Fluffy, light, and airy, these 7Up Butter Swim Biscuits are made with only 4 simple, pantry staple ingredients. No rolling and no biscuit cutter needed!
ANOTHER QUICK BISCUIT RECIPE
If you enjoy any of my Butter Swim Biscuits, you’re going to love this twist on my signature biscuit recipe. I had no idea when I first shared the original Butter Swim Biscuit recipe (or Butter Dips as they were originally called) back in 2012 that it would become as popular as it has over the years. My recipe was the first one to ever be published on the internet. You can see the original post I wrote HERE. I have come a long way since then! This version is the perfect cross between those biscuits and the delicious 7Up Biscuits. I have had folks asking me for years if they could make butter dip biscuits with Bisquick so I thought I’d finally give it a go. So I took that classic 7Up biscuit recipe and made it into a butter swim (or butter dip) biscuit! You’re going to love these biscuits – no biscuit cutter or rolling out any dough, just simply an easy biscuit recipe.
FREQUENTLY ASKED QUESTIONS:
Typically this happens when you over mix the biscuit dough. Mix just enough until all blended together. Don’t overwork the biscuit dough. This biscuit recipe is really hard to mess up though.
For this particular version of the butter swim biscuits (unlike my other versions), yo could use an 8×8-inch baking dish but I would make sure it has higher sides so none of the butter spills over. Perhaps put a baking tray underneath it to be on the safe side.
Sticky is good! It means the dough is the right consistency. Just spray your clean hands with a little nonstick cooking spray and it will help you spread it out so much easier.
You can try adding all kinds of things like cheese, bacon, jalapenos, etc. These biscuits are the perfect base recipe to work off of.
Leftovers can be kept at room temperature for up to 3 days. For the best taste, consider warming them in the microwave or oven before serving, as they are most enjoyable when slightly warm. Alternatively, you can freeze them for up to 3 months to extend their shelf life.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- butter – it needs to be real butter – margarine won’t cut it here.
- Bisquick – you can use the boxed Bisquick, or you can make your own. Try this homemade recipe. I haven’t tried this yet with the Gluten Free Bisquick but if you do, please let me know how it goes!
- sour cream – I recommend sticking to full fat sour cream, it brings the most flavor to your biscuits. I have not tried substituting this with Greek Yogurt but I think it should probably work.
- 7-up – you could swap this out for the generic brand if needed. Any lemon-lime soda will work – even diet if you prefer.
HOW TO MAKE 7UP BUTTER SWIM BISCUITS
Preheat the oven to 425°F. Cut up the butter into tablespoons and place them into a 9×9 baking dish. Place it in the oven and melt the butter, 4-5 minutes, keep an eye on it so it doesn’t burn. Alternatively, you can melt the butter in the microwave. Take out the baking dish and set it aside. In a large bowl add the Bisquick, sour cream, and 7up. Stir to combine until a sticky dough is formed with no dry patches.
Spoon the dough into the dish with the butter. Use your hands and pat it down into an even layer, a little trick is to spray your hands with cooking spray so it doesn’t stick. Use a sharp knife and cut into 9 squares (this will help with cutting the biscuits after they’re done.)
Bake for 12-15 minutes until golden brown.
Let cool for about 5 minutes in the pan so the biscuits can absorb the excess butter, cut along the lines again, and serve.
CRAVING MORE RECIPES?
7Up Butter Swim Biscuits
- Preheat the oven to 425°F.
- Cut up the butter into Tablespoons and place them into a 9×9-inch baking dish. Place it in the oven and melt the butter, 4-5 minutes, keep an eye on it so it doesn’t burn. You can also just melt the butter in the microwave then pour it into the baking dish.
- Take out the baking dish and set it aside.
- In a large bowl add the Bisquick, sour cream, and 7up. Stir to combine until a sticky dough is formed with no dry patches.
- Spoon the dough into the dish with the butter. Use your hands and pat it down into an even layer, a little trick is to spray your hands with cooking spray so it doesn’t stick.
- Use a sharp knife and cut into 9 squares (this will help with cutting the biscuits later.)
- Bake for 12-15 minutes until golden brown. Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done!
- Let cool for about 5 minutes in the pan so the biscuits can absorb the excess butter, cut along the lines again, and serve.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Use this as a base recipe to work off of. You can add so many things to it: cheese, bacon, green onion, jalapeños, etc.
- Keep leftovers at room temperature for up to 3 days. I suggest microwaving or warming in the oven before serving leftovers as they are best eaten slightly warm. Freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.