Wednesday, May 6, 2015

7up Biscuits

My daughter is in college.  She's almost finished her first year.  It's crazy!  How did she grow up so fast?  It really does happen in a blink!  Anyway, what I miss the most about her not being here is the whole family sitting around the table together.  So, when she was home the other day, I made a big supper for us to sit around and enjoy.  It included these moist, buttery 7up biscuits.  They were the star of supper!

These are similar to the copycat Popeyes biscuits I've blogged about before.  But, those used club soda instead of 7up.  You can use any clear carbonated beverage here.  I found this recipe online and tried it because A, it looked easy, B, I had all of the ingredients on hand, and C, the photo made my mouth water.  Always a good sign.


2 cups baking mix (Bisquick or Jiffy brand)
1/2 cup sour cream
1/2 cup 7up
1/4 cup butter, melted

Preheat oven to 450 degrees.

Cut sour cream into baking mix.  I use a pastry blender but a fork works just as good.  To "cut in" just means to work the wet ingredients into the dry until crumbly.

Stir in the 7up.  It will be sticky.  That's ok.  Don't over mix!

Sprinkle more baking mix (or flour) on your counter (about 1/2 cup).  Knead and fold the dough until coated in flour.

Pat out evenly (about 1/2 to 1 inch thick).  Cut out with a round biscuit cutter (or just use a glass).  Should yield about 8 biscuits.

Pour melted butter into a cast iron skillet (or baking dish).  Or you can just put the butter in the skillet and stick it in the oven until the butter melts.  But don't let it burn!  Then, place the cut biscuits on top of butter.

Bake 13-15 minutes or until golden brown.

Optional:  Pour a little more melted butter on top.  (Why the heck not?)

There's nothing better than a buttered biscuit and this one bakes in a puddle of butter.  So, yeah it's pretty awesome.  The 7up helps it rise and get light and fluffy.  The sour cream gives it a tender crumb.  This is a really easy but absolutely delicious biscuit!  


No comments:

Post a Comment