7up Biscuits

This biscuit recipe is my new favorite.  It's quick and easy and you probably already have everything in your fridge and pantry.  It makes really light and fluffy biscuits in mere minutes.

I would call this recipe semi-homemade cause it starts off with Bisquick.  I stumbled across this recipe on a blog called Plainchicken.com Such a cute name.  Her food looks yummy and her photography skills are much better than mine. 

So here's what you need:

Yep, that's all.  

2 cups of Bisquick mix 

1/2 cup of sour cream 

1/2 cup of 7Up.  

You will also need some butter for the bottom of your pan.

Preheat your oven to 350 degrees.

In a medium size bowl, cut the sour cream into the Bisquick using a fork.  Add in the 7Up and mix until just combined.

I use a large cutting board for the next part.  Generously sprinkle your board (or counter top etc) with some Bisquick mix.  (If you barely had two cups of Bisquick mix, like I did, just use some flour)  The mixture will be pretty sticky.  I also dusted my hands with flour.  Pat the mixture flat (I don't recommend using a rolling pin) and cut biscuits.  I didn't even bust out a cutter here - I just used a glass cause it was handy.

Melt about 1/4 cup of butter in the bottom of the pan.

Recipe says to place in a 9 x 9 inch square pan, but I didn't have one handy, so I just placed my cut biscuits into a pie pan.

If you place the biscuits close together, they will stay nice and soft on the side.  I used a pastry brush and took a little butter out of the bottom and brushed the tops.

Bake for about 15 minutes and...........

Load them up with butter, honey, jam or whatever you like in your biscuit. 

Easy, quick and yummy!

Extraordinary Buttermilk Biscuits

I've never had much luck making homemade biscuits so I usually just go with the canned kind.  The darn things are soo expensive though - and this particular night we were scraping the bottom of the pantry.  Also my friend Elizabeth had made some yummy ones and inspired me to try again.

I found this recipe on the back of the Gold Medal Flour bag.

2 1/2 cups Gold Medal Self Rising Flour*

2 teaspoons sugar

1/2 cup butter or shortening

3/4 to 1 cup buttermilk, milk or whipping cream**

Heat oven to 450 degrees.  In medium bowl, stir together flour and sugar.  Using pastry blender or fork, cut in butter until mixture is crumbly.  Stir in cream until dough leaves the side of the bowl.  (If dough is dry, stir in 1-2 tbsp additional cream)

On lightly floured surface, knead dough just until smooth.  Roll to 1/2 inch thickness.  Cut dough with floured 2 1/2 inch round cutter.  Place on an ungreased cookie sheet.  For crusty sides place 1 inch apart, for soft sides place biscuits touching each other.  I opted for the soft sides.  I also brushed the top with melted butter which the recipe did not call for.

Bake 10-12 minutes until golden brown.  Makes about 12 soft and fluffy biscuits.  My kids gobbled them up with a little bit of real butter and some honey.  Yum - Yum!

Want a sweet biscuit?

Cinnamon Sugar Biscuits:  Increase sugar to 1/2 cup, add 1/2 tsp cinnamon to flour mixture.  After baking, brush with melted butter and sprinkle with cinnamon sugar.

*I actually didn't have enough flour in the bag for this recipe.  So I used some all purpose flour - for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

**I always have heavy cream in my fridge so this is what I used.  Plus I have an aversion to buttermilk.  I don't mind eating things with buttermilk in it, as long as I don't see it being poured in there.