7Up Biscuits
Four ingredients, one bowl and no rolling pin. Baking mix, full-fat sour cream and freshly opened lemon-lime soda are patted out, cut and dropped into a dish of melted butter, so the bottoms fry golden while the tops puff and crack.
Ingredients
For the Biscuits
- 1/4 cup butter salted or unsalted, melted in the baking dish
- 2 cups baking mix such as Bisquick
- 1/2 cup sour cream full fat
- 1/2 cup lemon-lime soda such as 7Up, freshly opened; Sprite or ginger ale also work
For Shaping
- all-purpose flour a generous dusting, for the counter and your hands
Equipment
- Mixing bowl
- 9-inch square baking dish
- Oven
- Biscuit cutter or glass
Instructions
Melt the Butter
- Heat the oven and the dish: Put the butter into a 9-inch square baking dish and set it in the oven as it heats to 425°F (220°C). Watch it closely and take the dish out the moment the butter has liquefied, before it browns.
Mix and Cut the Dough
- Stir it together: Combine the baking mix, sour cream and freshly opened soda in a large bowl and stir with a spoon just until it comes together. A few dry lumps are fine. The dough will be very sticky, closer to thick mashed potato than to bread dough.
- Pat it out: Turn the dough onto a well-floured counter and press it into a slab about an inch thick with floured hands. Do not knead it and do not roll it.
- Cut nine rounds: Cut with a floured metal cutter, pressing straight down and lifting straight up without twisting. Gather and re-press the scraps once to use all the dough, or cut squares with a floured knife to avoid scraps entirely.
Bake and Serve
- Into the butter: Set the rounds into the melted butter so they sit close together but are not squashed. The butter should pool around and slightly under each one.
- Bake: Bake for 10 to 12 minutes, turning the dish once halfway through, until the tops are puffed and patched with gold. Serve warm.
Notes
Open the soda at the moment you need it. Flat soda has lost the carbonation that does half the lifting, and a bowl that sits on the counter for twenty minutes bakes up noticeably shorter.
Use full-fat sour cream. Light sour cream carries more water and less fat, and the biscuits come out flatter and drier. Full-fat Greek yogurt is a fair substitute.
The dough is meant to be very sticky. Flour the counter and your hands generously rather than adding flour to the bowl, which is what makes them tough.
Cut straight down and lift straight up. Twisting the cutter seals the edge and holds that side down in the oven.
Cut rounds freeze for up to 2 months and bake from frozen with 4 or 5 extra minutes. Baked biscuits keep 2 days at room temperature, 5 days in the fridge, or 3 months frozen; reheat wrapped in foil at 350 degrees.
Nutrition values are an estimate.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 340mg | Potassium: 52mg | Sugar: 3g | Vitamin A: 210IU | Calcium: 54mg | Iron: 0.7mg