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7 Up Biscuits Recipe from Scratch (Self Rising Flour)

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5 from 2 reviews

Try my Easy 7 Up Biscuits Recipe from Scratch for delicious and simple homemade biscuits made with self rising flour, sour cream, butter, and 7 Up soda. These buttery 7 Up Biscuits are fluffy, soft, and practically melt in your mouth! 

Ingredients

Scale
  • 2 cups self rising flour, sifted
  • 1 stick butter, divided (freeze 1/2 stick and grate into dough and melt 1/2 stick and place in bottom of cast iron pan)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup 7 Up, Sprite, or lemon lime flavored soda

Instructions

  • Place cast iron pan in the oven and preheat to 425 degrees F
  • In a large mixing bowl use a box grater to grate 1/2 stick of butter that was frozen for 15 minutes prior, and combine with flour and sour cream. Stir together until evenly combined – it will look like coarse crumbs.
  • Next add in 7 up and mix gently until just combined. Do not overmix. The dough will be sticky.
  • Remove cast iron pan from the oven. Melt remaining 1/2 stick of butter in the microwave and pour in the pan. Use a pastry brush to ensure the butter gets slightly up on the sides of the pan to prevent sticking.
  • Use a medium or large cookie scoop to drop in biscuits into the pan. Use a pastry brush to coat the tops of the biscuits using some of the melted butter from the bottom of the pan. This recipe makes enough for 7 large biscuits or 14 medium biscuits.
  • Bake in the oven for 18-20 minutes or until the biscuits are a light golden brown.
  • Let cool for 5-10 minutes and enjoy!
YouTube video

Notes

  • Store any leftover biscuits in an airtight container at room temperature for up to 3 days.
  • To freeze, let biscuits cool completely after baking them, place in a freezer safe bag or container and freeze for up to 3 months. To reheat, bake in the oven at 350 degrees for 10-15 minutes or until warm. If desired, cover with aluminum foil to prevent the tops from browning.

Find it online: https://www.kindlyunspoken.com/7-up-biscuits-recipe/