There is a reason this old-school budget bake keeps making the rounds: it turns a few inexpensive pantry staples into something that feels way more special than its roughly $3 price tag. The fizzy soda helps create a surprisingly tall, fluffy rise, while the melted butter in the pan gives the bottoms that crisp, rich edge everyone fights over. It is also a great choice for busy mornings or cozy dinners since it takes about 30 minutes total at 425°F and does not ask much beyond mixing, patting, and cutting.
Serve these warm with scrambled eggs, sausage, or bacon for breakfast, or set them next to chili, soup, stew, or fried chicken at dinner. They are also great with jam, honey, or apple butter if you want to lean sweet, and a little extra melted butter on top never hurts.
4-Ingredient 7-Up Biscuits
Servings: 8 biscuits
Ingredients
2 cups Bisquick baking mix
Directions
1. Preheat the oven to 425°F. Place the butter in a cast iron skillet or round baking pan and let it melt completely, either in the warming oven for a minute or two or just before adding the dough.
2. In a mixing bowl, stir together the Bisquick and sour cream until the sour cream is distributed. Pour in the 7-Up and gently mix just until a very sticky dough forms. Do not overmix or knead.
3. Lightly flour your hands and a work surface. Pat the dough out gently to about 1 inch thick. Because the dough is sticky, use floured hands instead of kneading, and handle it as little as possible.
4. Cut out the biscuits with a round cutter or drinking glass. Place them tightly together in the buttered skillet so they rise up instead of spreading out.
5. Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits are tall and cooked through. Let them rest for a couple of minutes before serving warm.
Variations & Tips
Add cheddar: Stir in about 1/2 cup shredded sharp cheddar for a richer, more savory batch that goes especially well with eggs or chili.
Use a lighter hand: The biggest secret here is not overworking the dough. Once the soda goes in, mix just until combined so the biscuits stay fluffy instead of turning dense.
Keep them close: Packing the biscuits tightly in the skillet helps them rise upward and creates those soft pull-apart sides. If you space them apart, they will spread more and lose some height.
Skip the kneading: This dough is supposed to be sticky. Flour your hands, pat it out gently, and resist the urge to add too much extra mix or knead it smooth.
No cast iron, no problem: A round cake pan or small baking dish also works well, as long as the melted butter covers the bottom before the dough goes in.
