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Just one bite of these classic 7 Up Biscuits and you’ll fall in love with their bright lemony lift and irresistibly soft, flaky layers.
7 Up Biscuits are a delightful shortcut to homemade biscuits that never fail to impress. Instead of relying on buttermilk or yeast, a splash of lemon-lime soda brings lightness and a hint of sweetness, so you get golden, tender layers in minutes. I first stumbled on this easy recipe while running out of buttermilk one Sunday morning. My family—and our neighbor, bless her heart—couldn’t believe biscuits could be this fluffy without extra fuss. Over the years, I’ve fine-tuned measurements, tested flours, and swapped in whole-grain blends. These biscuits work as breakfast stars, dinner’s perfect sidekick, or a snack you’ll crave any time. Whether you’re a seasoned baker or you’ve never cracked an egg, these homemade biscuits feel downright magical.
Why You’ll Love This Recipe
- Soft, flaky layers without kneading—seriously, just stir and bake
- No buttermilk needed—7 Up does the heavy lifting
- Ready in under 30 minutes from start to finish
- Simple pantry ingredients you likely already have
- Light and fluffy every time, thanks to soda bubbles
- Versatile: serve with honey, gravy, jam, or cheese
- Perfect for busy mornings, family dinners, or potlucks
- Classic comfort meets a fun twist—kids adore them
Ingredients
• 2 cups (240g) all-purpose flour (or half white whole wheat for nuttiness)
• 1 tablespoon baking powder (make sure it’s fresh for peak rise)
• ½ teaspoon baking soda
• 1 teaspoon salt (Diamond Crystal or Morton both work)
• ¼ cup (50g) cold unsalted butter, cut into small cubes (use Kerrygold or your favorite brand)
• ¾ cup (180ml) 7 Up soda, chilled (any lemon-lime soda works in a pinch)
• 2 tablespoons cold heavy cream or whole milk (optional, for richer tops)
• Optional: 1 tablespoon sugar (for a lightly sweet version)
Tips:
- For ultra-flaky layers, keep butter and liquid well-chilled.
- If you don’t have 7 Up, Sprite or Sierra Mist are fine.
- To make buttermilk-style biscuits, replace soda with 1 cup buttermilk and omit baking soda.
Directions
- Preheat and prep.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Let your oven heat fully—this jumpstart gives biscuits their trademark lift. - Combine dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). This even mix prevents odd salty pockets. - Cut in the butter.
Add the cold butter cubes and use a pastry cutter or two forks to break it into pea-size bits. You’ll see small chunks coated in flour—those create flaky layers. - Stir in the soda.
Pour in the chilled 7 Up and gently fold until just combined. The dough will be slightly sticky—avoid overmixing to keep biscuits tender. - Pat and cut.
Turn the dough out onto a lightly floured surface, pat it into a ¾-inch thick rectangle, then fold it in half once for extra lift. Pat again, and use a 2½-inch biscuit cutter to stamp rounds. Press straight down—twisting seals the edges and hinders rise. - Arrange and brush.
Place each biscuit on your lined pan, almost touching for soft sides, or spaced for crisper edges. Brush the tops with cream or milk for a golden finish. - Bake to perfection.
Slide the tray into the oven and bake for 12–15 minutes, rotating halfway, until the tops are deep golden. You’ll smell that warm, buttery aroma—ah! - Cool and serve.
Let biscuits rest 5 minutes on the pan, then serve warm. Spread with butter, drizzle with honey, or pile on jam.
Servings & Timing
• Yield: Makes 10–12 biscuits (2½-inch rounds)
• Prep Time: 10 minutes (including chilling butter)
• Bake Time: 12–15 minutes (plus 5 minutes resting)
• Total Time: About 30 minutes from start to finish
Variations
• Cheddar-Chive: Stir ½ cup grated cheddar and 1 tablespoon chopped chives into dry mix.
• Garlic-Herb: Mix in 1 teaspoon garlic powder and 2 teaspoons mixed Italian herbs.
• Sweet Lemon: Add zest of one lemon and 1 tablespoon sugar for a citrusy breakfast treat.
• Gluten-Free: Swap a 1:1 GF flour blend and add ¼ teaspoon xanthan gum.
