Light, fluffy, and buttery with a teeny zip from sour cream and lemon-lime soda, these 7-Up biscuits are all comfort. You need just sour cream, soda, baking mix, and butter to pull this off.
If a biscuit and a cloud had a delicious baby, it’d be this tender, golden beauty. These come together so fast, smell like heaven while baking, and feel like the perfect mix of lazy and fancy. Spoonful of honey on top? Maybe. Dusted with flour all over your shirt? Definitely.
There’s something wildly satisfying about taking a few humble fridge and pantry staples—oh hi, sour cream and lemon-lime soda—and pulling them into fluffy biscuit form with barely a whisper of effort on your part. Perfect for those evenings when you’re definitely not making a five-course meal but still want some buttery carb joy to swipe through your pot of stew or nestle beside a slab of roast. These squishy-tender 7-Up biscuits bake up golden on the outside, pillowy on the inside, and just slightly tangy in the best way. I sometimes eat them straight out of the dish with my fingers like a caveperson.
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Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this 7-Up Biscuits Recipe
These fluffy little biscuits didn’t come to play—they came to practically make themselves. Let’s just say this recipe has lazy elegance written all over it.
- Ridiculously simple to make: You just stir, sort of smush, and then toss them in a pool of butter. Done and done.
- Fluffy, tangy, buttery magic: They puff up in the oven like little golden clouds with just enough sharp twang from the sour cream.
- Uses pantry + fridge basics: You probably have a dusty box of baking mix and a random soda somewhere, right? Let’s go.
- Saves your sad weeknight dinner plate: Suddenly your soup has flair. Your leftover pork looks fancy. You look like a biscuit wizard.
- No mixer or rolling pin required: Seriously, you can do this half-awake. (I actually have.)
- Plays nice with sweet or savory: Honey? Yup. Hot sauce and ham? That too.
Ingredient Notes
You only need four ingredients, which sounds suspiciously easy. It is. The trick is knowing how each one shines.
- Butter: This is your golden crisp magic. It pools under the biscuits as they bake, giving that ultra-rich, sizzly bottom crust. Salted’s fine. Unsalted? Just add a pinch of salt yourself.
- Baking mix (like Bisquick): The structure of our biscuit baby. It’s basically pre-mixed flour, fat, and leavening, so it brings everything together without fuss.
- Lemon-lime soda (like 7-Up): Adds lightness, sweetness, and a subtle zing. Don’t worry, you won’t taste a soda pop; you’ll taste fluff.
- Sour cream: This is the moisture queen. It binds the dough, adds tang, and makes the biscuits feel extra rich without needing cream.
How To Make This 7-Up Biscuits Recipe
Honestly, if you can stir things in a bowl and turn on the oven, you’re wildly overqualified for this recipe. Here’s how we biscuit.
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Get your oven hot: Preheat to 425°F and pop your baking dish filled with butter in there so it melts into a glorious, golden puddle.
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Make the dough: In a big bowl, mix the sour cream, lemon-lime soda, and baking mix until it’s cohesive. The dough should weirdly resemble sticky mashed potatoes. That’s right! Sticky is good here.
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Flour up and press out: Sprinkle a generous scoop of flour on your countertop (don’t be shy) and gently press the dough until it’s about an inch thick. No kneading. This isn’t bread bootcamp.
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Cut your biscuit shapes: Use a round cutter, glass, or just press it into one layer and cut squares directly in the pan. Think rustic.
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Nestle into butter bath: Place those little pucks into the hot buttered baking dish. They should be cozy but not packed like sardines.
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Bake until golden: Slide them into the oven about 10 to 12 minutes. Once they’re puffed and beautifully brown on top, pull them out and try not to burn yourself grabbing one immediately. (Guilty.)
Storage Options
Okay, so… say you somehow didn’t eat all of them warm from the pan. It happens. Once cooled, keep your leftover biscuits in an airtight container at room temp for up to two days. They lose a bit of their crispness but keep that signature soft middle.
For longer storage, pop them in the fridge. Wrap them up or stick in a container so they don’t get weirdly dried out. They’ll hold up for about 5 days.
Yes, you can freeze them! Place the cooked biscuits on a tray in the freezer until they’re solid (a couple of hours), then transfer to a freezer bag. Boom—single-serve biscuit stash. To reheat, just warm in a 300°F oven for about 10 minutes, or microwave for 30–40 seconds. Oven makes them toastier, but microwave is that quick lazy fix.
