4 simple ingredients and the best home-made biscuits you’ll ever taste!
I came across these biscuits on pinterest, which lead me to angiessouthernkitchen.com and the recipe for these scrumptious biscuits. I knew I just had to make them. And needless to say, since I’m posting them on here….they turned out amazing! It’s definitley one of the easiest, fastest and most delicious biscuits I’ve ever made. A MUST-TRY recipe in my books, one I’ll be making for years and years to come. Thanks Angie!
7up Biscuits Recipe
Ingredients: (makes 12 biscuits) 3 cups Bisquick Baking Mix 3/4 cup Sour Cream 3/4 cup 7up 1/3 Cup Butter All- purpose flour for dusting
Method: – Pre-heat your oven to 425F. Melt 1/3 cup of butter in a baking dish (I used a 9×13 dish). I simply popped the dish with the butter in the pre-heating oven to melt. Keep an eye on it though, you want it melted…not browned. The butter should coat the whole bottom of the dish. – In a mixing bowl, add 3 cups of Bisquick (I haven’t tried other brands of baking mix, but I suppose they would work as well). Then add a 3/4 cup of sour cream to the bisquick. – Cut the sour cream into the baking mix. In ther words mix the sour cream into the powder, using the thin side of a spatula or spoon. – Then pour in the 7up and barley mix it in so that it’s all combined. It’s going to be a very sticky lumpy looking dough. (avoid over working the dough, the lighter the touch you use the better the biscuits will turn out. ) – Pour the sticky dough out onto a well floured surface (I use wax paper on my counter, for ease of clean up). Then using your hands, flatten the dough to about an inch or so thickness. – Using a biscuit cutter or a glass, cut the biscuits out of the dough. I managed to cut out 12 biscuits and make 2 more from the scraps. – Place the cut biscuits in the dish over the melted butter. It’s ok to place them close to one another. (If you want to skip the melted butter altogether, you can just place them on sprayed baking sheet…the butter just adds to flavor and keeps the biscuits a little more moist.However, I’ve cooked them without the butter and they were just as good.) – Bake the biscuits at 425F for about 20-22 minutes, until golden on top. – Serve warm…..mmmmmm
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Comments
monicasays
can you use diet 7up?
Reply
Noreensays
Yes, diet 7up, or sprite, whatever you like. =)
Reply
ndn-eddysays
On 1 step of the recipe it says, ”Then pour in the 7up and barley”…..where does the barley come into it….. And if it does…..how much???
Reply
Noreensays
Sorry Eddy, that’s a typo I didn’t catch…I meant to say barely mix it.
Reply
Tanyasays
Thanks, going to try them this morning. I appreciate the many tips that you offer!
Reply
Elizabeth Collinssays
I followed the directions exactly and the dough turned into a sticky mess! I couldn’t even cut biscuits but ended up dropping globs into the baking dish. I usually make biscuits out of Bisquick baking mix and they turn out much better than these. Maybe anothe typo in the measurements?
Reply
Noreensays
Hi Elizabeth. Sorry your biscuits didn’t turn out well. There’s no typo in the measurements and I’ve made this recipe tons of times. The dough is supposed to be sticky, but when turned onto a very well floured surface its manageable and you can pat it into one inch thickness. Again with a well floured cutter you can cut out the biscuits. Maybe you’re not mixing in the 7up into the mix well enough so it’s got too much liquid? You can try 1/2 cup of 7up if that’s still the case. I’ve just always used 3/4 cup.
Reply
Stephaniesays
Delicious! I didn’t cut into biscuits, I just put dough in a round baking dish on top of the butter and baked. Cut into wedges to serve. Worked great! Thank you for the recipe 🙂
Reply
Melissasays
I had the same problem as Noreen, very sticky mess, and I follow exactly how it said. Lots of flour and big sticky mess. But they tasted fine, just very messy to nake.
Reply
Hartisays
I make this biscuit yesterday the best ever thank you so much 5 stars
For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
But to get the rise you want without killing the tang (which would be the result of too much baking soda), you'll need to incorporate baking powder as well, taking advantage of the delayed double-action to add even more levity. Combining the two leavening agents produces a biscuit that is both light and tangy.
Biscuit dough is moist and sticky, so much so that it may seem too wet after you've added all your flour. If you do think this about your dough, fight the urge to add more dry ingredients — dough that isn't wet enough will bake into a hard, dry biscuit.
Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.
Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.
Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.
Conclusion: More baking powder makes the biscuit rise more (imagine that!). About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits.
Whether using a cast iron skillet or a baking tray, lay your biscuits so they are touching sides and all connected. This helps them rise higher, as they provide support for one another as they bake – kind of like a doughy shoulder to lean on!
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.
Basically, you pat the dough out into a rectangle, then fold it up into thirds (like you're folding a letter to put in an envelope), then repeat that process. This trick applies to scones too. This step ensures your biscuits will bake up tall, with distinct layers of flaky goodness.
When you fold the dough, these pieces of butter stack on top of each other, creating rough layers of butter and dough that translate to flakiness once baked. Buttermilk Biscuits get maximum flakiness from a folding step built into the recipe.
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
"Pinch the flour and fat together like you're snapping your fingers," he explains. This creates thin sheets of butter that create puff pastry-like layers in your biscuits. For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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