Bisquick, sour cream, 7-up and butter! Excellent and easy to make!
- Carbohydrate 74.4431125005358 g
- Cholesterol 43.9556250483453 mg
- Fat 33.0097625182591 g
- Fiber 2.35199989318848 g
- Protein 9.55213750053098 g
- Saturated Fat 14.2098318863836 g
- Serving Size 1 1 Serving (176g)
- Sodium 1530.89000011871 mg
- Sugar 72.0911126073473 g
- Trans Fat 2.24553812644842 g
- Calories 634 calories
Step-by-step
- Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry
- Knead and fold dough until coated with your baking mix.
- Pat dough out and cut biscuits using a round biscuit / cookie cutter.
- Melt butter in bottom of cookie sheet pan or 9x13 casserole dish.
- Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,
Baking at 425 degrees Fahrenheit requires rapid oven spring to achieve proper rise before the fats melt away from the structure. Carbonated sodas contain dissolved carbon dioxide under pressure, which releases gas bubbles when introduced to baking mix leaveners and ambient heat. This chemical reaction supplements traditional baking powder by creating additional pockets of air inside the wet dough matrix.
Standard formulations containing commercial baking mixes and dairy often pose challenges for diners with specific dietary needs, but targeted swaps maintain structural integrity. Replacing regular sour cream with a plain, full-fat plant-based yogurt maintains the necessary moisture balance without altering the hydration ratio significantly. Similarly, replacing dairy butter with refined coconut oil at a one-to-one weight ratio preserves the crisp bottom crust that forms during baking.
Serve these tender biscuits alongside acidic preparations like vinegar-slaws or tomato-based braises to cut through the rich, buttery base. Unbaked portions should not be refrigerated for longer than two hours, as prolonged contact with carbonated liquids degrades the chemical leavening agents prematurely.
