These are wonderful as dinner rolls, used as a base for creamed chicken or beef, or served with jam for breakfast. You can make a sweet version for berry shortcake by adding sugar. You may remember them from years ago when they were commonly found at school and church gatherings. They really are delicious and simple, taking only four ingredients! Bisquick, 7-Up, Sour Cream and Butter.
You can cut them out with a round cutter or glass, or you can just cut them into squares. The key really is making sure they fill your baking pan almost completely. In other words having the biscuits touch one another just a bit as they expand during baking is important to maintaining their shape and not spreading. It is for this reason you often see them cut into squares instead of rounds.
Ingredients
4 cups Bisquick brand baking mix
1 cup sour cream (8 ounces)
1 cup (8 ounces) 7-Up
1/2 cup (1 stick) melted butter
1/3 cup sugar if using them for shortcake
Directions
Preheat the oven to 425F degrees. Place the Bisquick in a large mixing bowl. Add the sour cream and 7-Up. Stir to combine. Dump the dough onto a work surface coated with Bisquick or flour. Kneed the dough a couple times and with your hands, form into a 1 to 2 inch thick piece. I prefer to make them square and, using my baking pan as a guide, make the dough just a bit smaller than my pan. Pat with extra Bisquick or flour to reduce stickiness. Use a knife or pizza cutter dipped in flour/Bisquick to make them square. Or use a round cutter or glass, to make the round version. If you do this, use any last pieces of dough to form the final round biscuit. Do all of the cutting before placing any in the baking pan to ensure proper organization and pan size.
Place the melted butter into a 9" x 12" or 10" x 15" ceramic or metal baking dish/pan. Place the biscuits one by one, evenly spaced within the pan, so they are not quite touching but still close together, so they can expand a little during baking. Do not spread them out into a larger pan or they will spread as they bake and become wider/thinner.
Place in the preheated oven for 12-15 minutes or until brown. They bake more quickly in a metal pan than ceramic. Remove and let cool in pan. Remove and serve warm or at room temperature. Store any extra in an air tight bag or container.
For use as a Dessert
If you are using them in a dessert, perhaps in place of a traditional shortcake which I often do, follow the above recipe and simply add 1/3 cup of granulated white sugar to the mixture. Sprinkle sugar on top before baking. Let sit at room temperature uncovered for 8-12 hours before serving if you prefer a more dry short-cake texture. I usually make them in the morning for use as short-cake after dinner.
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| Large 7-Up Biscuits |
The sour cream keeps them soft and the 7-Up (lemon lime soda) keeps them light and helps them brown. You really couldn't ask for an easier recipe that is perfect every time. The only thing you really have to decide is how large you want them to be. I made big ones (above) to serve with creamed chicken, each split in half and topped with chicken. The recipe made 8 large rounds. One serving per adult was plenty.
When I serve them as dinner rolls I use the same recipe and make 18 squares in a 10" x 15" pan. (See image below.) This is also a good size for serving whole biscuits with berries on top. These biscuits are rich and flavorful and if you serve as dinner rolls you won't need to put butter on them. They are delicious just as they are. If you want a taller/thicker biscuit because you prefer to split them in half for butter or jam, use a 9" x 12" cake pan, cut them into squares that fit the pan, three across.
When I serve them as dinner rolls I use the same recipe and make 18 squares in a 10" x 15" pan. (See image below.) This is also a good size for serving whole biscuits with berries on top. These biscuits are rich and flavorful and if you serve as dinner rolls you won't need to put butter on them. They are delicious just as they are. If you want a taller/thicker biscuit because you prefer to split them in half for butter or jam, use a 9" x 12" cake pan, cut them into squares that fit the pan, three across.
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| 18 Dinner Roll Size in a 10" x 15" Pan Shown here ready for baking. |
You can cut them out with a round cutter or glass, or you can just cut them into squares. The key really is making sure they fill your baking pan almost completely. In other words having the biscuits touch one another just a bit as they expand during baking is important to maintaining their shape and not spreading. It is for this reason you often see them cut into squares instead of rounds.
Ingredients
4 cups Bisquick brand baking mix
1 cup sour cream (8 ounces)
1 cup (8 ounces) 7-Up
1/2 cup (1 stick) melted butter
1/3 cup sugar if using them for shortcake
Directions
Preheat the oven to 425F degrees. Place the Bisquick in a large mixing bowl. Add the sour cream and 7-Up. Stir to combine. Dump the dough onto a work surface coated with Bisquick or flour. Kneed the dough a couple times and with your hands, form into a 1 to 2 inch thick piece. I prefer to make them square and, using my baking pan as a guide, make the dough just a bit smaller than my pan. Pat with extra Bisquick or flour to reduce stickiness. Use a knife or pizza cutter dipped in flour/Bisquick to make them square. Or use a round cutter or glass, to make the round version. If you do this, use any last pieces of dough to form the final round biscuit. Do all of the cutting before placing any in the baking pan to ensure proper organization and pan size.
Place the melted butter into a 9" x 12" or 10" x 15" ceramic or metal baking dish/pan. Place the biscuits one by one, evenly spaced within the pan, so they are not quite touching but still close together, so they can expand a little during baking. Do not spread them out into a larger pan or they will spread as they bake and become wider/thinner.
Place in the preheated oven for 12-15 minutes or until brown. They bake more quickly in a metal pan than ceramic. Remove and let cool in pan. Remove and serve warm or at room temperature. Store any extra in an air tight bag or container.
For use as a Dessert
If you are using them in a dessert, perhaps in place of a traditional shortcake which I often do, follow the above recipe and simply add 1/3 cup of granulated white sugar to the mixture. Sprinkle sugar on top before baking. Let sit at room temperature uncovered for 8-12 hours before serving if you prefer a more dry short-cake texture. I usually make them in the morning for use as short-cake after dinner.
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