Savory 7up Herb Biscuits From Scratch No Bisquik Food

7-UP BISCUITS RECIPE FROM SCRATCH

Steps:

• Preheat oven to 450 degrees F.
• Melt butter and pour into 8" square or 9"x7" rectangular dish.
• In a large mixing bowl, whisk together flour, baking powder, and salt. Add shortening and cut it in with a fork or pastry cutter. The dough should resemble coarse crumbs.
• Add sour cream and stir in with wooden spoon.
• Add 7-UP and stir in. The dough will be sticky and shaggy.
• Flour flat surface (like your countertop) and place the dough onto it. Form into square or rectangle, roughly the same size as your dish. It is helpful to place the dish right next to the dough for a visual reference.
• Cut the dough into biscuits. (see note)
• Place biscuits in a dish with butter.
• Place in oven and bake for 16 to 18 minutes or until the tops of the biscuits are golden.
• Remove from oven and let cool.

EASY 7-UP® BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9x13-inch baking dish and place dish in the preheating oven until butter is melted.
• Mix baking mix, lemon-lime soda, and sour cream together in a bowl until dough holds together and is sticky. Turn dough onto a floured work surface and roll into 1-inch thick circle. Cut circles out of dough using a cookie cutter or the rim of a wine glass and place in the melted butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Remove dish from oven and let stand until biscuits have absorbed all the butter.

7-UP® BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet.
• Whisk baking mix, lemon-lime soda, sour cream, and melted butter in a bowl until batter is smooth. Drop biscuits by large spoonful onto the prepared baking sheet.
• Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving.

HERBED PAN BISCUITS

Steps:

• Heat oven to 425°F. Spray 8-inch round cake pan with cooking spray.
• In medium bowl, stir Bisquick mix, sour cream, carbonated beverage, parsley, basil and pepper with fork until soft dough forms.
• With floured hands, divide dough into 20 equal portions. Shape each into a ball. Place in pan with sides touching. Brush evenly with half of the melted butter.
• Bake 15 minutes or until golden brown. Brush evenly with remaining melted butter. Serve immediately.

HERB BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
• Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
• Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

SAVORY 7UP HERB BISCUITS FROM SCRATCH (NO BISQUIK)

Steps:

• Preheat oven to 425˚F. Line a baking sheet with parchment paper.
• In a large bowl, mix together flour, baking powder, salt, and herbs.
• Slowly mix in butter, then yogurt, then lemon-lime soda. Dough will be smooshy and sticky!
• Using a wooden spoon or a large serving spoon, drop balls of dough onto parchment-papered baking sheet. There should be enough dough for about 6 medium-sized biscuits.
• Bake in 425˚F oven for about 15 minutes, or until the tops of the biscuits begin to brown. Remove from oven and allow to cool on baking sheet for a few minutes before moving to a wire rack.

SAVORY HERB BISCUITS (SAGE AND CARAWAY) WITH GARLIC BUTTER

Steps:

• Preheat oven to 450°F.
• Lightly grease a cookie sheet with olive oil.
• In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
• Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
• Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
• Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
• Roll out dough into a circle about 1/2" thick.
• Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
• Gather up scraps of dough and re-roll and cut out remaining biscuits.
• Place on greased cookie sheet about 1/2 inch apart.
• Bake for 10-12 minutes (until golden brown).
• Mix garlic powder in butter.
• Serve biscuits hot with garlic butter.

RUSTIC GARDEN HERB BISCUITS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened., Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter.

SAVORY BISCUITS

Steps:

• Preheat oven to 400°.
• In the bowl of a food processor, combine the flour, sugar, baking powder, sage, chives, and salt.
• Add the butter and pulse on and off until the dough resembles coarse meal.
• Add the cream all at once and pulse a few times, until the dough comes together in a ball.
• Place the dough on a lightly floured surface and gently pat into a 1-inch thick round.
• With a 2- or 3-inch biscuit cutter, cut out rounds and place on an ungreased cookie sheet.
• Press scraps together and cut out additional biscuits.
• Bake until golden brown, about 20 minutes.