7 UP Biscuits - You Read That Right! BEST BISCUITS EVER! AND EASY!!

That, my friends, is a cast iron skillet full of the best biscuits we have ever eaten, hands down, bar none.  I have eaten lots of home made biscuits in my day and so has Dan.  We both had grandmothers who took great pride in their biscuits.  Dan's mother made biscuits just like she was taught and so have I for many, many years.  But let me tell you, there is a new biscuit on the horizon and it is EASY to make which is even better.  I would not lead you astray on this matter.  It has the same wonderful texture of those biscuits I have worked so hard to blend and is so delicious and flakey that there are no words to describe.  Have biscuits always make you a little tense?  Scared?  Never fear again, the best biscuit in town has arrived and they are a snap to make.

This biscuit will change your life as it has mine.  This will be my new biscuit of choice.  You can make these with ease and you won't have to resort to "whomp" or tube biscuits any more.  No more worry about over working the dough and making your biscuits tough.  This is the second time I have made these in the last few days and they are easy, easy, easy.  And, you will not believe the ingredients.

If you are not a Pinterest addict, you may not have seen these posted and reposted again and again.  They are called 7 Up biscuits.  That's right - 7 Up like the soda.  Being the skeptic that I am, I thought that it must be a joke of some kind, therefore they must be made immediately.  Well, the author of the blog Plain Chicken could not have been more correct.  BEST BISCUITS EVER!

Here is what you need.:

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7 UP

1/4 cup butter

Yep, that's the entire list of ingredients.  Wowza, who would have thought you could made anything so dang delicious from those three ingredients?

Here is all you have to do.  Place your Bisquick, sour cream and 7 Up in a bowl and blend with a fork.  If it's a little gooey, sprinkle in a little more Bisquick.  Lay out some wax paper on your counter top and sprinkle some Bisquick on the wax paper.  Place your dough in a mound on the wax paper, work it by folding it over a few times until smooth, and gently press it out with your hands to about an inch thick.  Use a round cutter  (I use my ever faithful Tom and Jerry glass) and cut out your biscuits.  Remove the ones you have cut out, rework the dough and cut out more biscuits.  DON'T WASTE ANY OF THIS DOUGH!

This is my ever faithful Tom and Jerry glass that I have had forever.  It is actually a Welch's jelly jar.  Anybody out there old enough to remember when you got decorative jelly jars that you could use as drinking glasses?  I used to have a lot of them, but this is the only one left that hasn't been broken and it has always been my biscuit cutter.  It is about 2.5 inches in diameter which makes biscuits just the right size!  You can use a round cookie cutter or any glass you have available that is not too big.  Remember:  the bigger the glass, the bigger the biscuit.

Next, you want to melt your 1/4 cup butter in a pan.  You can use a cake pan, but I always use a 10 inch cast iron skillet.  Put the butter in the pan and place the pan in a preheated 450 degree oven watching closely until the butter melts.  IMPORTANT:  THE PAN WILL BE HOT, USE A POT HOLDER TO REMOVE THE PAN!!!!  DON'T LET THE BUTTER BURN!!   When you remove the pan from the oven, place it on something heat proof and this is what you are going to do with your biscuits.  Take each biscuit and place it in the butter, then turn it over so the buttered side is up.  Do this to each biscuit.  ‎

You will have to squeeze them in the pan, but that's okay.  They won't be perfectly round like the kind that come in a tube, but imperfection totally works here!  They may even be a little lumpy like the ones in the picture from squeezing them in, but they taste just the same as the round ones!  As you can see, I got 10 biscuits from the recipe with not one scrap of dough wasted!

‎Bake them in the 450 degree oven for 15 minutes.  When tops are golden, remove biscuits from the oven.  REMEMBER - USE A POT HOLDER TO REMOVE THE PAN, IT IS SCREAMING HOT!

I served them right from the skillet because it kept them warm and crispy.  YUMMMMMMMM!

Dan, who is a connoisseur of all things biscuit related has declared these the best biscuits ever and I have to agree with him!  We had them with butter and sorghum and they were better than dessert!  Wow!  Here, I have spent all these years working to get everything just right, when it could have been this easy!  This makes me a very happy camper indeed.

Give this recipe a try.  You will impress guests with these!  Your family will love you for it, and you will be pleased with your new biscuit making skills.  There will be a request for these over and over and over.   Simple.  Easy.  Divine.  Enjoy!

Everyday Donna

Things to remember:

 Whole worlds have been tamed by men who ate biscuits.   Bad Blake, Crazy Heart