated beverage in it though but these are very similar to what hers were. I put Sprite instead of seven up and they came out just as great. The most amazing thing is they can be reheated the next morning and not turn into hockey pucks. Love them.
Karly says
I’ve never seen them made with mayo, but sounds interesting!
Glad you gave these a try and liked them! 🙂
Sally Jones says
I have made these and they are wonderful, but I was wondering what could be used in place of sour cream? I have lactose intolerant children. I use Ghee in place of butter. I have used lactose free sour cream found in the store but have not had good results. The consistency is too dense. Any recommendations on the sour cream substitute would be appreciated.
Lory Conover says
Love the recipe! My family loves these biscuits with homemade chicken noodle soup! Can the dough be refrigerated and used at a later time?
Karly says
Hi Lory! So glad you like the recipe! I would not recommend making the dough in advance. They wouldn’t rise after they sit in the fridge. 🙂
Linda Ripley Nuttall says
I tried the recipe and boy was the batter soft. You couldn’t cut out biscuits or get the batter off the counter. I finally just scraped the whole thing into the cake pan and baked it as ahoy would a cake. It was delicious,but the amounts must be wrong?
Karly says
Hi Linda! The amounts are correct to start, but you’ll notice step 4 says to add additional Bisquick as needed. We write it this way so that you don’t add too much up front and end up with dry biscuits. Adding juuuuuuuust enough flour helps create a more soft biscuit.
Linda Ripley Nuttall says
Thanks. I will try it again. It really was soooo good.
Jack & Polly says
Sooo good!!!
Karly says
So glad you enjoyed them!
Carleen says
Can you substitute mayo for the sour cream. Not something I keep around
Karly says
I’ve never tried but I don’t think it would work.
NCWhite says
Mayo likely wouldn’t work as a sub for sour cream (you’d lose the proteins from the dairy and it would be much oilier), but greek yogurt, buttermilk, or softened cream cheese can all stand in for sour cream. Hope that helps!
Wanday says
Soooo yummy! Years ago I made a biscuit with mayo, milk and self rising flour. Turned out fluffy, never “oily”, each time!
Karly says
Interesting! Never tried biscuits with mayo. 🙂
Amanda says
These are phenomenal. I bought some Bisquick a few months ago because I remembered loving Bisquick biscuits as a child. The recipe on the Bisquick box did not live up to my memories. I went searching for something better. I found it here. Since then, I have made these biscuits about seven times. I will never need another biscuit recipe. Thank you.
Karly says
So glad you enjoy them! They’re fun to make too. 🙂
Tanya Colem says
Can these be made ahead of time and frozen to cook later?
Karly says
I’ve never tried, so I’m really not sure. My guess is no.