Ingredient Quantity
Bisquick (plus more for dusting) 4 cups
Sour cream 1 cup
7-Up or Sprite 1 cup
Butter, melted 1/2 cup
Instructions:
Preheat Oven: Preheat your oven to 425°F (220°C).
Mix Dry & Sour Cream: In a large mixing bowl, combine the 4 cups Bisquick and 1 cup sour cream. Mix them together using a fork or a pastry blender until just combined and crumbly.
Add 7-Up: Pour in the 1 cup 7-Up or Sprite and mix just until combined. Be careful not to overmix, as this can develop the gluten too much and result in tough biscuits. The dough will be very sticky and wet, which is expected.
Flour & Shape Dough: Pour about 1/4 to 1/2 cup of Bisquick onto a clean cutting board or a generously floured surface. Carefully scrape the sticky dough onto the Bisquick-dusted surface. Gently roll the dough around into the Bisquick a couple of times to coat it, making it easier to handle. Gently pat the dough into a circle or rectangle about 1 inch thick. Avoid overworking the dough.
Cut Biscuits: Use a 2-3 inch circle cutter or the rim of a wine glass to cut out approximately 8 biscuits. Press straight down and avoid twisting the cutter, as twisting can seal the edges and prevent rising.
Prepare Pan & Bake: Add the 1/2 cup melted butter directly into a 10-inch cast-iron skillet or a 9×9-inch baking pan, ensuring the bottom is coated. Place the cut biscuits into the prepared skillet or baking pan, fitting them snugly but not overly crowded. Bake for 12-14 minutes, or until the tops are golden brown and the biscuits are puffed up.
Rest & Serve: Remove the biscuits from the oven. Let them sit in the hot, buttery pan for 5 minutes to allow them to soak up the delicious melted butter. Serve warm and enjoy!
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