If you’ve never tried 7-Up Biscuits before, you’re in for a real treat. These light, fluffy, buttery biscuits have been a staple in my kitchen for years, especially when I need something quick and comforting for guests or family. Whether it’s a lazy Saturday brunch, a church potluck, or just a cozy dinner at home, this is the biscuit recipe I always reach for.
They come together with just four simple ingredients: butter, Bisquick, sour cream, and 7-Up, and bake up beautifully golden with tender layers that practically melt in your mouth. Let me show you how I make them and how you can serve them to bring people together around your table.
Gina’s Notes For Making 7-Up Biscuits
I have made these 7 Up biscuits for my family for over 15 years. Below is my actual recipe card, which I pull out each time we make these biscuits. What I like most is how easy they are to whip up. You don’t need to be an experienced baker to pull them off. They’re ready in under 30 minutes, which is perfect for those busy mornings or when unexpected guests show up. You only need four simple pantry staples to make them, and if you want to get ahead, you can mix and chill the dough earlier in the day. Want to mix things up? Try folding in a handful of cheddar, a sprinkle of herbs, or swap in your favorite lemon-lime soda for a fun twist. Enjoy making easy baking recipes; you might also enjoy these 2 Ingredient Biscuits and Baked Applesauce Fritters; both are simple, comforting, and always a hit with family.
Quick Recipe Tips Before You Get Started
Important prep tips before starting the recipe:
- Keep both the sour cream and 7-Up in the fridge until you’re ready to mix. Cold ingredients are key to fluffy, tender biscuits.
- Melt the butter in your baking dish while the oven preheats to create that rich, golden bottom crust we all love.
- After cutting your biscuits, place them in the freezer for 10 to 15 minutes before baking to firm up the fat and help the biscuits puff beautifully in the oven.
Common Mistakes When Making This Recipe
- Overmixing the dough: Stir just until everything comes together. Overworking it can make the biscuits dense instead of light and airy.
- Twisting the cutter: When cutting out biscuits, press straight down. Twisting seals the edges and prevents them from rising.
- Crowding the pan: Leave a little space between biscuits if you want crisper edges, or nestle them close for soft pull-apart sides. Choose based on the texture you love.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Bisquick Baking Mix: This is your shortcut to fluffy biscuits without measuring flour, salt, and leaveners. If you don’t have Bisquick, any complete baking mix or even a homemade blend will work.
- Sour Cream: Go with full-fat for richness and tender texture. It adds that slight tang and moisture to the dough. Keep it cold until you’re ready to use it. Greek yogurt is a great sub if that’s what you have on hand.
- 7-Up: Use regular or diet. Sprite or ginger ale works too! Just make sure it’s bubbly and cold.
- Butter: I use salted, but unsalted works too. Also, don’t skip the buttery pan. It adds so much flavor.
How To Make 7-Up Biscuits
Mix the Dough
In a large bowl, I combine Bisquick and chilled sour cream using a fork or pastry cutter until crumbly. Then I gently stir in the cold soda until just combined. Don’t overmix; lumps are okay!
Shape the Biscuits & Bake the Biscuits
I turn the dough out onto a floured surface and fold it gently 6 to 8 times to reduce stickiness. Then I pat it into a 1-inch thick rectangle and use a biscuit cutter to cut out rounds. You can reroll scraps gently to avoid waste.
I arrange the cold biscuits on top of the hot melted butter and bake for 15 to 20 minutes until the tops are golden brown. I like to brush them with a little extra melted butter right out of the oven or drizzle some Hot Honey Sauce before serving. These biscuits are perfect for mopping up sauces in dishes like my Crock Pot Pork Chops with Potatoes and Creamy Gravy, a cozy comfort food pairing.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Need to make them gluten-free? Use gluten-free Bisquick or your favorite gluten-free baking mix.
Flavor Enhancements: Stir in shredded cheddar for a cheesy biscuit, or add chopped chives and a pinch of garlic powder for a savory brunch option.
Add-In Options: Crumbled bacon, diced roasted jalapeños, or minced fresh herbs like rosemary or thyme give these biscuits a delicious twist.
Simple Substitutions: No 7-Up? No problem. Any lemon-lime soda will do, think Sprite, Sierra Mist, or even ginger ale. Greek yogurt is a great stand-in if you’re out of sour cream.
Tips for Recipe Success: Chill dough before baking for taller, flakier biscuits. And don’t skip flouring your hands, work surface, and biscuit cutter. This dough loves to stick!
Storage and Reheating Instructions
- Once the biscuits have cooled, store any leftovers in an airtight container in the fridge. They’ll stay fresh and tender for up to 3 days.
- These biscuits freeze beautifully. Just place them in a freezer-safe bag or container and freeze for up to 2 months. When you’re ready to enjoy them again, thaw them overnight in the fridge or let them come to room temperature on the counter.
