I have to be honest with you. The first time I saw a recipe for biscuits that called for a can of lemon-lime soda, I was pretty sure it was a typo. Or maybe a practical joke. I found it tucked away in a spiral-bound community cookbook from the 80s, the kind with charmingly off-center typed pages and little hand-drawn illustrations. It was sandwiched between a recipe for a Jell-O salad and a casserole that involved canned soup and potato chips. My culinary instincts screamed, “Run!”
But there was a little handwritten note next to the recipe title from a woman named Carol. It just said, “Don’t ask questions. Just make them. They are a miracle.”
So, with a healthy dose of skepticism and a can of 7 Up I had sitting in the back of the fridge, I decided to give it a shot. I mean, the ingredient list was so short—what did I have to lose? It was just some baking mix, sour cream, soda, and a whole lot of butter. And let me tell you, Carol was not exaggerating. These biscuits are, in fact, a small miracle.
They bake up impossibly tall, fluffy, and tender, with a buttery, golden-brown bottom that’s just to die for. There’s a very subtle, almost unidentifiable sweetness from the soda that just works. It doesn’t taste like a lemon-lime biscuit; it just tastes… better. Since that first experiment, these have become our go-to emergency biscuits. They are ridiculously easy, require zero biscuit-making expertise, and come out perfect every single time. Forget cutting in cold butter and worrying about overworking the dough. This is the biscuit recipe for everyone, especially for those who think they can’t make good biscuits.
You’re going to love these.
Why This Recipe Works (It’s All About Simple Science!)
I’m the kind of cook who needs to know why things work, and this quirky recipe is a fantastic example of simple kitchen chemistry. It seems odd, but each ingredient has a very specific job.
- The 7 Up (or Lemon-Lime Soda): This is the secret weapon. The carbonation in the soda creates thousands of tiny air bubbles in the dough. When these bubbles hit the heat of the oven, they expand rapidly, pushing the dough upwards. This is what gives the biscuits their incredible lift and light, airy texture. The sugar in the soda also adds a touch of sweetness and helps the tops get that beautiful golden color. And no, you won’t taste the lemon-lime flavor!
- The Sour Cream: This is all about richness and moisture. Sour cream adds fat and acidity, which work together to create an incredibly tender crumb. It keeps the biscuits from being dry and gives them a slight, pleasant tang that balances the richness of the butter.
- The All-Purpose Baking Mix: This is our ultimate shortcut. Baking mixes like Bisquick already contain flour, leavening (like baking powder), salt, and fat (like shortening). It takes all the measuring and guesswork out of the equation. It’s the foundation that makes this a true four-ingredient wonder.
- The Melted Butter: Oh, the butter. This isn’t just for flavor. Pouring a generous amount of melted butter into the bottom of the pan before adding the biscuits is a game-changing technique. It essentially fries the bottoms of the biscuits as they bake, creating a crisp, golden, buttery crust that is absolutely irresistible. Please don’t skip this step. It’s the best part!
Tips for Perfect, Fluffy Biscuits
Making these biscuits is pretty foolproof, but after making them more times than I can count, I’ve picked up a few little things that make them even better.
- Your Dough Will Be Sticky: Seriously. When you mix the three main ingredients, you will have a very wet, sticky, shaggy dough. Do not be tempted to add more flour! This is not a traditional biscuit dough that you knead and roll. The stickiness is the key to a tender, moist biscuit. Just embrace the mess.
- Be Gentle: The number one rule of any quick bread or biscuit is to not over-mix. Mix the ingredients until they are just combined. A few little lumps are totally fine. Over-mixing develops the gluten in the flour, which will lead to tough, chewy biscuits instead of light, fluffy ones.
- Don’t Use Flat Soda: The fizz is your friend here. Make sure you’re using a fresh, bubbly can or bottle of soda for the best leavening power. Flat soda won’t give you that amazing lift. We usually use 7 Up, but Sprite, Starry, or even ginger ale works wonderfully.
