I tried this recipe from a friend last night and we really liked.4 C Bisquick1 C Sour Cream1 C 7-UPStir till well mixed. Pour onto floured surface and roll out (not too thin). Cut with cookie cutter.Place in Pam-sprayed baking pan, letting them touch each other.Melt a little butter and brush on top.Bake 425 for 13-15 min till lightly brown on top.I actually halfed the recipe to try and baked in 8x8 pan, so the whole recipe would work in a 9x12 pan.

Thanks for sharing. I'm going to save this and make them. I've been using Pillsbury frozen buttermilk biscuits lately and they're very good too.

If one needs easy biscuits the 2-1 whipping cream biscuits can't be beat.2 cups SR flour1 cup whipping creamadd sugar if you're used to sweet biscuitsmix and roll out, cut biscuits and bake at 450 for approx.13 minutes

The original recipe calls for butter melted in the bottom of the pan (quite a bit of it) and it soaks up thru the rolls as they bake. Very delicious, but not very diet friendly.

doxiemom11 wrote:The original recipe calls for butter melted in the bottom of the pan (quite a bit of it) and it soaks up thru the rolls as they bake. Very delicious, but not very diet friendly.I thought it odd that the biscuits were cooked in a pan. That probably explains it.

I do remember the friend said to melt the butter in bottom of pan and put biscuits on top--that didn't sound quite right to me--so I just used Pam.doxiemom, did you make it with the butter in the bottom?

7-UP Biscuits | Good Sam Community

SWMO
Explorer
Jul 15, 2013
I guess I'll have to stick to my rule regarding food, Don't knock it if you haven't tried it. That does not apply to sushi.LOL
LindaAnn
Explorer
Jul 15, 2013
SWMO, That's tomato GRAVY! LOL....He adds cooked or canned tomatoes to a white gravy mix. I never heard of it either until we married!
SWMO
Explorer
Jul 14, 2013
LindaAnn wrote:
Hubby likes tomato gravy..

Tomato what?:?
LindaAnn
Explorer
Jul 14, 2013
Super_Dave, after pouring the dough mixture on the floured board, I did have to add a little flour on top and knead for a bit.

Your picture is great--love sausage gravy every now and then. Hubby likes tomato gravy..
Super_Dave
Explorer
Jul 13, 2013
doxiemom11 wrote:
As far as them being wet --- my recipe had you knead them in additional dry bisquik like you would bread until they were firmer.

The tapes in my head were screaming "not to over handle" as everything I've ever heard about making biscuits says that makes a brick biscuit. Maybe there is a little more freedom with the bisquick.
Super_Dave
Explorer
Jul 13, 2013
SWMO wrote:
You can't make biscuits without soft southern wheat.:B:B:B

I promise never to eat a gluten free biscuit!
SWMO
Explorer
Jul 13, 2013
You can't make biscuits without soft southern wheat.:B:B:B
doxiemom11
Explorer II
Jul 13, 2013
As far as them being wet --- my recipe had you knead them in additional dry bisquik like you would bread until they were firmer.
doxiemom11
Explorer II
Jul 13, 2013
Yes, I did make them with the butter on the bottom. The butter soaks up thru the biscuits while they are baking. They are soft like a dinner roll and very yummy. I got the recipe off a friends post on facebook.
Super_Dave
Explorer
Jul 13, 2013
Okay, made them this morning. Either I wasn't doing something right or they are just a PITA to cut and handle. As the recipe I saw stated, the dough is very wet. Linda, did you have any issues or solutions to this? The bright side is they are fantastic, light and fluffy. I ate a couple with jam and then buried some with hearty sausage gravy.

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