Made with just four simple ingredients, these 7UP biscuits are delightfully light and flaky. They come together quickly and make a perfect breakfast treat or an easy side for dinner.
I enjoy keeping a homemade baking mix on hand because it speeds up so many recipes. From simple cobblers to quick pies, having a versatile mix makes weeknight baking fast and reliable.
These 7UP biscuits are a fantastic example of a quick, fuss-free bake using baking mix. The unusual addition of a clear carbonated soda gives the dough extra lift and produces biscuits that are tender, buttery, and airy.
What are 7UP biscuits?
7UP biscuits are a simple variation of baking-mix biscuits that use a clear lemon-lime soda in the dough. The soda helps create a light, open crumb and contributes to the biscuits’ lift. With only four main ingredients, they are easy to make and consistently delicious.
These biscuits are tender and buttery with a delicate crumb. They pair beautifully with savory dishes like gravy or stew, and they’re equally lovely with butter and jam for breakfast.
How to make 7UP biscuits
This recipe is straightforward and fast. The dough is slightly sticky but easy to handle once you dust the work surface with a little baking mix. Baking the biscuits in a pan with melted butter gives them a rich, golden bottom and crisp edges.
Ingredients you’ll need
The full ingredient list is short and simple:
- 4 tablespoons salted butter — melted in the baking pan so the biscuits bake in butter for great flavor.
- 2 ½ cups baking mix — store-bought or homemade baking mix works well; the recipe divides this amount for mixing and dusting.
- ½ cup sour cream — adds tenderness and a subtle tang.
- ½ cup clear lemon-lime soda (7UP or similar) — any clear carbonated soda will do.
Making the biscuits
Preheat your oven to 425°F. Place the butter in an 8×8-inch baking pan and put the pan in the oven for 3–5 minutes while it preheats so the butter melts. Remove the pan once the butter is melted to avoid browning.
In a large bowl, combine 2 1/4 cups of the baking mix with the sour cream. Use a pastry blender, fork, or two knives to work the sour cream into the mix until the mixture is evenly combined and looks shaggy.
Stir in the soda just until incorporated — the dough will be sticky. Turn the dough out onto a work surface dusted with half of the remaining baking mix, then sprinkle the top with the rest of the mix.
Gently pat the dough into a roughly 6×6-inch square. With a floured knife, dough blade, or pizza cutter, cut the square into nine equal pieces. Place the pieces into the buttered pan, spaced evenly, with the butter underneath.
Bake at 425°F for 15–16 minutes, or until the tops are golden brown. Remove from the oven and let cool briefly before serving. The melted butter in the pan gives the bottoms a nice color and added richness.
Storage and reheating
These biscuits are best the day they are made. Store leftovers in an airtight container or resealable bag at room temperature for 1–2 days.
To reheat, wrap biscuits in foil and warm in a toaster oven, air fryer, or a low oven for a few minutes until heated through. This helps preserve the texture and prevents them from drying out.
To freeze, shape and cut the dough squares, place them on a parchment-lined baking sheet, and freeze until firm (about 1–2 hours). Transfer frozen biscuits to a sealed bag and keep for up to one month. Bake from frozen in the buttered pan, adding a few extra minutes to the baking time if needed.
FAQs
Yes. Diet lemon-lime soda will work and will still provide carbonation for lift, though it may slightly alter the flavor compared with regular soda.
Baking mix is a pre-mixed combination of flour, baking powder, salt, and fat that simplifies recipes. If store-bought mixes aren’t available, you can make a homemade equivalent by combining flour, baking powder, salt, and a bit of fat—this will work well for these biscuits.
Yes, a 9×9-inch pan will work. The biscuits may spread a little more, so check them slightly earlier and reduce baking time by a minute or two if needed.
Absolutely. Use a floured biscuit cutter to cut circles. You may need to re-roll scraps once or twice to get nine circles.
7UP Biscuits
Equipment
- 8×8-inch pan
- Mixing bowl
- Pastry blender or fork
Ingredients
- 4 tablespoons salted butter
- 2 ½ cups baking mix, divided
- ½ cup sour cream
- ½ cup clear lemon-lime soda (7UP or similar)
Instructions
- Preheat the oven to 425°F.
- Place the butter in an 8×8-inch pan and put the pan in the oven while it preheats for about 3–5 minutes, until the butter melts. Remove the pan once the butter is melted.
- In a large bowl, combine 2 1/4 cups of the baking mix with the sour cream. Cut the sour cream into the mix until the mixture is evenly distributed and shaggy.
- Stir in the soda until just combined; the dough will be sticky.
- Sprinkle your work surface with half of the remaining baking mix. Turn the dough out and sprinkle the top with the rest of the mix.
- Pat the dough into a roughly 6×6-inch square. Cut into 9 equal squares with a floured knife, pizza cutter, or dough blade.
- Place the squares into the pan on top of the melted butter. Bake at 425°F for 15–16 minutes, or until the tops are golden.
Notes
These biscuits are adapted from a classic soda-biscuit method. For freeze-ahead convenience, freeze the cut biscuits on a baking sheet until firm, then store them in a sealed bag for up to one month. Bake from frozen, adding a few extra minutes to the bake time.
Nutrition (approximate per biscuit)
Serving: 1 biscuit — Calories: 218 kcal; Carbohydrates: 23 g; Protein: 3 g; Fat: 13 g; Saturated Fat: 6 g; Sodium: 471 mg. Nutrition values are estimates and should be used as a guide only.
If you try these biscuits, leave a comment with how they turned out and any tweaks you made.