Every week we’ll post a recipe that we both made. This week’s recipe was 7-Up® Biscuits. Printable recipe can be found at the bottom of this post. The original recipe (we think!) can be found over at All Recipes.
This week’s recipe came by way of Rick’s aunt Cathey, who shared it with Nance on her Facebook page. After Nance made them, I suggested that we use them as a reader-submitted recipe, since I wanted to make them too. Nance had, luckily, snapped pictures while she was making them, so she was up for using them for DCEP. See? We do and do for you!
I did a search to see if I could figure out where the recipe originated, but wasn’t able to determine that. If you know where it originally came from, let us know. In the meantime, I randomly decided to credit All Recipes with it just because I can (even though that recipe has you drop the dough onto the cookie sheet instead of making biscuits and also uses less butter. WHATEVER.)
(Yes, we’ve made biscuits before. These sound a whole lot easier!)
7-Up®, Bisquick® (the All Recipes recipe says “all-purpose biscuit baking mix”, but come on. WE ALL KNOW what they’re really saying.)(Amanda wouldn’t be caught dead even knowing what Bisquick® IS, of course.), sour cream, and a stick o’ butter.
Dump your Bisquick®, 7-Up®, and sour cream into a big bowl.
Then be all “Oh shit, I need to melt this butter.” I put my stick of butter in the 9×13 baking dish I was planning to use, and put the dish in the oven so the butter could melt while I was mixing up the biscuits. AM CLEARLY GENIUS.
I used a big spoon to mix everything up, because I didn’t want to get out the mixer (and also, I don’t think you’re supposed to use a mixer when you’re making biscuits because you’ll overmix them – YES YOU WILL, you’re dumb like that – and then you’ll have tough biscuits and everyone will be all bitchy and complainy and shouldn’t they just shut the hell up? Yes they should. Fuckers.) It took, I don’t know – 2 minutes of stirring, maybe, before the dough held together.
Sprinkle a light layer of Bisquick® onto your counter or whatever you’re using to make your biscuits on. I do have a pastry mat, but getting it out and unrolling it, and then having to clean it before putting it away is a big pain in my ass, so I opted to just use the counter. YES I cleaned it before I slapped the dough down.
Then sprinkle a light layer of Bisquick® on top of the dough – I also recommend dipping your hands IN the damn Bisquick® before kneading so dough doesn’t stick to your hands. I mean, it still WILL, but if your hands are coated with Bisquick® less dough will stick and I HATE having dough all over my hands. It’s a pet peeve of mine. Add it to the list. Knead the dough together, then flip it over and knead it again.
Pat it out evenly to your desired height. When I was done randomly patting my dough out into a square-ish shape, I got out the measuring tape and measured what I had. It was 12 inches by 12 inches, and half an inch thick.
Using your trusty biscuit cutter OR the top of a glass OR hell, just use a knife to cut them into squares, it doesn’t matter and the only one who cares is probably you. I wish I had a heart-shaped biscuit cutter like this, but I just have a set of three boring round ones.
My butter (in the 9×13″ baking dish) was plenty melted by this point, so I took the dish out of the oven and put the biscuits in it, filling the pan.
It was at this point that I thought “Oh, crap. I wonder if putting biscuits in a hot baking dish will result in biscuits with overcooked bottoms?” But whatcha gonna do? I’d already put the biscuits in there, so I was committed to seeing it through.
This is the dough I had left over after I’d filled the baking dish.
Instead of patting it out and making a bunch more biscuits, I just mushed the dough in a big round, cut it in half and slapped it on a baking dish. Then I baked it for 20 minutes and gave it George and Gracie and the chickens.
These are the biscuits, done cooking.
And here they are, arranged artfully (HA) on a plate.
The verdict? They tasted like biscuits! Fred declared them “Damn good”, and since he’s the one who grew up eating biscuits, he knows better than I do when it comes to biscuits. This is so easy to throw together that it’s surely going to be my go-to biscuit recipe. I don’t make biscuits all that often, but it’s good to know that if I should NEED to, I’ve got a simple recipe that doesn’t require much fuss.