- Butter is Your Best Friend: When the recipe says a half cup (one stick) of butter, it means it. This pool of liquid gold in the pan is what creates that signature crispy bottom. Make sure the butter is fully melted and covers the bottom of your baking dish. You’ll hear a satisfying sizzle when you place the biscuit dough into the hot butter, and that’s when the magic begins.
Ready to make them? I thought so.
Easy 4-Ingredient 7 Up Biscuits
Prep time: 10 minutes
Cook time: 12-15 minutes
Total time: 25 minutes
Yields: 9 biscuits
These incredibly easy biscuits use a few simple ingredients to create the fluffiest, most tender biscuits you’ll ever have. The melted butter in the pan creates an unbelievably crisp and golden bottom crust.
Ingredients
- 2 cups all-purpose baking mix (like Bisquick)
- ½ cup sour cream (full-fat is recommended for best results)
- ½ cup 7 Up or other lemon-lime soda (must be fizzy)
- ½ cup (1 stick) salted butter, melted
Directions
- Preheat and Prepare: Preheat your oven to 450°F (232°C). Pour the ½ cup of melted butter into an 8×8 inch or 9×9 inch baking pan, making sure it coats the entire bottom. Set aside.
- Mix the Dough: In a medium bowl, combine the baking mix and sour cream. Stir with a fork until the mixture is crumbly.
- Add the Soda: Slowly pour in the 7 Up. The mixture will fizz. Gently stir with the fork until a very soft, sticky dough forms. Be careful not to over-mix; stir only until the ingredients are just combined.
- Shape the Biscuits: Turn the sticky dough out onto a surface lightly dusted with a bit more baking mix (or flour). Gently knead just a few times (2-3 turns is plenty) to bring it together. Pat the dough out with your hands until it’s about ½-inch thick.
- Cut the Biscuits: Use a 2-inch round biscuit cutter or the rim of a glass to cut out 9 biscuits. You can gently press the scraps together to get the last one or two.
- Arrange in Pan: Place the cut biscuits directly into the pan with the melted butter, arranging them side-by-side. The butter will come up the sides of the biscuits.
- Bake: Bake for 12 to 15 minutes, or until the tops are light golden brown. The bottoms will be a deeper, crispier brown. (source: Ineskohl.info)
- Serve: For best results, serve the biscuits warm, straight from the oven.
What to Serve with 7 Up Biscuits
Honestly, I could eat these straight from the pan with nothing on them, but they are the perfect vehicle for so many delicious things.
Our absolute favorite way to eat them is with a hearty sausage gravy for a classic breakfast-for-dinner night. They are sturdy enough to hold up to the gravy but soft enough to soak it all up beautifully.
They are also a fantastic side for any meal that needs a little something extra. Serve them alongside a big bowl of chili, a hearty beef stew, or with your favorite fried chicken. They’re also simple enough to serve with just a pat of butter and a drizzle of honey or your favorite jam for a quick and satisfying snack.
A Few More Thoughts and Common Questions
Can I use something other than sour cream?
Yes! Full-fat plain Greek yogurt is an excellent substitute. It provides a similar tang and richness. I haven’t tried it with low-fat versions, but they would likely work, though the biscuit might be slightly less rich.
What if I don’t have an all-purpose baking mix?
No problem. You can make a quick homemade version. For this recipe, just whisk together 2 cups of all-purpose flour, 3 teaspoons of baking powder, 1 teaspoon of salt, and 4 tablespoons of cold, cubed butter or shortening. Cut the butter into the flour mixture with a pastry blender or your fingers until it resembles coarse crumbs, and you’re ready to go!
Can I make these ahead of time?
These biscuits are truly at their peak when they are fresh and warm from the oven. That crispy bottom is best enjoyed right away. If you do have leftovers, you can store them in an airtight container at room temperature for a day or two. I recommend reheating them in the oven or a toaster oven for a few minutes to help crisp them back up.
I really hope you give these a try, especially if you’re a biscuit skeptic like I was. They are proof that sometimes the strangest-sounding recipes are the ones that become lifelong favorites. They’re a little bit of comfort, a little bit of fun, and a whole lot of delicious. Let me know what you think
