7Up Butter Swim Biscuits

 

You can make delicious, ultra-fluffy 7Up butter swim biscuits using just four simple ingredients. Four! No rolling pins, no biscuit cutters, no kneading — you just dump the dough straight into a pan of melted butter, score it, and bake. The biscuits soak up all that butter as they bake, so they come out golden on the outside, pillowy on the inside, and ridiculously good warm from the oven.

 

**Prep:** 10 minutes | **Bake:** 12–15 minutes at 425°F | **Makes:** 4 big biscuits

 

Ingredients

 

- 2 cups Bisquick baking mix 

- ½ cup sour cream

- ½ cup 7Up (lemon-lime soda)

- 1 stick salted butter, melted

 

Instructions

 

1. Preheat the oven to **425°F**.

2. Place the butter in a 9×9-inch baking dish and put it in the oven while it heats up, so the butter melts into a hot layer.

3. In a large bowl, gently combine the Bisquick, sour cream, 7Up, and any chosen add-ins until a soft, sticky dough forms. Don't overmix.

4. Dump the mixture directly into the pan right over the layer of hot, melted butter. Use a spatula to spread it evenly to the edges.

5. Score the dough by taking a knife and cutting it into 4 equal squares right in the pan.

6. Bake for **12–15 minutes**, until the tops are golden brown.

7. Let them cool for 5 minutes in the pan so the bottoms absorb all that butter, then serve warm.

 

Add-In Options

 

- **Sharp cheddar:** fold ½ cup shredded cheddar cheese into the mix.

- **Garlic and herb:** add 1 teaspoon garlic powder and 1 tablespoon chopped fresh chives or parsley.

 

Tips

 

- Handle the dough as little as possible — that's the secret to fluffy biscuits.

- Any lemon-lime soda works here; diet versions work too.

- These are best the day they're baked, but leftovers reheat beautifully.

 

Storage

 

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm in the oven or microwave before serving.