An easy and delicious 4 ingredient homemade biscuit recipe that uses 7 Up as the secret ingredient! This recipe makes the BEST and most light and fluffy biscuits!
Easy 4 Ingredient Homemade Biscuits Recipe
Everyone seemed to love the cake and 7 Up recipe, so here’s a biscuit recipe using 7 Up to have fun with!
Easy 7 Up Biscuits Recipe
2 cups Bisquick 1/2 cup sour cream 1/2 cup 7-up 1/4 cup melted butter
Preheat oven to 450 degrees.
Cut sour cream into biscuit mix. Add 7-Up. This recipe makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in a pan and bake for 12-15 minutes or until golden brown.
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Saw this on pinterest a few weeks back. Soooo easy and really good! Got good reviews from all family members ;o)
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JL TX 55
I make these with the “homemade” bisquick and it tastes even better than the store bought mix. My husband doesn’t even like sour cream and he requests these biscuits over and over. So very easy !
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marcy lamphear
how do you make your own home made mix
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Jill
Here is the Bisquik Mix recipe on our website Marcy
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Bea
I had some leftover cooked chicken and looked in your cookbook for an idea on how to use it, and made the “pockets” using the bisquit dough, homemade white sauce and vegetables, with the chicken, and they came out so good. They were very much like the “Hot Pockets” I have bought in the past. Very good and versatile.
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Lisa
Made these last week and they were a huge hit. We’re having a big dinner tonight and they were requested again. Best biscuit recipe ever! Kids all thought they were like KFC, only better.(that’s a quote!)
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Frugal Living Fan
JL, how do you make home-made Bisquick mix?
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Jill
We have the recipe for it in Dining on a Dime and here is the link for it on the website Homemade Biscuit Mix
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Sidney Franks
Can I freeze these? Thanks
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Jill
They should freeze fine after you bake them. I have not tried freezing them before they are baked but I would make up a batch sometime baking most of them but leaving a couple out to stick in the freeze and see what happens.
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Lois Adams
Thanks for all the recipes. I love to cook and the recipes are one of my many interests.
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Natalie West
I am looking for your sausage and gravy recipe that you had a video on, to eat with these delicious biscuits. I have your cookbook and can’t find it in there.Can you tell me where to get it? I love all your recipes and want to try that one too!
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Jill
Natalie our publisher when we had one put some of the things in the book in weird places I’m afraid. I think the gravy is under white sauce but here is a video from the website of Tawra actually making sausage gravy which might help you. When I make it all I do is fry the sausage up, pour off all but 2-3 Tbsp. of the grease (leave sausage in the pan), I then sprinkle about 3-4 Tbsp of flour over sausage and all, stir then pour in about 2 cups of milk, whisking the whole time, once it starts bubbling and cooks for a minute if it looks too thick add a little more milk and whisk. But here is the video – scroll down the page a bit for it and then she starts with the gravy part at about 16 mins. Sausage gravy
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Pam Carlson
We have a recipe for making crepes using Bisquick. I just wanted to say that instead of using jelly, I make the filling for a fresh strawberry pie recipe I have. I fill the crepes, then my husband likes whipped cream on top and I like non-fat Dannon Vanilla Yogart on top.
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.
The principal ingredients of biscuit dough are soft wheat flour, sugar, fat, and water. They are mixed with other minor ingredients (such as baking powder, skimmed milk, emulsifier, and sodium metabisulphite) to form dough containing a well- developed gluten network.
The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice. I'm giving you two savory options. The red is a sun-dried tomato and cheddar biscuit with paprika and a touch of cayenne.
In a pinch, substitute butter with another semi-solid fat
The resulting biscuits are often flatter, denser, and less flaky in texture. Without undergoing the Maillard reaction, biscuits made with oil also lack the richness and allure of butter-baked biscuits.
The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.
Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.
Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.
The biscuit mixing method is the technique used to make quick breads that are tender and flaky by reducing gluten development. This technique also works to form layers in the dough that result in flakiness. The method involves 4 key steps: Mixing all the dry ingredients together in a bowl.
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