7UP biscuits are soft, fluffy biscuits made with Bisquick, sour cream, and lemon-lime soda, then baked in melted butter until golden brown. This four-ingredient recipe produces tender biscuits with buttery edges and a golden crust, without making traditional biscuit dough from scratch.

7UP biscuit broken open to show its soft, fluffy interior and golden-brown crust, surrounded by freshly baked biscuits.

How to Make 7UP Biscuits

Preheat the oven. Preheat your oven to 425°F.
Mix the sour cream and soda. Add the sour cream to a bowl, then slowly pour in the 7UP or Sprite while whisking. The soda will fizz, so add it gradually and continue whisking until the mixture is evenly combined.
Make the biscuit dough. Add the Bisquick to a large mixing bowl, then pour in the sour cream and soda mixture. Stir until just combined. The dough will be very sticky.
Prepare the dough for cutting. Generously flour your work surface and hands with all-purpose flour. Transfer the sticky dough onto the floured surface, sprinkle additional flour over the top, and gently pat the dough to approximately 1 inch thick.
Cut the biscuits. Lightly wet a biscuit cutter, then dip it into flour to prevent sticking. Press the cutter straight down into the dough to form the biscuits. Gather the remaining dough, gently press it out again, and continue cutting until you’ve used as much dough as possible. You should get approximately 12–13 biscuits, depending on the size of your cutter.
Prepare the baking dish. Melt ½ cup of salted butter and pour it into a 9×9-inch baking dish. Arrange nine biscuits in the melted butter, as shown in the photographs. Reserve the remaining biscuits for a separate batch.
Bake the biscuits. Bake at 425°F for approximately 20–25 minutes, until the biscuits have risen and developed golden-brown tops.
Finish with butter. Remove the biscuits from the oven and brush the tops with an additional 1–2 tablespoons of melted salted butter before serving.

Ingredients for homemade 7UP biscuits, including biscuit mix, sour cream, lemon-lime soda, and salted butter.

Sticky 7UP biscuit dough dusted with flour and cut into rounds on a sheet of parchment paper.

Nine unbaked 7UP biscuits arranged in a white baking dish filled with melted butter.

Overhead view of nine golden-brown 7UP biscuits baked together in a square white baking dish.

Tips for the Best 7UP Biscuits

Mix the sour cream with the soda first. I tested cutting the sour cream directly into the Bisquick, but it created a clumpy mess. Whisking the sour cream and soda together before adding them to the biscuit mix worked much better and helped create a smoother dough.
Keep extra flour nearby. This biscuit dough is very sticky. I recommend keeping a bowl of all-purpose flour nearby for your hands and biscuit cutter, along with a sifter for lightly dusting the dough as needed.
7UP and Sprite both work. I tested this recipe with both sodas and got equally good results. Neither added a noticeable lemon-lime flavor to the finished biscuits.
Use salted butter. I recommend salted butter for baking and brushing the biscuits because the extra salt helps balance their flavor. The melted butter also gives the biscuits their buttery edges as they bake.

Close-up of two stacked 7UP biscuits with golden-brown tops, buttery edges, and soft, fluffy centers.

How to Store and Reheat 7UP Biscuits

Room temperature: Allow the biscuits to cool completely, then store them in an airtight container at room temperature for up to 2 days.

Refrigerating: Store leftover biscuits in an airtight container in the refrigerator for up to 4 days.

Reheating: Place the biscuits in a 350°F oven until warmed through. Individual biscuits can also be reheated in the microwave in short intervals until warm.

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7UP Biscuits

Soft, fluffy 7UP biscuits made with Bisquick, sour cream, and lemon-lime soda, then baked in melted salted butter until golden brown.

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Course: Side Dish

Cuisine: American

Keyword: 7UP Biscuits

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: biscuits

Calories: 306kcal

Equipment

9×9 baking dish or 10in cast iron skillet
biscuit cutter

Ingredients

4.5 cup Bisquick
1 cup sour cream
1 cup 7UP or Sprite
1/2 cup salted butter melted
all-purpose flour, as needed for dusting
1-2 tablespoon melted butter for brushing after baking

Instructions

Preheat the oven. Preheat the oven to 425°F.
Combine the sour cream and soda. Add the sour cream to a mixing bowl. Slowly pour in the 7UP or Sprite while whisking. The soda will fizz, so add it gradually until the mixture is evenly combined.
Make the biscuit dough. Add the Bisquick to a large mixing bowl, then pour in the sour cream mixture. Stir until just combined. The dough will be very sticky.
Prepare the dough. Generously dust your work surface and hands with all-purpose flour. Transfer the dough onto the floured surface, sprinkle additional flour over the top, and gently pat it to approximately 1 inch thick.
Cut the biscuits. Lightly wet a biscuit cutter, then dip it into flour to prevent sticking. Press straight down into the dough to cut the biscuits. Gently gather and press out the remaining dough, adding flour as needed, until you've cut as many biscuits as possible. The dough should yield approximately 12–13 biscuits.
Prepare the baking dish. Melt ½ cup of salted butter and pour it into a 9×9-inch baking dish. Arrange nine biscuits in the melted butter. Reserve the remaining cut biscuits for a separate batch.
Bake. Bake at 425°F for approximately 20–25 minutes, until the biscuits have risen and the tops are golden brown.
Finish with butter. Remove the biscuits from the oven and brush their tops with 1–2 tablespoons of additional melted salted butter before serving.

Notes

7UP or Sprite: Both sodas were tested and produced equally good biscuits without a noticeable lemon-lime flavor.
Mixing the sour cream: Whisk the sour cream and soda together before adding them to the Bisquick. Cutting the sour cream directly into the dry mix caused clumping during testing.
Sticky dough: Keep extra all-purpose flour available for dusting your hands, work surface, and biscuit cutter. A flour sifter can make dusting easier.
Salted butter: Salted butter is recommended for flavor and for brushing the biscuits after baking.
Baking dish: A 9×9-inch dish was tested with nine biscuits. The full recipe yields approximately 12–13 biscuits, so the remaining dough requires additional baking space.