Friday, October 9, 2009

Sour Cream 7-up Biscuits

A jazzed up shortcut, baking mix biscuit, that uses lemon-lime soda and sour cream, resulting in the lightest most tender, delicious and easy biscuit.

Sour Cream 7-up Biscuits

These are a super tender, light, and melt in your mouth biscuit perfect for a slather of butter, wrapping around slices of salty ham, or spooning over with sausage gravy or tomato gravy. The texture of these are just a bit different from old fashioned buttermilk biscuits, more soft & creamy.

My favorite baking mix to use is Pioneer Buttermilk Baking Mix, though any good baking mix will work. This is a great way to jazz up those baking mix biscuits. The use of soda - as in Coca Cola, 7-up, Dr. Pepper, Sprite - in baked goods has been around for years, well at least it has in this part of the Deep South, as has this recipe. I have no idea scientifically what the components do, but what I can tell you is that these biscuits are fantastic!


Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle. Let's make some! Here's how.

Recipe: Sour Cream 7-up Biscuits

©©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 6 to 8 biscuits


Ingredients
  • 4-5 cups of buttermilk baking mix (like Pioneer or Bisquick brand)
  • 2 tablespoons of granulated sugar, or to taste
  • 1/8 teaspoon of baking powder
  • 1 cup of sour cream
  • Up to 1 cup of regular or diet lemon-lime soda (like 7-up or Sprite)
  • 1/4 cup (1/2 stick) of butter, melted, optional
Instructions

Preheat oven to 375 degrees F. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter, turn out dough onto counter and gently pat dough into a round about 1 inch thick. Using a 3-inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges more crisp. Drizzle with melted butter, if desired.

Bake at 375 degrees F for 20 to 25 minutes or until light golden brown.

Cook's Notes:~ Make sure you are using fresh baking powder and also shake or stir it in the container before measuring out.

Source: http://deepsouthdish.com

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Posted by on October 9, 2009

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27 comments:

  1. Pioneer Baking mix as in Pioneer Woman??? There's soda in this, I've never seen that before. They look so light and fluffy Mary!!

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  2. WOW Mary you used soda, how interesting! These sound delish and are just my speed... you know I'm smiling!

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  3. I'd like some right now please...what does the lemon lime soda in recipe do? Is it for flavor mostly, or does the carbonation do something....Going to try these soon..

    Faith

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  4. Hi Mary,
    Now I have made 7 up cake before...but never know for baking bisquits, and believe you me...my bisquits need help, which is why I never bake them from scratch...but will give this a try....and sour cream too....can't be anything but lip smacking good...thanks for sharing...next week I will give these a try,when I am off...and at peace.....:)

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  5. I just looked an realized that I commented on this last October,and have not yet made these beautiess..next week it is.

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  6. Faith they are so easy it's not funny and they are light as a cloud! I think the carbonation does that. Enjoy!!

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  7. I just made these, they're incredible!

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    Replies
    1. I love good buttermilk biscuits Rachel but these are just so darned easy & good. So glad you enjoyed them!

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  8. I made these incredible light as air biscuits. I omitted the melted butter, and drizzle with warm
    honey. Finger licking good.

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    Replies
    1. Thanks Carol! Glad y'all enjoyed them & thank you for taking the time to come back & let me know!!

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  9. Mary I just made these biscuits! Wow I ate 3 they are so good. I am almost 55 and have been making biscuits since I was 5 years old. These win hands down. I am curious though as to how they would freeze. Can I freeze before I bake or would after be better.

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    Replies
    1. You know I can't recall that I have ever frozen these, but I think that they would do well either way. I'd experiment by making up a batch, then flash freezing some of them uncooked, then bag in a zipper bag once they are frozen. Just bake them from frozen when you decide you want a few.

      Then I'd slightly undercook some of them, let cool, then flash freeze & bag. See which one has the better quality to your taste & report back!

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  10. I make these all the time. They are the best. Sunday, we wanted a hearty breakfast biscuit, so I followed the recipe, added a handful of cubed ham, handful of freshly shredded sharp cheese, 1 tablespoon onion powder and 2 tablespoons chives. They were delish! Everybody raved over them.

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  11. I make these all the time and they always are a hit. Sunday we wanted a hearty breakfast biscuit, so I added a handful of cubed ham, freshly shredded sharp cheese, 1 Tablespoon onion powder and 2-3 Tablespoons chives. They were wonderful Everybody requested they be made again!

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  12. Yum! I made these scrumptious little biscuits tonight to go with our Tator Tot casserole dinner (using your recipe!). AMAZING! Thanks so much for sharing the recipe. :-)

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  13. Yum! I made these scrumptious little biscuits tonight to go with our Tator tot casserole (using your recipe!) dinner. AMAZING! Thanks for sharing the recipe. :-)

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  14. I made your wonderful, wonderful light, fluffy, tasty sour cream biscuits today to have with a beautiful chef's salad that I had made....welllll, never got to the salad, ate 3 of these delicious biscuits for dinner instead! They are so, so good! I had to substitute 'mello yellow' soda because I didn't have any sprite or 7 up, but it worked perfectly. Thank you so much for sharing your recipe, it'll be my 'go to' recipe from now on when we're wanting biscuits.

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    Replies
    1. I can totally relate to that Shay & I'm so glad that you enjoyed them!!

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  15. Oh no! I am out of bisquick. Which would be preferrable as a substitute? All Purpose or Self rising?

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    Replies
    1. This recipe has always used baking mix and that's the only way I have only ever made them so I'm not really sure how to figure in a substitute. You would need to make a homemade baking mix substitute from all purpose flour. Generally that requires adding in extra baking powder, salt, and some vegetable shortening. I've never worked that out though, but I'll try to remember to do that one day!

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  16. I made these the other night and they were a gooey, sticky MESS...not sure what I did wrong...but they did turn out - had to drop them in the baking dish....no way I could use a cutter...flavor was great - but an ugly looking thing... ;)

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    Replies
    1. Oh Glenda, this recipe has been around a long, long time and has been made many, many times. If your dough was a "gooey, sticky MESS" then it sounds like you just needed to add more baking mix is all!

      My directions say "Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed."

      Since your dough wasn't "shaggy" but "gooey" you had too much liquid and not enough baking mix. Hope that you give them another try.

      Thanks for stopping by and leaving your comment & I hope you have a great day & better biscuits next time! :)

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    2. Thank you...I will try it again....they were really good...but sorta UGLY... :)

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  17. Hi! I really want to try this recipe, about how many biscuits does it make? Is there a way to cut it down for a family of 1?

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    Replies
    1. Hi Diana! Most biscuit recipes will make up to 8 or 9 biscuits but it depends on how you cut them of course. I've never halved this recipe and while my preference is freshly baked, these should freeze okay, so why not try making a smaller batch and stick the leftovers in a freezer bag?

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