Buttery Bisquick 7-Up Biscuits: Soft, Fluffy, and So Easy
I first made these buttery Bisquick 7-Up biscuits on a rainy Sunday afternoon when I wanted something fast, pillowy, and comforting without a lot of fuss. They’re a genius shortcut: Bisquick and sour cream give richness and structure, and the lemon-lime soda adds lift for light, tender biscuits. Whether you want a quick breakfast side, a crowd-pleasing potluck addition, or soft rolls for dinner, these biscuits deliver in about 30 minutes from start to finish.
Why you’ll love this dish
These biscuits balance speed and comfort. You don’t need to measure a dozen pantry staples or chill butter for hours. The Bisquick does the leavening work for you, sour cream adds moisture and tang, and the fizzy 7‑Up keeps the interior airy and soft. They’re also budget-friendly, kid-approved, and flexible — easy to dress up or keep classic.
“I made these for Sunday brunch and everyone asked for the recipe. Fluffy, buttery, and so much faster than traditional biscuits.” — a happy cook
When to make them: for busy weeknights, family breakfasts, holiday sides, or when you want homemade biscuits without the usual effort.
How this recipe comes together
Step-by-step overview so you know what to expect:
- Mix Bisquick and sour cream into a soft, shaggy dough.
- Add lemon-lime soda little by little until the dough holds together.
- Lightly knead, pat to about 1-inch thick, and cut into rounds.
- Pour melted butter in the pan, arrange biscuits on top, and bake at 425°F (220°C) until golden.
- Serve warm with extra butter or your favorite spread.
Expect a soft, slightly tender dough that’s easier to work with than flaky biscuit dough. Preheat your oven to 425°F while you mix so the oven is ready when the biscuits hit the pan.
What you’ll need
Ingredient list (simple pantry staples):
- 4 cups Bisquick baking mix
- 1 cup sour cream (substitute: full-fat Greek yogurt for a similar tang and texture)
- 1 cup lemon-lime soda (7‑Up or Sprite; for a non-sweet alternative, use club soda but flavor will be milder)
- ½ cup melted butter (plus extra for brushing if desired)
Notes on ingredients:
- Bisquick is the shortcut here — it already contains flour, leavening, salt, and fat. If you prefer from-scratch, this recipe will need conversion of leavening and fat amounts.
- Using full-fat sour cream gives the best tender crumb; low-fat works but the texture is slightly different.
How to prepare it
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Grease a cookie sheet or 9×13-inch casserole dish lightly, or plan to pour melted butter into the pan as instructed.
- In a large bowl, stir the 4 cups Bisquick and 1 cup sour cream together until fully combined. The mixture will be crumbly at first.
- Gradually pour in 1 cup lemon-lime soda while stirring. Mix until a soft, slightly sticky dough forms. Don’t overmix — stop when the dough holds together.
- Dust your work surface with a little extra Bisquick. Turn the dough out onto the surface. Gently fold and knead the dough 3–4 times just to bring it together and coat the surface with mix. Pat the dough to about 1 inch thick.
- Use a round biscuit cutter or cookie cutter to cut the dough into biscuits. Press straight down without twisting to help them rise evenly. Re-shape scraps gently and cut again.
- In a separate dish, melt ½ cup butter. Pour the melted butter evenly across the bottom of your prepared cookie sheet or casserole dish.
- Arrange the cut biscuits on top of the melted butter. Leave a little space so heat circulates, but they can be close if you want softer sides.
- Bake at 425°F (220°C) for 12–15 minutes. Watch for a golden-brown top and set edges.
- Remove from the oven and, if you like, brush the tops with a touch more melted butter for shine and extra flavor. Serve warm.
Best ways to enjoy it
Serving suggestions
- Classic: Split and slather with softened butter and honey.
- Breakfast: Serve with scrambled eggs, bacon, and jam for a hearty morning plate.
- Sandwiches: Use a larger cutter to make biscuit-sized sandwich buns for fried chicken or deli fillings.
- Dinner side: Pair with stews, soups, or roast chicken to sop up sauces.
- Sweet twist: Split, spread with mascarpone and fresh berries for a dessert-style treat.
