Have you tried 7-up biscuits before? So southern, I know. But in all seriousness, if you haven’t tried them, you totally should! They are very easy to make – it doesn’t get much simpler than Bisquick + 5 ingredients – and only too delicious. They have become a family favorite over the past few years and are best enjoyed fresh out of the oven with a bowl of soup; comfort food at its best.
There are already hundreds of 7-up biscuit recipes available (just google 7-up biscuits), so instead of adding another to the mix, I decided to give you a beefed (or should I say baconed?) up version. What I did was simply used my favorite 7-Up biscuit recipe and added crispy bits of bacon along with some shredded sharp cheddar cheese. Now, if you were so inclined, I can only imagine how delectable these would be with some caramelized onions – yummm. Oh! Oh! And maybe, just maybe, sandwich an egg and some cheese (maybe some spinach or arugula too) in between for a killer breakfast sandwich. Ah, the possibilities – I love possibilities.
These can be made for any occasion and meal you desire: breakfast, dinner, as a side for soup, chicken pot pie; holiday meals (hello? Thanksgiving!), you name it. Or, you could do what I contemplated doing the other day, which would be to um, just make them, ahem, as a snack… (hey, I had leftover ingredients, ok?)
Any which way, you can’t go wrong with these biscuits. I mean, can you ever go wrong with bacon?? Not to mention bacon stuffed inside a fluffy, buttery biscuit along with cheddar cheese. Come on, you can’t. You just can’t.
The Lowdown:Bacon Cheddar 7-Up Biscuits: soft, tender, buttery biscuits filled with bacon and sharp cheddar cheese are sure to be the highlight of any meal.
Bacon Cheddar 7-Up Biscuits
Bacon Cheddar 7-Up Biscuits: soft, tender, buttery biscuits filled with bacon and sharp cheddar cheese are sure to be the highlight of any meal.
Preheat oven to 375° F. and line a rimmed baking sheet with foil.
Place bacon (spacing about an inch or more apart) on baking baking sheet and bake for 13-15 minutes, or until crispy.
Remove from oven and set aside to cool, reserving 1 tsp. of the bacon grease (this is optional - see directions further down).
Take another (rimmed) baking sheet and lightly spray with cooking spray.
In a large mixing bowl, whisk together the baking mix, sugar, and baking powder.
Add sour cream and stir to combine.
Add lemon-lime soda, a little at a time, until it forms a shaggy dough - most likely you won’t use the whole can of soda.
Dice bacon and add to the dough along with the shredded cheese. Fold to combine.
Turn onto a surface sprinkled with some of the baking mix (or flour) and gently pat dough into a ½ in. thick round (see note below!). The dough will be fairly wet, so what I do is sprinkle some baking mix onto the dough before I pat it out.
Using a 3 in. round cookie/biscuit cutter (or a glass dipped in flour), cut out biscuits, placing on greased baking sheet. Place biscuits sides touching for soft biscuits, or about 1 in. apart for crispier edges.
In a small microwave safe bowl, place butter and microwave until melted. Add in the 1 tsp. reserved bacon grease, whisking with a small whisk to combine (the bacon grease is optional - you can just do plain butter if you like :).
Brush or drizzle the melted butter over the biscuit tops.
Bake for 20-25 minutes, or until firm and light golden brown.
Remove from oven and place pan on a cooling rack to cool.
These are best eaten while still warm. :)
For really thick biscuits, pat dough into a 1 in. thick round instead of 1/2 in. thick. An IMPORTANT thing to note though, is that if you do that, the recipe will yield HALF the amount of biscuits (you would get about 6 instead of 12).