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.