I’ve been making these buttery, soda-lifted biscuits for years when I need something fast, rich, and a little indulgent. The combination of Bisquick, 7-Up, and full-fat sour cream yields biscuits that rise without fuss and soak up melted butter like a dream — perfect for weeknight dinners, holiday sides, or brunch when you want something that tastes homemade with minimal effort. If you like light, flaky results without working with rolling pin acrobatics, this is the recipe to keep in your back pocket. For a similar quick-bake biscuit technique, check out this two-ingredient biscuit method for inspiration: two-ingredient biscuits.

Why you’ll love this dish

These biscuits feel indulgent but are astonishingly simple. They’re ready in about 20–25 minutes, use pantry staples, and require no yeast or lengthy proving. The 7-Up gives lift and a light crumb while the sour cream adds moisture and tang. Brushed with hot melted butter in the baking dish, they come out glossy and deeply buttery — hence the “billion dollar” nickname.

“Soft, golden, and impossibly buttery — these biscuits disappear faster than I can plate them.” — home cook review

They’re ideal when you want a showstopping side with minimal work: think roast chicken night, holiday turkey, or a weekend breakfast spread. For another variation using Bisquick and soda, this one demonstrates the same shortcut approach with great results: buttery Bisquick 7-Up biscuits.

Step-by-step overview

Heat the butter in a 9×13 baking dish so it melts and warms the pan.
Mix Bisquick, 7-Up, and full-fat sour cream into a sticky dough.
Turn dough onto a floured surface, shape to 1-inch thickness, and cut rounds.
Arrange biscuits in the melted butter, bake until golden (10–12 minutes).
Let them soak briefly in the butter after baking for extra richness.

This overview should help you scan the process quickly before you dive into the ingredients and full directions.

Gather these items

½ cup (1 stick) salted butter
4½ cups Bisquick (or a similar all-purpose baking mix) — if you don’t have Bisquick, you can make a quick substitute with flour, baking powder, salt, and a little shortening, but Bisquick keeps the texture reliably tender.
1 cup 7‑Up (or a similar lemon-lime soda; club soda or plain seltzer will work but give less sweetness and lift)
1 cup sour cream (don’t use light — full-fat sour cream gives the proper richness and structure)

How to prepare it

Preheat the oven to 425°F. Place the 9×13-inch baking dish with the butter in the oven until the butter melts and the dish is hot. Remove carefully — the dish will be hot and the butter sizzling.
In a large bowl, stir together the Bisquick, 7‑Up, and full‑fat sour cream until combined. The dough will be sticky; that’s normal. Use a sturdy spoon or spatula.
Turn the dough out onto a well-floured surface. If it’s too sticky to work with, sprinkle a little more baking mix (Bisquick) over the dough and your hands. Don’t add too much or the biscuits get dense.
Pat or roll the dough into a 1-inch-thick round. Use a round cutter, small bowl, or glass to cut circles. Re-roll scraps once, but handle gently.
Place the biscuit rounds into the pan of hot melted butter, spacing them slightly apart. The butter should sizzle as you set them in.
Bake 10–12 minutes, until the tops are golden brown and a toothpick comes out clean.
Remove the pan and let the biscuits sit in the butter for a minute or two to soak up extra flavor. Serve warm.

Tip: Use oven mitts and a heatproof spatula when handling the hot dish. Hot butter splatter can burn; keep a safe distance when placing biscuits.

Best ways to enjoy it

Split and butter warm, then drizzle with honey for a simple treat.
Serve alongside fried chicken, pot roast, or a saucy stew — the biscuits are perfect for mopping up gravy.
For brunch, offer with scrambled eggs, bacon, and jam.
Turn them into shortcakes: halve, fill with macerated berries and whipped cream.

If you want a slightly sweeter version, brush the tops with a thin honey-butter after baking. For an herb-forward side, sprinkle chopped chives or parsley on top after they come out of the oven.

Storage and reheating tips

At room temperature: Store cooled biscuits in an airtight container for up to 2 days. They’ll stay soft but lose a bit of fresh crispness.
Refrigeration: You can refrigerate up to 4 days, wrapped tightly. Reheat gently to avoid drying.
Freezing: Wrap biscuits individually in plastic wrap and place in a freezer bag for up to 2 months. To reheat, thaw in the fridge or at room temperature and warm in a 350°F oven for 8–10 minutes.
Reheating: For best results, warm in an oven or toaster oven (350°F) for a few minutes to refresh the exterior. Microwave briefly if you’re in a rush, but texture will be softer.

Food safety note: Discard biscuits left out more than 2 hours at room temperature to avoid bacterial growth, especially if they’ve been spread with perishable toppings.

Pro chef tips

Don’t overwork the dough. Handle it gently; overworking leads to tougher biscuits.
Keep your cutter straight up and down when cutting to get even rise. Twisting the cutter can seal the edges and reduce lift.
The pan should be hot with melted butter when you add the biscuits; that sizzle jump-starts oven spring and creates a crisp, buttery base.
If your biscuits brown too quickly on top, tent loosely with foil for the last few minutes.
Use full-fat sour cream — it provides tenderness and a slight tang that balances the butter. Light sour cream lacks the fat necessary for the same texture.

Creative twists

Cheesy: Add ½–1 cup shredded sharp cheddar into the dough for savory cheddar biscuits.
Herb & garlic: Mix 1–2 teaspoons garlic powder and 2 tablespoons chopped fresh herbs (thyme, rosemary, or chives) into the dough. Brush tops with garlic butter after baking.
Sweet cinnamon-honey: Stir 1–2 tablespoons sugar and 1 teaspoon cinnamon into the dough, and finish with a honey glaze.
Gluten-free: Use a gluten-free all-purpose baking mix designed as a 1:1 substitute for Bisquick. Results vary; expect a slightly different crumb.
Vegan-ish: Replace butter with vegan margarine and use a plant-based sour cream alternative, but skip “7-Up” if it has animal-derived colorings in certain brands. Texture will differ.

Your questions answered

Q: Can I substitute club soda or seltzer for 7‑Up?
A: Yes. Club soda or seltzer will give lift but less sweetness and a slightly different flavor. If you swap, you might want a pinch of sugar to balance.

Q: Can I use light sour cream or Greek yogurt?
A: Light sour cream or Greek yogurt will work but the biscuits won’t be as tender or rich. Full-fat sour cream is recommended for best texture.

Q: Can I make these as drop biscuits instead of cutting rounds?
A: Absolutely. Drop spoonfuls of dough into the hot butter for a rustic biscuit. They’ll bake similarly but be slightly less uniform.

Q: How can I keep the centers fully cooked without over-browning the tops?
A: Lower the oven to 400°F and add a couple of extra minutes to the bake time, or tent with foil during the last 3–4 minutes to prevent excessive browning.

Q: Are these safe to make ahead for a party?
A: You can shape the biscuits and store them covered in the fridge for a few hours; bake just before serving. For longer prep, freeze unbaked biscuits on a tray, then transfer to a bag; bake from frozen, adding a few minutes to the time.

Conclusion

These biscuits are a shortcut winner: minimal mixing, pantry ingredients, and a reliably delicious result. For an alternate write-up and photos of this same beloved method, see the original inspiration at Billion Dollar Buttery Biscuits – Recipe Boy. For a slightly different take and extra tips on 7‑Up biscuits, check out this detailed version here: Buttery 7-Up Biscuits (Billion Dollar Biscuits).