I’ve always considered myself a fairly good biscuit-baker. There’s nothing to compare to a hot, flaky biscuit dripping with creamy butter…or spread with thick, sweet apricot jam. I love biscuits with gravy, biscuits with eggs and cheese, biscuits topped with chicken salad. Any way you serve them, I’ll gobble them down.
In recent years, however, I haven’t been called upon to make biscuits. My husband — who loves biscuits as much or even more than I do — found a store in Appleton City (Population 1,127) that sells flats of delicious biscuits. We go through the little town each time we drive south to visit his parents, and it’s become habit for us to stop at the store and grab biscuits — if they have them. These biscuits are good, and the store sells out quickly. In good, old-fashioned, small-town manner, though, the storekeeper has told us that anytime we know we’ll be coming through, just call ahead, and he’ll set a flat aside to save for us.
Life has been busy lately, and the winter weather hasn’t been pleasant. Instead of long Saturday or Sunday drives to visit my in-laws, we’ve stayed close to home. No trips south. No stop in Appleton City. No biscuits.
About two weeks ago, I was chatting in one of the author groups I belong to, and Kit Morgan mentioned “the biscuit recipe”. If you’re on Facebook, you’ve probably seen it.
It’s referred to as the 7-Up Biscuit Recipe and was popularized by Mama’s Southern Cooking. Kit commented that every time she saw the recipe, she “liked” it and saved it, but she’d never gotten around to making the biscuits. Had anyone in the group ever tried them?
Like Kit, I, too, had “liked” the recipe each time I saw it posted. I’d saved it, and more than once I’d said, “I have to try these.”
It was early morning, I’d just made out my weekly shopping list, and I was ready to head to the store. I volunteered to try out the biscuit recipe that day. I was planning to fix another recipe I’d found on Facebook — a delicious chicken dish baked with sour cream and Swiss cheese — and a batch of these easy-to-make biscuits would be a perfect complement. I jotted down “baking mix” and “7-Up”, then off to the store I went.
Is your mouth watering yet? Here’s the recipe as found at Mama’s Southern Cooking.
4 cups Bisquick ~ 1 cup sour cream
1 cup 7-Up ~ 1/2 cup melted butter
Mix Bisquick, sour cream, and 7-Up, turn out on floured surface cut and shape biscuits. Melt butter in 13 x 8 glass pan, place in biscuits. Bake in 425 pre-heated oven for 20 minutes until golden brown.~
Note: You don’t have to have the Bisquick brand. Neither must you have the 7-Up brand. Any baking mix and any lemon-lime soda (including diet drinks) will do.
I was happy to report back to the author group that the biscuit recipe was a hit. I tasted the first one soon after taking the pan out of the oven. It was good. “Yes, give the recipe a try,” I told the others.
At that time, I had no idea just how big of a hit these biscuits would become.
At dinner that afternoon, my husband raved about the biscuits. The following morning, he finished them off at breakfast. “You’ll have to make these again,” he said. I agreed. I must not have complied soon enough to suit him, though.
Last week, he mentioned the biscuits again. I’d made it a point to add 7-Up to my shopping list — just in case. Good thing I did. He definitely wanted more biscuits. This time, I let him help as I mixed the ingredients together. He’s sure that after a few more times of making them with me, he’ll be able to do it completely on his own.
As before, he raved about how good the biscuits are. They disappeared quickly.
Yesterday, I noticed that my pastry blender was hanging up with my measuring spoons, and my rolling pin was out on the counter. Hints, perhaps? My husband said he’d been putting dishes away and wasn’t sure where those went. Yeah, right. I think he’s telling me it’s time to make more biscuits.
Before I head to the kitchen — yes, we’re having freshly-baked biscuits with Sunday dinner — let me share a few other thoughts and recipes for biscuit baking.
If you’ve read Not the Marrying Kind, the first book of my “Sunset” series of western historical romances, you’ll remember that opening scene with Kat in the kitchen trying to cook the evening meal. That scene includes this:
Muttering under her breath, Kat scrambled to her feet. She cast a cautious look over her shoulder and groaned. Earlier , she’d dropped an egg while beating up her batch of biscuits. Yep. She’d managed to fall in the exact same spot, and now she’d have a most unattractive stain in a most embarrassing place.
An egg? In biscuits? I heard that question a few times. Yes, eggs are often used in biscuits. Adding an egg will make the biscuits rise more. There are scientific reasons — and terminology — behind this, but I won’t go there.
If you’re looking for a good, old-fashioned biscuit recipe, you might enjoy this one:
2 cups self-rising flour (or regular flour with 2 teaspoons baking powder and 1 teaspoon salt)
1/4 cup lard or vegetable shortening
1 cup buttermilk (fresh or powdered, or you can use whole milk)
Flour for kneading
Melted butter for brushing on top of the biscuits
Bake in a hot oven (475 degrees) for about 10 minutes.
Don’t like using lard or shortening? You can make biscuits with oil. (Pie crusts, too. This is my secret for really flaky pie crusts.)
2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons sugar, 1/3 cup oil, and 2/3 cup milk.
To prepare, first mix together all dry ingredients. In a measuring cup, add oil and milk but DO NOT stir or mix. Pour liquid into dry ingredients. Mix lightly. Form dough into a ball. Roll out, cut, and bake in an ungreased pan at 475 degrees, approximately 10-12 minutes.
There’s much, much more that could be said about biscuits. Every old-fashioned cook has her own secrets, her special memories of making biscuits, and stories to share about family and friends.
Before I head into the kitchen, I’ll share a favorite childhood memory of biscuits and Sunday dinners. As a little girl, I loved hearing this funny song about gathering around the table…and trying to get a biscuit.
We sang this song often, and whenever I hear somebody say, “Please, pass the biscuits”, I’m a little girl again remembering family, Sunday dinners, and hot, freshly-baked biscuits.
Thank you so much for dropping by. If you like hot, home-made biscuits — and who doesn’t? — I hope you’ll try one or more of the recipes here. If you have any biscuit-baking tips you’d like to share, please do! I hope, too, that you’ll have a little laugh listening to the Gene Sullivan song. Oh, the memories it brings back!