• Vegan-Style: Use plant-based butter and coconut milk for a dairy-free twist.
• Spicy Jalapeño: Fold in 2 tablespoons minced jalapeño and ¼ cup pepper jack cheese.
Storage & Reheating
• Fridge: Store cooled biscuits in an airtight container for 3–4 days.
• Freezer: Layer between parchment in a freezer bag; freeze up to 2 months.
• Reheat: Warm in a 350°F oven for 5–7 minutes, or microwave on low for 20–30 seconds (cover with a damp paper towel to retain moisture).
• Make-Ahead: Prepare dough, shape biscuits, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 2–3 extra minutes.
Notes
• I learned that folding the dough once isn’t a magic trick—it’s science. The layers trap heat, creating steam pockets that puff up biscuits beautifully.
• If your kitchen is warm, pop ingredients in the fridge briefly before mixing.
• For extra-tall biscuits, press dough thicker than ¾ inch and skip the fold.
• Test your baking powder’s freshness by sprinkling a bit in warm water—if it fizzes, it’s good to go.
FAQs
Q: Can I use diet lemon-lime soda instead of regular 7 Up?
A: True diet sodas tend to be less bubbly, so biscuits may not lift as high. If that’s all you’ve got, give it a try—just expect slightly denser results.
Q: Why didn’t my biscuits rise?
A: Check your baking powder’s age and skip twisting the cutter when stamping. Also, overmixing deflates those precious bubbles.
Q: Can I make these without a mixer?
A: Absolutely. A fork, pastry cutter, or even clean fingers work just fine for cutting in butter.
Q: What’s the best flour to use?
A: All-purpose is classic, but half white whole wheat adds nuttiness and fiber. Avoid bread flour—it’s too strong.
Q: Is there a dairy-free version?
A: Yes. Use your favorite plant-based butter and a non-dairy milk like oat or soy—texture will be similar.
Q: Can I freeze unbaked biscuits?
A: You sure can. Freeze shaped biscuits on a tray, then transfer to a bag. Bake from frozen with a few extra minutes on the timer.
Q: How can I make these sweeter?
A: Stir in 1–2 tablespoons sugar or swap heavy cream for buttermilk and add jam on top.
Q: Do I need to rest the dough?
A: Not really. These biscuits focus on soda’s lift rather than gluten relaxation, so you can bake as soon as you mix.
Conclusion
There’s something comforting about whipping up 7 Up Biscuits in a flash—no fuss, no fail, just pillowy layers to share with loved ones. Next time your pantry is short on buttermilk but long on smiles, give these zesty, light and fluffy homemade biscuits a go. Drop a comment below and let me know your favorite twist—happy baking!
7 Up Biscuits
Ingredients
- 2 cups all-purpose flour or half white whole wheat for nuttiness
- 1 tablespoon baking powder make sure it’s fresh for peak rise
- 1/2 teaspoon baking soda
- 1 teaspoon salt Diamond Crystal or Morton both work
- 1/4 cup cold unsalted butter cut into small cubes
- 3/4 cup 7 Up soda chilled
- 2 tablespoons cold heavy cream or whole milk optional, for richer tops
- 1 tablespoon sugar for a lightly sweet version
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Let your oven heat fully—this jumpstart gives biscuits their trademark lift.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). This even mix prevents odd salty pockets.
- Add the cold butter cubes and use a pastry cutter or two forks to break it into pea-size bits. You’ll see small chunks coated in flour—those create flaky layers.
- Pour in the chilled 7 Up and gently fold until just combined. The dough will be slightly sticky—avoid overmixing to keep biscuits tender.
- Turn the dough out onto a lightly floured surface, pat it into a ¾-inch thick rectangle, then fold it in half once for extra lift. Pat again, and use a 2½-inch biscuit cutter to stamp rounds. Press straight down—twisting seals the edges and hinders rise.
- Place each biscuit on your lined pan, almost touching for soft sides, or spaced for crisper edges. Brush the tops with cream or milk for a golden finish.
- Slide the tray into the oven and bake for 12–15 minutes, rotating halfway, until the tops are deep golden. You’ll smell that warm, buttery aroma—ah!
- Let biscuits rest 5 minutes on the pan, then serve warm. Spread with butter, drizzle with honey, or pile on jam.
