7up Biscuits
I first tried these 7Up biscuits when a friend brought a warm batch to a potluck — they vanished within minutes. Soft, slightly sweet, and impossibly quick, these drop-style biscuits use soda and sour cream to create tender crumbs without the fuss of rolling and cutting. They’re perfect for busy weeknight dinners, casual brunches, or whenever you want homemade biscuits without a lot of hands-on time. If you enjoy other simple biscuit recipes, you might also like this take on angel biscuits for a light, flaky alternative.
Why you’ll love this dish
These biscuits shine because they’re fast, forgiving, and require only four pantry-friendly ingredients. The carbonation in 7Up lightens the dough, while sour cream adds moisture and a tender crumb. No chill time, no rolling, and no measuring baking soda or baking powder separately — just mix, drop, and bake.
“I halved the recipe for two and baked them in ten minutes — buttery, pillowy, and a real crowd-pleaser.” — a fan-favorite review
They’re terrific when you want a quick side for weeknight soups or to use as sandwich rolls for easy sliders; for heartier sandwich ideas see this recipe for baked French dip biscuits.
How this recipe comes together
This is a straight-forward drop-biscuit method:
- Combine the dry mix with the wet ingredients until just combined.
- Spoon or scoop the sticky dough onto a greased or lined baking sheet.
- Bake at a high temperature to get a golden exterior while keeping the inside tender.
- Finish by brushing melted butter on top for flavor and shine.
The whole process is designed to be quick — you can have biscuits into the oven in under 10 minutes and out warm in 20.
What you’ll need
- 2 cups biscuit mix (like Bisquick or any brand of packaged biscuit mix)
- 1 cup 7Up soda (room temperature or cold — cold can help the dough hold bubbles briefly)
- 1/2 cup sour cream (full-fat gives the best texture; Greek yogurt can substitute)
- 1/4 cup melted butter (plus extra for brushing)
Notes and substitutions:
- If you don’t have 7Up, lemon-lime sodas like Sprite or even club soda with a pinch of sugar can work (see FAQ for more).
- For a dairy-free version, use a plant-based sour cream and vegan butter.
- Using a generic biscuit mix is fine; if you prefer making biscuits from scratch, check recipes for baking powder biscuits to compare techniques.
How to prepare it
- Preheat your oven to 400°F (200°C). Line or grease a baking sheet.
- In a mixing bowl, stir together the biscuit mix, 7Up, and sour cream until just blended. The dough should be lumpy and sticky — do not overmix.
- Use a spoon or small ice cream scoop to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15–20 minutes, until the biscuits are puffed and golden brown on top.
- Remove from the oven and immediately brush the tops with the melted butter. Serve warm.
Short, clear action verbs keep the process moving: preheat, stir, drop, bake, brush. That’s all it takes.
Best ways to enjoy it
These biscuits are versatile:
- Serve warm with butter and honey for breakfast.
- Split and fill with ham and cheese or fried chicken for quick sandwiches.
- Pair with soups and stews — they’re excellent for sopping up broths.
- Turn them sweet: brush with cinnamon sugar-butter for a dessert-style treat.
For party serving, arrange them in a basket lined with a cloth napkin to keep them warm and soft.
Storage and reheating tips
- Short-term: Store cooled biscuits in an airtight container at room temperature for up to 48 hours. For food safety, don’t leave perishable fillings at room temp for more than 2 hours.
- Refrigerator: You can refrigerate for up to 4 days, but expect some loss of softness. Reheat in a 325°F (160°C) oven for 8–10 minutes.
- Freezing: Freeze cooled biscuits in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 12–15 minutes, or thaw overnight in the fridge and reheat 8–10 minutes.
- Reheating tip: Wrap in foil for oven reheating to avoid over-browning; open foil for the last 2 minutes if you want a crisper top.
Helpful cooking tips
- Don’t overmix the dough. A few streaks of flour are okay — overworking produces dense, tough biscuits.
- Use an ice cream scoop or tablespoon to keep biscuit sizes uniform so they bake evenly.
- For extra-flaky tops, try brushing with melted butter halfway through baking and again on coming out of the oven.
- Space biscuits slightly closer for pull-apart clusters, or farther apart for individual crusts.
- If your oven runs hot or cool, check for doneness a few minutes early or late; golden color and a hollow sound when tapped indicate doneness.
Creative twists
- Cheesy herb: Stir 1 cup shredded cheddar and 1–2 tablespoons chopped chives into the dough.
- Garlic-parmesan: Mix 1/2 teaspoon garlic powder into the dough and brush with garlic-herb butter after baking.
- Sweet cinnamon: Add 2 tablespoons sugar to the dry mix and sprinkle cinnamon sugar on hot biscuits.
- Mini sliders: Make smaller scoops and use as buns for pulled pork or meatball sliders.
- Lemon pop: For a brighter flavor, substitute half the 7Up with sparkling water and add 1 teaspoon lemon zest for a lift.
Your questions answered
Q: Can I use a different soda or plain club soda?
A: Yes. Lemon-lime sodas like Sprite work well. Club soda will produce a less sweet biscuit; add a teaspoon of sugar if you want a touch of sweetness.
Q: Is biscuit mix the same as self-rising flour?
A: No. Biscuit mix (like Bisquick) contains other ingredients such as shortening and salt. Self-rising flour is just flour plus leavening and salt — you’d need to add fat and adjust moisture if substituting.
Q: Can I make these ahead for a crowd?
A: Prepare the dough and keep it chilled briefly, then scoop onto parchment and refrigerate for up to a day before baking. Alternatively, bake ahead and reheat in the oven for 10–12 minutes before serving.
Q: Will they be sweet?
A: They have a mild sweetness from the 7Up but are not overly sweet — they work well with both sweet and savory pairings.
Q: How do I know when they’re done?
A: Look for golden tops and slightly firm edges. A toothpick in the center should come out clean. The tops should spring back slightly when touched.
Conclusion
If you want more versions or a different method to compare, check this classic Easy 7-Up Biscuits Recipe for a similar approach, or see a popular four-ingredient take at 7Up Biscuits | Only 4 Ingredients! | Leigh Anne Wilkes for inspiration and serving ideas.
7Up Biscuits
Ingredients
Biscuit Ingredients
- 2 cups biscuit mix (like Bisquick or any brand of packaged biscuit mix)
- 1 cup 7Up soda (room temperature or cold)
- 1/2 cup sour cream (full-fat gives the best texture; Greek yogurt can substitute)
- 1/4 cup melted butter (plus extra for brushing)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line or grease a baking sheet.
- In a mixing bowl, stir together the biscuit mix, 7Up, and sour cream until just blended. The dough should be lumpy and sticky — do not overmix.
- Use a spoon or small ice cream scoop to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 1 inch apart.
Baking
- Bake for 15–20 minutes, until the biscuits are puffed and golden brown on top.
- Remove from the oven and immediately brush the tops with the melted butter. Serve warm.
