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7 Up Biscuits: The EASY Way (No Knead)

These 7 Up Biscuits are one of the easiest and fluffiest biscuit recipes around and I made them even easier! Three ingredients, one bowl, no knead and no cut means no messy fingers.

plate of 7UP biscuits

I’m sure you’ve seen this recipe for 7 UP Biscuits all over the internet.  I’m not going to reinvent the wheel here, my recipe still uses the same simple ingredients, but I am going to share with you a way to make these WAY easier!

In fact, these 7 UP Biscuits are the only reason I keep these three ingredients on hand at all times. I occasionally use sour cream in my favorite banana bread recipe, but other than that we don’t use it much around here.  My oldest loves to drink lemon lime soda, but we don’t keep it in the house and instead save it for a treat or if we go out to dinner.

And y’all know I would never use Bisquick in my pancakes… and if you do, PLEASE stop reading this post right now and go print off my Classic Pancake recipe.  Seriously, the fluffiest homemade pancakes ever and they’re just as easy as making from a box (but a million times better).

Bisquick, sour cream, 7 UP biscuits

What’s Needed for 7 Up Biscuits? 

To make these Bisquick drop biscuits, you’ll need the following: 

  • Bisquick
  • Sour cream
  • 7 Up
  • Melted butter

Do I Have to Use 7 Up? 

No, you can also use Sprite or a similar lemon-lime soda to make this recipe. 

cookie scoop

How to Make Biscuits with Bisquick and 7 Up

  1. Combine Bisquick, 7 Up, and sour cream in a medium bowl.
  2. Melt the butter in the microwave and evenly distribute into an unlined 12-cup muffin tin.
  3. Using a large cookie scoop, scoop the biscuit dough into the muffin tin cups.
  4. Bake for 10-12 minutes.

Keep an eye on these Bisquick biscuits while baking. Mine are done closer to 10 minutes, but sometimes I rotate the pan and cook them a minute more. 

You want the peaks on the top to be just starting to turn golden brown. If you over-bake these Bisquick drop biscuits, the bottoms will burn easily.

no knead biscuits in muffin tin

Our Favorite Biscuit Toppings

We love these 7 UP Biscuits for breakfast with jelly or creamed cinnamon honey.  These would be also fantastic with Whipped Strawberry Butter or Pumpkin Apple Butter too!  

I love that I can have biscuits on the table in under 15 minutes without getting out my stand mixer or making a mess all over my counter. These 7 UP Biscuits are delicious with savory meals as well, we have them with our favorite White Chicken Chili all the time.

pile of 7 up biscuits on a white plate

Tips for Making 7 Up Biscuits with Bisquick 

The secret to making these super easy 7 UP Biscuits with Bisquick is to use a cookie scoop. That’s right, not only are these no knead biscuits, but they’re also no cut biscuits.  This saves so many steps (flouring your surface, kneading, rolling, cutting out) and makes them one bowl biscuits as well! I use my largest cookie scoop, you can find the exact one here.

It’s taken me a few tries to get the scoop ratio down to make perfect, uniform biscuits.  The trick is to use a very rounded scoop. Don’t scrape the scoop flat against the side of the bowl like you would making cookies. These drop biscuits should be about the size of a small golf ball or ping pong ball before baking.

To evenly distribute the melted butter amongst the muffin cups, use a 1 teaspoon measuring spoon — it almost works out perfectly, but you will have just a bit extra. Do your best to distribute that remaining less than 1 tsp between the 12 muffin tin cups, but don’t stress about it too much.  You want a nice puddle of butter in each spot.

biscuits with honey

More Easy Side Dish Recipes: 

plate of 7UP biscuits

7 UP Biscuits

5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 biscuits
Calories: 163kcal
Author: Emily Grace


  • 2.5 cups Bisquick Baking Mix
  • 1/2 cup sour cream
  • 1/2 cup 7 UP or Sprite
  • 1/4 cup butter


  • Preheat the oven to 450 degrees.
  • Combine first three ingredients in a medium bowl, by hand with a wooden spoon.  Do not over-mix, the dough will be sticky and soft.
  • Melt the butter in the microwave, 25-30 seconds.
  • Evenly distribute the melted butter into an unlined 12 cup muffin tin.
  • Using a large cookie scoop, rounded scoop the biscuit dough into the muffin tin cups.
  • Bake for 10-12 minutes.


These are best hot from the oven, but we do enjoy them second day as well.  Store in an airtight container.


Serving: 1biscuit | Calories: 163kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 361mg | Potassium: 54mg | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 0.7mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
Recipe Rating

Dorothy Divis

Friday 30th of July 2021

Is this using a mini muffin pan.

Emily Grace

Tuesday 31st of August 2021

Hi Dorothy, no this is a standard size pan

Isabella Grace

Wednesday 3rd of January 2018

These are my favorite!

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