Prep 15 mins
Cook 10 mins
This recipe is from Master Cook CD. It states that this recipe has been handed down through different generations.
- Mix the sour cream into the biscuit mix, using a pastry blender or two table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly with a large fork.
- Turn out onto lightly floured board and quickly knead 6-8 times. Don't overmix or biscuits will be tough. Pat into a square and cut into about 18 equal pieces using a knife dipped in flour. Can also use a 2 to 3-inch biscuit cutter.
- Preheat oven to 400° and cook biscuits for about 7 minutes or until golden.
I make these whenever I make sausage gravy. A little crumbly for other uses, but when having buscuits and gravy....WOW! These are the best. My crew at work often begs me to make these for them.
I made these low carb. They are really yummy. I used Carbquick (low carb baking mix) and butter milk in place of 7up. I also added 1tsp. of baking powder. They are delicious. I put the entire mixture in a 9 x 13 pan I sprayed with butter flavored crisco and scored the mixture to resemble squares. They are fluffy and just perfect if you are low carbing it.
My family enjoyed the flavor of these. I made mine a little too big I think because I had to bake them longer than 7 minutes. Delicious!