18
Jan
Everyone loved these biscuits. Turn out onto lightly floured board and quickly knead 6-8 times.
Today I want to share with you this simple and delicious twist on a good old fashioned every day biscuit.
7 up sour cream biscuits. DIRECTIONS Mix the sour cream into the biscuit mix using a pastry blender or two table knives until mixture is crumbly. Turn out onto lightly floured board and quickly knead 6-8 times. Dont overmix or biscuits will be tough.
Preheat oven to 400 and cook biscuits. Instructions Preheat oven to 450 degrees. In a medium sized bowl stir together 2 cups of baking mix soda and sour cream until just combined.
Sprinkle the counter top with 14 cup of baking mix and dump the dough out onto it. Sprinkle the remaining 14 cup. Instructions Preheat oven to 450F and pour melted butter into a 7x11 baking dish.
In a medium bowl stir together the Bisquick sour cream and soda until combined. Sour Cream 7-up Biscuits These are a super tender light and melt in your mouth biscuit perfect for a slather of butter wrapping around slices of salty ham or spooning over with sausage gravy or tomato gravy. The texture of these are just a bit different from old fashioned buttermilk biscuits more soft creamy with a touch of sweet.
Sprinkle some Bisquick onto the counter and pat the 7 up biscuit dough until it is about an inch thick. Cut out round biscuit shapes with a biscuit cutter or glass. Add enough dry Bisquick so that you can handle the dough without it totally sticking to your hands.
Pour melted butter into a 99 pan and then place the cut biscuits. Directions Preheat oven to 425 degrees Fahrenheit. If you would like you can place the baking dish with the butter in the oven now.
Mix the sour cream lemon-lime soda and baking mix together until it is well combined. The dough should be sticky to. INGREDIENTS 4 cups Bisquick 1 cup Sour cream 1 cup 7-Up 12 cup butter.
To make these biscuits 12 a stick of butter gets melted in a 9-inch square pan. As the biscuits cook in this melted butter the bottoms brown and crisp up and develop a wonderfully buttery. This is a good lower fat version since there is no butter or lard in it but naturally it doesnt have as much flavor.
I used low fat sour cream Also mine needed more liquid so I doubled the water but I used milk. Everyone loved these biscuits. Today I want to share with you this simple and delicious twist on a good old fashioned every day biscuit.
This sour cream biscuit is easy to make just like.