Why These Biscuits Work So Well
Effortless: Just 4 ingredients—no yeast, no kneading. Tender Texture: Sour cream keeps them rich and soft. Crisp & Golden: Baking in butter = irresistible crust. Versatile: Serve with breakfast, soups, stews—or just honey and jam.
Ingredients
-
4 cups Bisquick (plus more for dusting)
-
1 cup sour cream
-
1 cup 7-Up or Sprite
-
½ cup butter, melted
Instructions
1. Preheat Your Oven
Preheat to 425°F (220°C). Grease a 10-inch cast iron skillet or a 9×9-inch baking dish with a little butter or spray.
2. Mix the Dough
In a large bowl, combine the Bisquick and sour cream using a fork or pastry blender. The mixture should look crumbly.
Add the 7-Up
and stir just until combined. The dough will be very wet and sticky—this is normal!
3. Shape the Biscuits
Dust a clean surface with about ¼ to ½ cup of Bisquick.
Scrape the dough onto the surface and gently coat it in the dry mix so it’s easier to handle.
Pat (don’t roll) the dough into a 1-inch thick circle or rectangle.
Use a 2–3 inch biscuit cutter (or rim of a glass) to cut out about 8 biscuits. Tip: Press straight down—don’t twist!
4. Prepare the Pan
Pour the ½ cup melted butter into your prepared skillet or baking dish.
Place biscuits snugly into the pan, allowing just a little space between each.
5. Bake
LOOK NEXT
