With the Chinese New Year (also known as Lunar New Year) coming up in a few weeks, I thought it would be fun to share my version of the classic 7 Up Biscuits recipe. I don’t know how much luck these biscuits will bring you, but they will likely bring happiness to your taste buds. May you…
Eat with joy!
Cleo Coyle has a partner in
Learn about their books
in a baking-powder biscuit recipe?
My version of this recipe tweaks the classic ingredients, but my biggest change to the common approach is saving you time and mess. I don't turn the dough out onto a board and knead it with my hands, for example, and I don't pre-cut every biscuit and lay each out in the pan. If you're also looking for the best results from the fastest method, you might like this version, too...
|Click here for |
the recipe PDF.
Cleo's 7 Up Biscuits
My version of the classic recipe
Makes 9 square biscuits using an 8 x 8 baking pan
5 Tablespoons unsalted butter (unsalted butter is fresher than salted, but you can certainly use salted butter for this recipe, simply reduce the salt by half)
2 cups Bisquick** baking mix (lightly pack it into the cup and level it off)
1/2 teaspoon Kosher salt or 1/4 teaspoon table salt (again, if using salted butter, reduce by half)
1/2 cup full fat sour cream
1/2 cup 7 Up freshly opened, not diet*
*Although Sprite or another lemon-lime soda will work for this recipe, the Chinese consider 7 Up good luck!
**Bisquick also makes a "Heart Smart" version of their regular product with zero trans fat. I have not tested this version of their product with this recipe, so I cannot tell you if it gives the same results, but I plan to try it in the near future.
When is it ready? When you pull your spoon or rubber spatula away the dough should come with it, feeling elastic like bread or pizza dough (see my photo below). If your dough does not do this, keep vigorously stirring until it does.
|Can you see the *heart* in my biscuits? |
Yes, folks, I really do cook with love!
COOL IN THE PAN for at least 5 full minutes. Why? The insides are still baking in the hot pan so this is an important step.
DE-PANNING: Because of the melted butter base, the biscuit square will slip right out. Remove it like you would a layer of cake by placing a plate over the top of the pan and flipping it. Yes, the bottom of the baked biscuit square will appear golden brown and crusty. But trust me, the inside will be amazingly light and fluffy.
CUTTING TIPS: For best results, flip the big biscuit right side up again, and you will have an easier time cutting your individual biscuits. Use a pizza cutter for the cleanest, best-looking slices. Then slather on butter, honey, or jam; dip into hot gravy; or split and fill for an amazing biscuit sandwich.
Golden and crusty on the outside.
Fluffy and light on the inside.
|Click here to download|
this recipe as a PDF.
Eat with joy
~ Cleo Coyle
New York Times bestselling author of
(Recipes, contests, videos, fun info)
* * *