Cut up the butter into tablespoons and place them into a 9x9 baking dish. Place it in the oven and melt the butter, 4-5 minutes, keep an eye on it so it doesn’t burn.
Take out the baking dish and set it aside.
In a large bowl, add 2 cups of Bisquick, sour cream, and 7up. Stir to combine until a sticky dough is formed.
Sprinkle the remaining ¼ cup Bisquick onto a clean work surface.
Place the dough on top and sprinkle the top with some of the Bisquick. Gently knead it together and pat it out to about ¾ to 1 inch thickness.
Using a biscuit cutter (mine was 3 ¼ inch diameter), cut out biscuits. Don’t twist your biscuit cutter - just press down and pull up.
With the leftover scraps, combine it again, pat it out and cut out more biscuits until all of the dough is used.
Place the biscuits into the prepared baking dish.
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 and serve.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
I don't think these rise as high as a traditional biscuit but they are certainly fluffy.
This is a VERY sticky dough, you don’t want too much excess Bisquick or they won’t come out as light and fluffy. Keep the dough sticky but manageable.
You don’t really taste the 7up, it’s just kind of like hmm, something is a little different here but in the best way possible.
I got 5 biscuits out of this dough using a standard-sized biscuit cutter, but you could use a smaller biscuit cutter to get more or double the recipe, if desired.
You can use diet 7up (not my favorite choice though since I think it can give a funny taste) or other lemon lime sodas (except maybe Mountain Dew or Ginger Ale as those might add stronger flavors.)
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.