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7-Up Biscuits (with a Gluten Free Version)

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Today I’m sharing one of my favorite simple recipes for 7 Up Biscuits. 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.

7 Up Biscuits from Scratch in a Cast Iron Pan @ AVirtuousWoman.org

I made two batches of these yesterday, plus a gluten free version for my daughter to eat on all week. See how light and fluffy?

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

You’ll find the printable version of this recipe below. 

  • 2 cups all purpose flour OR all purpose Gluten Free flour mix (I used King Arthur brand.)
  • 1 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:

The texture of the gluten free dough is nice and soft just like the wheat biscuits.

Here they go into that melted butter. Yum!

Twelve biscuits ready to bake!

See how beautiful and golden brown these gluten free biscuits are?

 
See the nice fluffy texture and the perfect amount of crumble? Really. These were delicious!
 

7 Up Biscuits in a Cast Iron Pan @ AVirtuousWoman.org
Yield: 12

7 Up Biscuits

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 cups all purpose flour OR all purpose Gluten Free flour mix (I used King Arthur brand.)
  • 1 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

Instructions

    1. Preheat oven to 450 degrees.
    2. Put 1/4 cup butter in iron skillet or 8 inch baking pan and melt in oven.
    3. Mix dry ingredients together.
    4. Cut in shortening until mixture is crumbly.
    5. 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.
    6. Pat out dough on a floured counter about 1/2 inch thick. Cut out biscuits.
    7. I used a 2 inch biscuit cutter and got twelve biscuits from the dough.
    8. Remove skillet from oven and place cut out biscuits in hot butter being careful not to burn yourself!
    9. Bake for 12 – 15 minutes until biscuits are a nice golden brown.

Notes

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.

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2 Comments

  1. I made the gluten free version. I added a teaspoon of yeast. These biscuits came out so nice. Very soft. Will let them ride a bit longer next time. Thank you they were so much more tasty than gluten free Bisquick.

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