Plating tip: stack them warm in a cloth-lined basket to keep heat in and present them invitingly on the table.
How to store & freeze
Keeping leftovers fresh
- Room temperature: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Wrap in foil or a resealable bag to retain moisture.
- Refrigeration: You can refrigerate for up to 5 days, but biscuits are best within 2–3 days for texture. Reheat in the oven to revive crisp edges.
- Freezing: Cool completely, then freeze in a single layer on a tray until firm. Transfer to a freezer bag and freeze up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10–15 minutes, or thaw and warm through.
Food safety: don’t leave biscuits at room temperature longer than 2 hours to avoid bacterial growth, and always reheat to steaming hot when serving.
Pro chef tips
Tricks for success
- Don’t overwork the dough. Minimal kneading keeps biscuits tender.
- Cut straight down with the cutter; twisting seals layers and reduces rise.
- If your oven runs hot or has hot spots, rotate the pan halfway through baking.
- For taller biscuits, press to 1 1/4 inches and avoid crowding. For softer sides, place biscuits close together so they rise up and touch.
- Use room-temperature sour cream for easier mixing. If your soda is flat, the biscuits will still be fine but may be slightly denser.
- Brush tops with melted butter immediately after baking to keep the crust soft and add richness.
Creative twists
Recipe variations
- Cheddar & chive: Fold 1 cup shredded sharp cheddar and 2 tablespoons chopped chives into the dough before cutting.
- Garlic-parmesan: Mix 1 teaspoon garlic powder and 1/3 cup grated Parmesan into Bisquick. Brush with garlic butter after baking.
- Sweet lemon: Add 1 tablespoon lemon zest and a tablespoon of sugar to the mix; drizzle glaze after baking.
- Gluten-free: Use a gluten-free baking mix designed as a 1:1 substitute for Bisquick and follow the same method (results may vary).
- Dairy-free: Swap sour cream for a plain dairy-free yogurt and use melted vegan butter.
FAQ
Common questions
Q: Can I use Sprite instead of 7‑Up?
A: Yes. Any lemon-lime soda works — Sprite, 7‑Up, or generic brands. Club soda is an option but yields less sweetness and slightly different flavor.
Q: How long do these biscuits stay soft?
A: They’re best the first day. Stored airtight at room temperature, they stay soft for about 48 hours. Reheating briefly in the oven restores softness and flavor.
Q: Can I halve the recipe?
A: Yes. Halve all ingredients and adjust baking pan size (use a smaller baking dish or cookie sheet). Bake time should be similar; check for golden tops at around 12 minutes.
Q: Why did my biscuits turn out dense?
A: Possible causes: overmixing, over-kneading, or using flat soda. Also, pressing the cutter with a twist can compress layers. Mix until just combined and cut straight down.
Q: Can I make these ahead and bake later?
A: You can assemble and refrigerate the cut biscuits (covered) for a few hours. Let sit at room temperature 15–20 minutes before baking and add a minute or two to baking time. For longer storage, freeze raw biscuits on a tray, then transfer to a bag; bake from frozen with a few extra minutes.
Conclusion
If you want more background on classic 7‑Up biscuit methods and variations, check this longer write-up at Easy 7-Up Biscuits Recipe. For a popular personal take and story-driven version, see 7-Up Biscuits – Rachel Hollis.
Enjoy these quick, buttery biscuits — they’re one of those recipes that feel homemade with very little effort.
Bisquick 7-Up Biscuits
Ingredients
Method
- Preheat the oven to 425°F (220°C). Grease a cookie sheet or 9×13-inch casserole dish lightly.
- In a large bowl, stir the Bisquick and sour cream together until fully combined.
- Gradually pour in the lemon-lime soda while stirring until a soft, slightly sticky dough forms.
- Dust the work surface with a little extra Bisquick, turn out the dough, and gently knead 3-4 times.
- Pat the dough to about 1 inch thick and cut into biscuits using a round cutter.
- Pour the melted butter into the prepared pan and arrange the biscuits on top with some space between them.
- Bake for 12-15 minutes until golden brown.
- Remove from the oven and brush tops with melted butter if desired, then serve warm.