Variations and Substitutions
The base recipe is begging you to riff. Truly, these are the sweatpants of biscuit recipes—comfy, forgiving, and make you feel good.
- Greek yogurt instead of sour cream: It keeps the tang and texture, and honestly, I’ve done this mid-grocery drought. Worked like a charm.
- Sprite, Sierra Mist, or even ginger ale: Any mild soda will do, though the lemon-lime ones keep that clean light flavor.
- Frozen herbs tossed into the dough: A little chopped rosemary or chive wouldn’t hurt. Just don’t go full-on stuffing mix.
- Add shredded cheese to the dough: Oh yes, a sharp cheddar works beautifully here. You get that salty bite and melty surprises.
- Sweeten things slightly: Toss a tablespoon of sugar into the mix and brush baked tops with honey butter—especially dreamy for breakfast.
What to Serve with 7-Up Biscuits
Let’s be realistic, you could eat these solo and still be delighted. But if you’re feeling all menu-planny, here’s what they cuddle up nicely with:
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A pot of chili, gumbo, or stew: Biscuit meets brothy bite, gets dunked, and basically becomes its best self. I once made these to go with slow-cooked pork, like this Cuban mojo pork, and it was a ridiculously good move.
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For breakfast with fried eggs and jam: Biscuits plus bacon plus eggs? You already knew this. Bonus points if you slide a biscuit sandwich into your weekday rotation.
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Alongside roasted fish or something citrusy: Try a bright meal like pan-seared cod and greens. The biscuit becomes your buttery contrast.
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As a sidekick to coffee cake or sweets: Balance salty with sweet. Pair one with something like this cinnamon roll coffee cake and throw a brunch party for one.
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Slathered with pimento cheese or honey butter: I mean, do I really need to explain? Fluff on fluff, with a bonus funk/sweet moment.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use homemade biscuit mix instead of Bisquick?
Absolutely! If you’re the make-it-from-scratch type (and I admire that deeply), you can sub in a homemade biscuit mix. Just be sure it includes flour, baking powder, salt, and fat (like shortening or butter). Keep the ratios close to your typical Bisquick-style base, and the recipe won’t even blink.
Is the soda flavor noticeable in the finished biscuits?
Not at all. You won’t bite in and think, “Whoa, this tastes like soda!” Promise. The carbonation lifts the dough and adds a teensy bit of sweetness, but no one will guess these biscuits used lemon-lime pop unless you spill the tea.
Can I make the dough ahead of time?
I wouldn’t recommend letting this dough sit too long. It’s super sticky and best baked right away after mixing. If you do need to prep ahead, cut and freeze the unbaked biscuits so you can pop them directly into the hot oven later and get that same puff and color.
What if I don’t have a biscuit cutter?
No cutter, no problem! You can use a drinking glass or just skip the cutting and press the dough straight into the pan. Then use a knife or bench scraper to cut squares. They might not win a beauty contest, but they’ll still taste like soft buttery heaven.
Fluffy 7-Up Biscuits
Ingredients
Main Ingredients
- 1/4 cup (60 g) butter melted (salted or unsalted, see notes)
- 2 cups (250 g) baking mix such as Bisquick
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) lemon-lime soda such as 7-Up (Sprite or ginger ale also work)
To Flour Surface
- all-purpose flour for dusting countertop
Equipment
- Mixing bowl
- 9-inch square baking dish
- Oven
- Biscuit cutter or glass
Instructions
- Preheat your oven to 425°F (220°C). Place the butter into a 9-inch square baking dish and set it in the oven while preheating so the butter melts. Watch carefully so it doesn't brown or burn; remove the dish once the butter is melted.
- In a large mixing bowl, combine the baking mix, sour cream, and lemon-lime soda. Stir just until combined—a few lumps are fine. The dough will be very sticky, like thick mashed potatoes.
- Generously flour a clean countertop. Turn out the dough and lightly pat or press it to about 1-inch thickness. Do not knead.
- Cut biscuits using a round cutter, glass, or by cutting squares. Gently gather scraps and re-press to use all dough.
- Place biscuits into the hot baking dish with melted butter, nesting them closely but not packed tight. The butter should pool around and under each biscuit.
- Bake for 10–12 minutes, or until biscuits are golden brown on top and puffed. Remove from oven, let cool slightly, then serve warm.
