Under the Apron Strings: Easy 7Up and Sour Cream Biscuits

I am devoted to my good ‘o fashioned southern biscuit recipe, but on occasion it is fun to think outside the box. This is a quick recipe that produces a light and fluffy biscuit. It is a great vehicle for country ham, sausage, bacon, scrambled egg or even a drizzle of honey.

The citrus flavor from the 7 Up also pairs well with blackberry or blueberry jelly or jam. When tomatoes are in season, there is nothing like the freshness of a juicy tomato on this biscuit.

4 cups Bisquick

1 cup sour cream

6 ounces 7UP

• Preheat oven to 400 degrees.

• Using a pastry blender or two forks, mix the sour cream into the biscuit mix until the mixture is crumbly.

• Add 7UP all at once. Stir quickly with a large wooden spoon.

• Turn out onto lightly floured board and quickly knead 6 to 10 times. Work enough flour into mix so as to handle the dough easily without being too sticky. Do not over mix or biscuits will be tough.

• Pat into large rectangle about 1/2 inch thick and cut into 20 equal square pieces using knife coated in flour. Alternately, the rectangle can be cut into fewer and larger biscuit squares or more and smaller biscuit squares. The dough may also be cut using a round biscuit cutter.

• Place biscuits on an un-greased baking sheet leaving a little space between each biscuit.

• Bake 8 to 10 minutes or adjust according to size until light golden.

• Biscuits can remain on the hot pan until ready to eat, or placed in a basket and covered until ready to eat. Later their little faces can also be sprinkled with water for reheating in the oven.