What I’ll do differently next time: I’ll probably make them thicker (more like 1-inch) and smaller (I have a set of three biscuit cutters; I used the largest this time, next time I’ll use the middle one). But I certainly have no complaints at all, this is two thumbs up.
Thanks, Aunt Cathey!
PS: The biscuits’ bottoms were not, in fact, overcooked. They were perfect!
Have a recipe you want us to make? Check out this page (there’s also a link to that page up there under the banner) and follow the instructions to submit a recipe!
I tend to ignore most recipes that show up on my Facebook wall since sharing the recipe is how a lot of people just bookmark/save the recipe they might want to try someday. Rick’s aunt Cathey shared this recipe on her wall and mentioned that they were good. I was all up in that shit because aunt Cathey, being married to Rick’s uncle and living in Tennessee, just has to know about good biscuits. She’s also one of my favorite people because she’s the most unabashed liberal grandmother that I know. Her facebook posts are some of my favorite things to read and share so I’m happy to be able to bring one of her shares over to DCEP.
These are your ingredients. Simple, huh? Please note that I did not buy name-brand baking mix because we don’t use it for anything except breading the Ultimate Chicken Fingers that Robyn wrote about. And also note my very well-seasoned cookie sheet. The poor thing has been thru a war or two in my kitchen.
Sadie is all, “Bitch, what the fuck with laying containers of food in front of me?” and I am all, “Bitch, quit laying in the middle of the goddamn kitchen floor when I’m trying to cook!”
Somebody had to run out and get 7-Up because we don’t keep it in the house. Since then, I have used no-name pop/soda and it works just as well. Around here we call it pop. Except for the foreigner that I married. He calls it soda.
I just used a floured glass to cut them out. I didn’t roll out the dough…I just patted it down a little bit with floured hands until I got the desired height that I wanted. As you can see, I’m not exactly dainty in the kitchen.
This is one of a million pictures that Shirley (aka: mom) took because she was trying to catch me in my pajamas. I kept stepping back, but she got me a few times. They like to mock what I wear because they are jealous. The pants are actually to an old flannel pajama set that were too short (as are most) and this particular pair wore like capris. That’s also a bright green McDonald’s t-shirt advertising their smoothies (my kid works there). The only thing you should be looking at in this picture is the amount of butter laying in that pan on the right. Cut your butter down to a 1/4 cup and it’ll be just as good. Yes, this is the one time that I admit that there can be such a thing as too much butter.
My tube-top w/sweatpants wearing 72-year-old mother trying to catch me in embarrassing clothes. Irony.
This is what they looked like when it came out of the oven.
And this is where I wish I would have taken the time to mix & roll the dough a little bit more. I have always heard that you can’t handle biscuit dough too much because that’s what makes them hard. I’m so afraid of making them hard that I barely touch it…then I end up with biscuits that look like this! I’ll never be as good as Amanda! DAMN.
But they are still pretty damn good biscuits and the recipe is definitely going to go into the cookbook! Aunt Cathey picked a winner!
Edited to add: Aunt Cathey said to just add some sugar and you’ll have shortcakes for eating your strawberry shortcake desserts. LOVE HER!
- 4 c. Bisquick® (or other biscuit baking mix, AS IF)
- 1 c. sour cream
- 1 c. 7-Up® (or I suppose some other type of citrusy soda, but what do you have against 7-Up®?)
- ½ c. butter
- Heat oven to 425ºF.
- Melt butter in a microwave-safe bowl, or put it in the baking dish you're planning to use, and place it in the oven while you mix the biscuits. (Remove from the oven as soon as the butter is melted so that it doesn't brown.)
- Mix Bisquick®, sour cream and 7-Up® until just combined.
- Sprinkle Bisquick® on counter or pastry mat, and place dough on mat/cupboard. Sprinkle top of dough with more Bisquick® and coat your hands with it as well (if desired).
- Knead dough until it holds together, turn over, and knead again.
- Pat dough out to your desired thickness (1/2" - 1"), and then cut into biscuits using a biscuit cutter, the top of a glass, or a knife.
- Place biscuits in baking pan (atop the butter), close together so that they're touching.
- Bake 12 - 15 minutes, until golden.
- NOTE: This recipe can be halved; just use a 9x9 baking dish instead.