3-Ingredient Sour Cream Biscuits With 7-Up
On busy days when I still want something warm and homemade on the table fast, these 3-Ingredient Sour Cream Biscuits are what I make. They bake up tall with those flaky, tender layers that taste like you fussed—without actually fussing.
Some people call these 7-Up biscuits (or Sprite biscuits), and that little bit of lemon-lime soda is the secret that keeps them light and fluffy. I love baking them in a cast iron skillet because the bottoms get beautifully golden while the centers stay soft, but any baking dish works when you need biscuits in a hurry. I’ve been making these for years, and they’ve turned out perfectly every time!
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 20 minutes | 9 | Beginner + |
Technically, this is a 4-ingredient dish, but to make the biscuits, you only need three ingredients.
Ingredient Notes
Here’s everything you need to make these biscuits—simple ingredients with a few little notes to help them turn out perfect.
- Sour cream – full-fat is best for the most tender, flaky biscuits—light sour cream works, but they won’t be quite as rich.
- Sprite or 7-Up – any lemon-lime soda works—use it cold for the fluffiest biscuits.
- Bisquick – the original baking mix gives the most consistent results, but store-brand works too.
- Butter – melted for the top and bottom. This is what gives you those golden bottoms and buttery edges.
Note: The full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
- Preheat the oven and get your baking dish ready. A hot oven is what gives these a quick lift instead of spreading.
- Melt the butter in the baking dish in the oven, then carefully pull it out.
- Stir the Bisquik, sour cream, and 7-Up in a large bowl until it looks shaggy and a little clumpy. That’s normal, so don’t try to smooth it out yet. If it turns gluey, you’ve mixed too much, so stop as soon as there are no big dry pockets. If it’s super sticky, sprinkle in a tiny bit more Bisquick and fold once or twice.
- Place the dough onto a lightly floured surface and dust the top lightly with a pinch more flour. Pat or roll to about 1/2-inch thick, then cut with a floured biscuit cutter. Press straight down and don’t twist, or the biscuits won’t rise as tall. If the cutter sticks, dip it in flour between cuts.
- Drop the biscuits into the melted butter and bake until they’re puffed and golden. You want deep golden edges and a lightly browned top. If the tops brown too fast, loosely tent with foil for the last few minutes. For mini biscuits, check the biscuits after 15 minutes to see if they are golden brown on top.
Variations for 3-Ingredient Sour Cream Biscuits
- Add grated cheddar cheese for a cheesy twist and get a little bit more crispy texture on the top.
- I haven’t tried this exact recipe with buttermilk, but you can substitute 7-Up for buttermilk to get a more tangy flavor. It won’t have that same light, fluffy rise, as it will be more like a classic buttermilk biscuit.
Ingredient Substitutions
- You can use salted or unsalted butter in this recipe. It’s more of a flavor choice and doesn’t affect the biscuit.
- If you’re not a big fan of sour cream, you can use Greek yogurt in its place. It will end up with the same texture. You will use the same measurement amount.
Storage Instructions
- Store in an airtight container at room temperature. Be sure to let them cool off first so you don’t get condensation in the container.
- Biscuits can be frozen for up to three months.
- Reheat in the oven or microwave for warm biscuits.
Dish Pairings
This is the perfect biscuit for adding to your favorite biscuits and sausage gravy recipe. I also like to make these and dip them in some creamy beef soup or a nice hot bowl of chicken noodle soup.
More Delicious Biscuit Recipes
- If you want a classic Southern biscuit, try out these simple homemade buttermilk biscuits that taste just like Grandma’s recipe.
- If you want biscuits that cook up faster, but aren’t quite as fluffy, these 3-ingredient homemade drop biscuits are easy and quick to whip up and get in the oven.
- When you want something sweeter, try these sweet potato biscuits. They are fun to make around the holidays or in the fall.
3-Ingredient Sour Cream Biscuits With 7-Up
Ingredients
- 4 Tablespoons butter
- 2 1/2 cups of Bisquick Original
- 1/2 cup of sour cream
- 1/2 cup of Sprite or 7-Up
Instructions
- Preheat the oven to 400 degrees and add the butter to a 9 x 9-inch baking dish. Place in the oven to melt the butter.
- Add the flour, sour cream, and 7-Up to a medium-sized mixing bowl and mix well.
- Place the biscuit dough on a floured surface and cut into nine biscuits with a biscuit cutter.
- Next, place the 3-ingredient biscuits on top of the melted butter (careful, it's hot).
- Bake the biscuits for 20 minutes.
- Optional: Brush the tops of the biscuits with melted butter.
This sounds wonderful. I pinned it to use later. Thanks for sharing!
You’re welcome and hope you love it!
Thanks so much for sharing your awesome post with us at Full Plate Thursday 679. We sure enjoyed featuring your post this past week! Hope you are having a great week and come back to see us real soon!
Miz Helen
Can you use Gluten Free Bisquick ?
Hi Betty,
I am not sure. I haven’t tried it with the Gluten Free version.
Well were I went to school, the number of incidents in this recipe is 4 not 3.
Hello, could I use self rising flour instead of bisquick?
Hi Krystal, I haven’t made them with Bisquick, but you try. I think you might need to add a little butter to it though so it has a little fat in there. Let me know how it goes!
Is the flour mentioned in the 3 ingredients
biscuit recipe regular flour or is it the Bisquick? Double checking.
Hi Joanne,
It’s the Bisquick for this recipe. Hope you love it!
I Will try this recipe it looks soooo delicious and easy and tasty
Thank you! I hope you love it!