I've seen this recipe floating around here and there on the currents of foodie sites. Today, finally, I decided it was time for a swim, so I dove into the recipe and made them at work since it involved so few ingredients.
Wow! It won waves of accolades from my co-workers. One said it was the best biscuit he ever had.
I love my own recipe for biscuits. But there's just something about these ... That crusty/buttery bottom and then the ultra-tender interior from the addition of sour cream. Even cold, these biscuits retain flavor.
Apparently, these have been around for decades! There are those who grew up on them, especially at church dinners. Who knew? Certainly, not me.
Be forewarned: this is a wet, sticky dough. Do not at any time attempt to knead it. Use your hands, not a rolling pin! Gently, pat, pat, pat. Gently shake off excess flour before adding to the pan with the melted butter.
You could certainly use any lemon/lime carbonated soda. Even ginger ale. (Maybe, even a sweet, flavored beer?)
I did one-half recipe and used an 8 x 8 metal pan with a two-and-one-half-inch biscuit cutter.
Maybe add some grated cheese? Fresh herbs?
Full recipe is below. It is easily halved.
- 4 cups Bisquick
- 1 cup sour cream
- 1 cup 7-Up
- 1/2 cup melted butter
Add melted butter to a 9 x 13 pan.
In a large bowl, combine sour cream with Bisquick. I use the underside of a large metal spoon to "scmear" the sour cream into the Bisquick until it forms large corse crumbs
Add the 7-Up and stir just until incorporated. Do not "beat." Loose is good.
Using a spatula or large spoon and not yours hands, scrape the mixture into a blob onto a well-floured board. Sprinkle the top with a bit more Bisquick. Dough will be wet and sticky but very light and soft. DO NOT KNEAD THE DOUGH! Instead, gently pat to bring it together to form a one-inch circle. Cut biscuits using a floured biscuit cutter. Gently dust off each biscuit before placing into pan.
Bake at 420 - 425 degrees Fahrenheit 20-25 minutes. Allow to cool 5-10 minutes before eating.