Okay, so I recently discovered this recipe on Pintrest and from the look of the photo I knew I had to try it. I have made these biscuits several times now and they are sooooo yummy! Light and fluffy. Buttery with a perfect golden, crispy sweet crust. Oh my.
I made two batches of these yesterday, plus a gluten free version for my daughter to eat on all week. I don’t use Bisquick so here is my version:
7- Up Biscuits + Gluten Free Version
2 cups all purpose flour OR all purpose Gluten Free flour mix (I used King Arthur brand.)
2 tbsp. baking powder
1 tbsp white sugar
1/2 tsp salt
1/2 cup shortening (or butter or margarine) – I used Earth Balance natural shortening.
1/2 cup sour cream
1/2 cup 7-UP (or Sprite or Ginger Ale)
1/4 cup melted butter
Preheat oven to 450 degrees. Put 1/4 cup butter in iron skillet or 8 inch baking pan and melt in oven. Mix dry ingredients together. Cut in shortening until mixture is crumbly. Add 7-Up and sour cream. Mix together until just combined. If the dough is too dry you can add a small amount of 7-Up to fix that. The dough should be soft and not dry, but not too sticky either.
Pat out dough on a floured counter about 1/2 inch thick. Cut out biscuits. I used a 2 inch biscuit cutter and got twelve biscuits from the dough. Remove skillet from oven and place cut out biscuits in hot butter being careful not to burn yourself! I usually keep a pot holder over the hot handle of my skillet to prevent myself or anyone else from carelessly grabbing the handle. Ouch!
Bake for 12 – 15 minutes until biscuits are a nice golden brown.
About the Gluten Free Version:
There was very little difference in the texture or taste between the two. The only real difference was that the wheat flour biscuits rose a little higher, but perhaps some xantham gum would help that, which I presently do not have in my cupboard. The taste and texture was incredible and my daughter was thrilled! The photos above are of the wheat biscuits.
Here are photos of the gluten free biscuits: