Easy 7-Up Biscuits Recipe

I made a half-batch, and they were delicious and easy to make. I had no difficulty with the dough at all. You need to sprinkle your board with Bisquick. Since this was a half recipe, I just plopped the dough (it is sticky) onto the board and with Bisquick on my hands, shaped it into a round, approx 1" thick. I then cut out the biscuits with a glass. I didn't think it was necessary to roll out this small amount, but I'm sure this would work for a full recipe as well if you just do it in two sections. The dough was very light and fluffy, just like the biscuits. I had one with butter but will be great with jam for breakfast! Thanks Heidi for a great recipe!

Totally nailed it.

Best I have ever had! I have made this recipe many times and they always are a big hit with the eating crowd! I love the crispy top and buttery crispy bottoms. I find it easier to shape prepared dough into a 9x13 shape and cut dough into 3 squares across and 4 down. Have also done in a 9x9 for bigger biscuits. That way there is no wasted dough.

These biscuits are a house favorite. The batter is indeed sticky so i just put it on a floured surface and pat it down with a spatula, no rolling pin needed. I added some cheddar cheese to the recipe this weekend and they were a hit.

They are delicious and so moist. I didn’t roll them out or cut them out. I just spooned them out for each biscuit until the pan was full and baked them for about 10-12 mins. Turned out perfect!

This is my go to recipe for biscuits and gravy. I never roll it out; just toss it into a glass baking pan and cut like a cake when it's done.

Great addition to the Christmas morning brunch. Didn't have sour cream on hand so I substituted cream cheese. Rolled out the dough to about 1/2-3/4 inches thick then folded over and lightly rolled out again to get to approx. 1 inch. The melted butter in the pan is a great touch. These biscuits rise like crazy and ended up super light and fluffy. Served with the option of sausage gravy and/or with jam. Most took both. Raves from even the picky eaters. Can't wait to try these in a dutch oven.

My family loves these biscuits. They're the closest thing to the heavenly biscuits that my dear, Southern grandmother made every day of her life for fifty-plus years -- light and fluffy rather than heavy and tough. Yes, the dough is very wet, but if you use plenty of flour on your hands and to dust the work surface, it's not so difficult to manage. Here's a tip -- my father suggested that the dough would make good dumplings. He was right! I used a basic recipe for chicken and dumplings to stew the chicken and make the broth. Then I whipped up a batch of the biscuit dough, patted it out pretty thinly, cut it into small strips (about 3/4" wide), tore the strips into suitable lengths and dropped them into the boiling broth. When making the dough for this purpose, I used the flour, sour cream and 7Up. I did not use any butter. The dumplings were very tender and fluffy.

best biscuits ever!!! used sprite instead of 7 up, subbed buttermilk for half of the sour cream (only cuz low on groceries)... dont be scared of how sticky and wet they are, they are supposed to be--- for a true southern biscuit ( i'm from Macon, Georgia) this is what you do: get a big pile( 4 cups maybe?? i don't measure) of (not! self-rising!!!) flour, spread it out on a large towel as in a large even "spread" and dump that bowl of glorious, wet biscuit batter on top then start flipping and folding and gently kneading with the heel of your hand) you may even need to still add more flour, and dont be scared of how much 7-up you add in the beginning, either . CAREFUL not to work the dough too much, you are not making pizza or yeast bread! but you flip and fold and work that flour in ,you know when the dough is ready when it is dry enough to hold a shape and you can handle it easily) then you cut into rounds with a coffee cup. notice!!! do not use a rolling pin, ever! only your hands! right before cutting, you are pulling and stretching your dough into a large and thick pizza shape dough. your biscuits will be lighter and rise more cuz they didnt get smashed down like a pie crust, trust me! VIP : put those biscuits right up to the sides of the pan and to each other--- you don't want them to spread too much, you want a RISE- and put a thumb print in each biscuit before putting in the oven- this prevents them from looking like muffins with a dome-- and your family

This is our family's favorite biscuits -- they're so easy for me to make, and *so* fluffy. I find I add about 1/2 cup more flour or baking mix as I work the dough on my bread board. I don't try to roll it out with a rolling pin, though -- that's hard on any biscuit dough, I think. I just pat it out and use my dough cutter/scraper to fold and turn it ... pat it out ... repeat once or twice. Then it's perfect for cutting and placing in the pan. OR, if I'm in a hurry, I just pat out the dough in the pan and then score it. Still awesome.

I don’t even knead it. Just put it in the pan and bake them.. cut like you would a cake. 🙂

A little sticky, but a lot of bisquick or flour helps. Fluffy, easy to make biscuits that are delicious with honey. I did have to cook them a little longer than the suggested time.

I liked that it was so easy to make.

For those talking about how sticky/messy they are... I've been making these for years and some times they roll easy, but when they don't... I just plop the whole thing in the pan and use a butter knife to cut where they would separate. After cooking I cut through again in the same spot. They taste amazing either way, one just looks a bit more rustic!

Loved them. So good and easy to make

Even better than I hoped it would be.

My only way to make biscuits! Forgiving recipe that blends quickly and always turns out yummy moist biscuits!

The 7UP biscuits recipe is the best!

This dough was a sticky mess. I wasted a lot of dough sticking to my fingers/hands (in spite of flouring my hands multiple times), and sticking to my floured baking mat. I ended up dropping them into the buttered pan like “drop biscuits”. They tasted delicious. I loved they were light and so fluffy (I don’t normally like or eat biscuits). So I will try to construct these biscuits differently in the future, maybe like one person said who just plops the whole bowl of dough into the baking pan. I will try again for sure as the consistency and taste was a bit closer to a scone in my opinion; and I do like scones.

This was the stickiest, messiest dough I've ever had to work with. I kept adding more Bisquick just to be able to cut the dough with a cookie cutter. That said I feel like these lost the taste of the 7up and were bit heavy - probably from all of the added Bisquick. But these are NOT easy to make and roll out. They honestly caused me a great deal of stress and a whole lot more clean up than I had anticipated.