This is such an easy recipe and so far, the closes tasting to my Grandmother’s. I saw it in my news feed on facebook and trying to trace it back to the original creator from there is near impossible, so I will just say that this is not my recipe, other than I altered it with the following:
about 1/4C whipping cream, and instead of bisquick, I used 4 cups of self rising flour, and I used 1/4C butter instead of 1/2C because it just wasn’t needed and people will always butter a hot biscuit anyway. No one complained, so here you are:
- 4C self rising flour
- 1C sour cream
- 1C 7up
- 1/4C whipping cream
- 1/4C melted butter
- Preheat oven to 425 degrees
- Mix flour, sour cream, 7up, & whipping cream. Knead and fold until mixed and forms a soft dough. (Don’t worry if it seems a little soft).
- Melt butter in a 9×13 metal pan.
- Pat or roll out the dough into a rectangle about the size of your pan and place it into the pan. Using a butter knife, score the dough into about 12 or more biscuits (See photo below to get the idea).
- Bake for 12 – 15 minutes or until golden brown.
The original recipe that I saw instructs to cut the biscuits with a small biscuit cutter, but I always have dough left over that needs to squished together and re rolled, and then cut out again. If there is one thing that holds true for ANY biscuit recipe, it’s that the LESS you handle the dough, the BETTER your biscuits will turn out. This is why I simply roll it out into the triangle and then score it about 3/4 through (after it’s in the pan).