Easy 7-Up Biscuits

Who remembers waking up on a cold winter morning to the smell of Bisquick pancakes? Anyone?

I see you way over there in the back!

Growing up, Bisquick was a household staple. With a little Bisquick, some milk and an egg or two, you could whip up everything from taco pie to dumplings, biscuits to pancakes.

And for working moms, quick was essential to getting a hot meal on the table. Another plus? It was easy to include kids, because the directions were so simple!

There are dozens, if not hundreds, of great recipes that start with Bisquick. But I try to avoid processed foods as often as I can. So when I decided to put together a batch of biscuits, I knew it was time to make an at-home version of this American classic.

The premise behind Bisquick is pretty simple: flour, some type of leavening, fat such as butter or shortening, and salt.

Betty Crocker just put it all together in a single box for our convenience.

To make my own, I tossed these 4 ingredients into the bowl of my stand mixer:

  • 6 cups of flour
  • 1 cup butter-flavored shortening
  • 3 tablespoons baking powder
  • 1 tablespoon salt

I mixed it on low, until the ingredients looked much like the flour I started with.

You can store this in an air-tight container for as long as 3 months. I used 4 cups of it for the biscuits, though, so I only had enough for a batch of pancakes left over. And those were G-O-N-E by the end of the weekend!

Now for the biscuits!

To make the biscuits, you will need:

  • 4 cups homemade Bisquick
  • 1 cup sour cream
  • 8 oz. 7-up (I used one of those mini-cans)
  • 9 tablespoons butter

1. Place the butter in a 9×13-inch pan and place the pan in your oven as you heat it to 475° F. Keep an eye on it so it doesn’t burn, and remove the pan from the oven once all of the butter has melted.

2. In a large bowl (I used my stand mixer), mix together the Bisquick, sour cream & 7-up.

3. Sprinkle a little Bisquick on your counter or pastry board. I start with a couple of tablespoons, and add a little more as I go if the dough begins to stick.

4. Scoop the dough out onto the counter. Warning! The dough is very sticky, so dust your hands with a little Bisquick before you start.

5. Gently press the dough until it is slightly flat, and sprinkle a few tablespoons of Bisquick over the top.

6. Slide your hand under one side of the dough. Lift and fold it over onto the other half.

Repeat this process until the dough is no longer sticky, 3-4 times. This creates the layers in the baked biscuits.

7. Gently pat – don’t press! – the dough until it is approximately 2″ thick. If you press it, you will lose the layers you just created.

8. Use a biscuit cutter or other circle such as a glass to cut out the biscuits. Press down and pull up.

Do not twist the cutter! Again, this will seal your layers and the biscuits will not rise into flaky goodness.

9. Combine the leftover pieces gently, and repeat the process until you have used all your dough. I ended up with 11, using a 3″ cutter.

10. Place the biscuits in the buttered pan. Yes, I know it seems like a lot of butter. But trust me, the biscuits end up absorbing the butter and the edges crisp perfectly!

11. Bake for 10-12 minutes.

Remove from pan and serve warm with butter or homemade jam or honey or… well, you just do what feels right!


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