7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (2024)

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7-UP Biscuits Recipe (from scratch) - soft and fluffy biscuits made with lemon-lime soda. No Bisquick needed!

You can serve these biscuits with butter and homemade jam or with Chicken Pot Pie Soup.

7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (1)

7-UP BISCUITS

If you are looking for a new biscuit recipe to try OR simply happen to have some leftover 7-UP lemon-lime soda, I have just the recipe for you! These 7-UP Biscuits are soft, fluffy and literally melt in your mouth. They are super easy to make even without the Bisquick baking mix. These 7-UP Biscuits tastes like fast food biscuits but are made easily from scratch. I don't buy baking mixes like Bisquick so I made its easy homemade version with flour, baking powder, salt and shortening. You have to try it!

7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (2)

How to make 7-UP Biscuits?

Almost all recipes for 7UP Biscuits call for Bisquick. If you have it on hand, by all means, use it. If you don't, all you need is flour, baking powder, salt, and shortening.

  • Combine all in a mixing bowl and add sour cream. Stir in.
  • Add 7UP and stir well. The dough will be sticky and shaggy.
  • Flour your countertop and place the dough onto the surface and shape into a rectangle or square (depending on the baking pan you are using).
  • Cut the dough into biscuits.
  • Melt butter and place into the baking dish. Place biscuits in butter and bake in 450 degrees F.
  • Once done, let them cool and serve while still warm.
  • This recipe is very simple and can be easily doubled or even tripled.

How to cut the biscuits?

To cut the biscuits, you can use a round biscuit cutter. Since they are baked in a dish, I wanted to use the whole dough at once. To do that, simply cut the biscuit dough with a knife, into square biscuits. I formed my dough into 9"x7" rectangle and cut it into 8 biscuits.

MORE BISCUIT RECIPES:

Easy Cheddar Bay Biscuits

Fluffy Drop Biscuits

Flaky Buttermilk Biscuits

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (3)

7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (4)

7-UP Biscuits Recipe from scratch

Author: Anna

Soft and fluffy biscuits made with lemon-lime soda. No Bisquick needed.

4.93 from 27 votes

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course bread

Cuisine American

Servings 8 biscuits

Calories 275 kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • cup shortening
  • ½ cup sour cream
  • ½ cup 7-UP soda room temperature
  • ¼ cup butter melted

Instructions

  • Preheat oven to 450 degrees F.

  • Melt butter and pour into 8" square or 9"x7" rectangular dish.

  • In a large mixing bowl, whisk together flour, baking powder, and salt. Add shortening and cut it in with a fork or pastry cutter. The dough should resemble coarse crumbs.

  • Add sour cream and stir in with wooden spoon.

  • Add 7-UP and stir in. The dough will be sticky and shaggy.

  • Flour flat surface (like your countertop) and place the dough onto it. Form into square or rectangle, roughly the same size as your dish. It is helpful to place the dish right next to the dough for a visual reference.

  • Cut the dough into biscuits. (see note)

  • Place biscuits in a dish with butter.

  • Place in oven and bake for 16 to 18 minutes or until the tops of the biscuits are golden.

  • Remove from oven and let cool.

Notes

You can cut out the biscuits with a round biscuit cutter but you will be left with some dough. It is easier to cut the dough with a knife into square biscuits. That way you will use the whole amount of dough without scraps.

Nutrition

Calories: 275kcal | Carbohydrates: 26g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 356mg | Potassium: 205mg | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 1.6mg

Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    Did you make this recipe? Let me know!

  1. Sue Snider says

    7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (9)
    My go to for quick easy fluffy biscuits, I prefer scratch as biscuits ones aren't as fluffy

    Reply

  2. Thomas Kolb says

    I used bacon fat instead of crisco. Turned out wonderfully.

    Reply

  3. Donna W says

    Loved your recipe!!! I adapted it and used gluten free flour (White Gold), only three tsp of baking powder, and one tsp oil with the butter. All other measurements were the same. Used a round cutter and ended up with 12 biscuits. They were delicious!!! I wanted a slightly firmer biscuit as I was using as a holder for ham and sausage and wanted it to hold together. Your measurements will b perfect with butter and jam or gravy. Gluten free is difficult and you can waste lots of ingredients, time, and money trying to get it right even with something as “simple” as a biscuit. Thanks a million😊

    Reply

    • Anna says

      Thank you for giving my recipe a try, Donna! I'm so glad the biscuits were a hit!

      Reply

  4. Sandi says

    7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (10)
    Came together super easy and turned out sooooo good!! The butter gives them that crunchy outside while the inside is cloud soft. This is a keeper!

    Reply

  5. wayne says

    We have had your recipe for a while and today 11/20/22 decided to try it. We only had flat Ginger Ale but decided to try it as you had someone ask if flat soda would work. It works! and they were wonderful. These will be my go to biscuits from no on.

    Reply

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7-UP Biscuits Recipe (from scratch) - Crunchy Creamy Sweet (2024)

FAQs

How to make soft biscuits crunchy? ›

The best way to make soft biscuits crispy again is to put them in the oven at a low temperature (200–250°F) for about 10 minutes. The heat will help dry out the moisture in the biscuits, making them crispy again.

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Why are my biscuits not crunchy? ›

To prepare crunchy biscuits, reduce the amount of ingredients that tend to retain moisture, such as 00 type flour, eggs or brown sugar. Prefer white granulated sugar or corn syrup instead, for drier biscuits.

What makes homemade biscuits crumble? ›

When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1/8- to 1/4-inch in size.

What makes a biscuit chewy or crunchy? ›

chewy vs crispy is a combination of 2 things… ratio of fats to flour, and baking times/temps.. for more chewy cake like cookies, you want something with a high fat, content cooked at a lower longer temperature… for a more crispy or dryer cooking you want a lower fat batter cooked at a high temperature.

Are biscuits better with buttermilk or milk? ›

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Are biscuits better made with butter or crisco? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Should you chill biscuit dough before baking? ›

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

How to keep homemade biscuits crisp? ›

Keep all baked goods dry and tightly covered away from any moisture. Also keep them from any heat such as your oven, stove, etc. Put a paper napkin or two in the bottom of the container to soak up any moisture. Always put them in storage after they are cooled.

What causes homemade biscuits to be hard? ›

Kneading too much and overhandling biscuit, shortcake and scone dough overdevelops the gluten in the flour, resulting in a chewy, tough baked product.

What is the best flour for making biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

What are the sweet biscuits called? ›

In most of North America, nearly all hard sweet biscuits are called "cookies" and savoury biscuits are called "crackers", while the term "biscuit" is used for a soft, leavened quick bread similar to a less sweet version of a scone.

What is the best temperature to bake biscuits? ›

A very hot oven is also key to good biscuits. My oven tends to run hot, so I put the temperature at 425°F, but if your oven is cool, you can go up to 450°F.

How do you firm up soft biscuits? ›

To rescue biscuits that have gone soft, pop them on a lined baking tray and bake at around 160°C (140°C fan) mark 3 for a few min, to try and drive some of the excess moisture out of them.

What to do with biscuits that have gone soft? ›

But at the same time, there are few things more discomforting than the soft texture of a stale biscuit. But worry not: biscuits, like crisps, can be revitalised and made crunchy again by blasting them in a hot oven.

What to do if biscuit dough is too soft? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Can you revive soft biscuits? ›

If you want something a little simpler, but still effective, Day recommends loosely wrapping your leftover biscuits in foil, and placing them in a 350°F oven for six to eight minutes.

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