- To reheat, pop them in a 300°F oven for about 5 to 8 minutes until warm. If you’re short on time, a quick microwave warm-up works too. Just cover the biscuit with a damp paper towel to keep it from drying out.
Biblical Hospitality Tips For Serving 7-Up Biscuits
“Your home doesn’t have to be perfect for people to feel welcome. Your heart just has to be open.” — Intentional Hospitality
7 Up Biscuits aren’t fussy or formal. They’re the kind of recipe you reach for when friends pop in and you need something warm and comforting fast. I love serving them with a pot of vegetable soup on a chilly night or sliced open with eggs and sausage for easy breakfast sandwiches.
Hostessing Tips
- Hospitality as Ministry: Treat every knock as a divine appointment. Back door visits might seem random, but they could be divine. Be ready with warmth and some of these biscuits.
- Fellowship Over Perfection: Let your mess be part of the welcome. A sink full of dishes or unfolded laundry doesn’t disqualify your home from holy work. In fact, it reminds your guests that they’re being welcomed into real life, not a performance.
- Prep-Ahead Tip: Bake double and freeze one batch for future gatherings. You’ll be able to say “Yes, come on in!” anytime the Spirit prompts without panic or prep.
Hospitality in Action
Pick one day this week to bake a batch of these biscuits and invite someone unexpected to stay a while. It could be a neighbor dropping something off or a friend who had a hard day at work. Don’t wait for perfect plans, just say, “You’ve got time for a biscuit with jam and some sweet tea?” and let that be enough.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
7-Up Biscuits (Only 4 Ingredients!)
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Ingredients
- 2 cups Baking Mix, Bisquick
- ½ cup sour cream , full fat, chilled
- ½ cup 7UP , chilled, any lemon-lime soda
- flour, for rolling out the biscuits and cutting
- ¼ cup butter, melted, plus extra for brushing
Instructions
Preparation
- Pour melted butter into an 8-inch round baking dish or a 9-10 inch cast iron skillet. Set aside.¼ cup butter
- Preheat your oven to 425°F
Mix the Dough
- In a large bowl, add Bisquick and sour cream. Use a fork or pastry cutter to mix until the texture resembles small crumbs.½ cup sour cream, 2 cups Baking Mix
- Pour in the soda and gently mix until just combined (no dry Bisquick should remain). Avoid overmixing.½ cup 7UP
Shape the Dough
- Turn the dough onto a floured surface. Flour your hands and fold the dough over itself 6-8 times. You are trying to make it not so sticky. However, be careful not to overwork it.flour
- Pat dough into a rectangle about 1 inch thick.
- Use a floured biscuit cutter (don’t twist!) to cut out biscuits. place them on a plate or small baking sheet.
- Gather scraps, re-roll, and cut more biscuits as needed. Add more flour to your working surface if needed.
Chill the Dough
- Place the plate of biscuits in the freezer for 15 minutes.
- Preheat your oven to 425°F (220°C).
- Place the butter in a 9-inch round pan. Once the oven is hot, put the pan with the butter in for just a few minutes until the butter melts. Keep a close eye on it to prevent the butter from burning.
- Place the cut and chilled biscuits on top of melted butter in the pan.
- Bake for 15-20 minutes or until the biscuits are golden brown on top.
- Remove from the oven, and brush warm biscuits with 1-2 tablespoons of melted butter. Serve immediately.
Gina’s Notes and Tips
Important Prep Tips Before Starting the Recipe:
- Keep both the sour cream and 7-Up in the fridge until you’re ready to mix. Cold ingredients are key to fluffy, tender biscuits. Warm dough just won’t rise as well.
- Melt the butter in your baking dish while the oven preheats. This creates that rich, golden bottom crust we all love.
- After cutting your biscuits, place them in the freezer for 10 to 15 minutes before baking to firm up the fat and help the biscuits puff beautifully in the oven.
Common Mistakes When Making This Recipe:
- Overmixing the dough: Stir just until everything comes together. Overworking it can make the biscuits dense instead of light and airy.
- Twisting the cutter: When cutting out biscuits, press straight down. Twisting seals the edges and prevents them from rising.
- Crowding the pan: Leave a little space between biscuits if you want crisper edges, or nestle them close for soft pull-apart sides. Choose based on the texture you love.
Can you use zero sugar lemon lime soda in this recipe ? If so, does it change the texture or taste in anyway? Is it best to use regular 7 up ?
Thank you 😊
Teresa, Yes, you can use zero sugar lemon-lime soda (like 7-Up Zero or Sprite Zero) in this recipe. The biscuits will still rise nicely because it’s the carbonation, not the sugar, that gives them their light and fluffy texture.
That said, you may notice a slight difference in flavor. Regular 7-Up adds just a touch of sweetness that balances the tang of the sour cream and the saltiness of the butter. Using a zero-sugar version will make the biscuits taste a little less sweet, but the texture will be almost identical.