7-UP BISCUITS

Several people have asked me about a recipe for 7-Up Biscuits.  I looked at several recipes online and on Pinterest and this is my recipe for these biscuits.  I made two batches.  The first batch I used Bisquick and the second batch I used self-rising flour.  Most of the recipes I found online use a baking mix in the recipe instead of flour.  Most recipes also called for 2 cups of the baking mix.  I found this was not enough and the dough was really wet.  Both recipes turned out good. I think the ones using self-rising flour were taller but the ones using a baking mix may have been a little fluffier.  The bottoms get brown because of the butter and both recipes turned out very good.  I really liked the ones with flour a little better than the baking mix and you use less flour.  You can choose which one you want to make or bake both and do your own comparison.  Let me hear from you in the comments if you try these.

7-Up Biscuits using a baking mix:

 

3 cups Bisquick or a baking mix like Jiffy

1/2 cup sour cream

1/4 cup butter or margarine or 4 tablespoons, melted (I used real butter)

1/2 cup 7-up

 

Cut the sour cream into the baking mix until mixture resembles course crumbs.  Add the 7-up and mix with a spoon.  Pour the melted butter onto your baking sheet.(You will need a baking sheet with sides or a casserole dish)  Drop biscuits or roll and cut out onto the butter.  Bake in preheated 425 degree oven for 12 to 15 minutes checking for doneness since ovens vary.  Note: I cut mine out with a biscuit cutter and brushed tops with more melted butter about two minutes before they were done. If not brown enough on top, turn on broiler for last minute or so.) Makes 10 biscuits.

7-Up Biscuits using self-rising flour:

 

2 cups self-rising flour

1/2 cup sour cream

1/4 cup butter or margarine or 4 tablespoons, melted (I used real butter)

1/2 cup 7-up

 

Same instructions as above except you use the self-rising flour. Makes 10 biscuits.

 

I love all biscuits and love experimenting and trying new biscuit recipes.  I will definitely make these again but will probably make the self-rising ones.  Just my personal choice.  Enjoy!

 

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MAMA’S CATHEAD BISCUITS

My mother never made any kind of biscuits except what we called “cathead” biscuits and she made them almost every day.  I have seen her make biscuits twice in one day because every kid in the neighborhood loved her biscuits.  We never had chips, cokes or junk food in our house back then.  We did have lots of sweet tea, fresh milk right from the cow and plenty of biscuits slathered with real butter and homemade blackberry jam.  Honey from my Daddy’s bee hives was always on the breakfast table to go along with our biscuits.  The neighborhood kids called my mother, “Parker”.  We would hear a knock at the front door and one of our little friends would be there.  The first thing they always asked was, “Does Parker have any cold biscuits and jam?”  A cold “cathead” biscuit with blackberry jam was a real treat when I was growing up.

I am sure there are lots of different ways to make these biscuits but the recipe below is the way my Mama always made hers.  I watched her many times when she got out the big, old crock and added flour, buttermilk, and lard.  She always mixed them up with her hands and pinched off the biscuits.  Mama never rolled them out and she put them in a round pan.  Somehow, her biscuits always came out uniform without using a biscuit cutter.  She greased the pan with bacon grease, too.  The biscuits were always touching in the pan to make them rise up higher instead of spreading out and being thin.  Memories of Mama in her “house dress” and apron always flood my mind whenever I make these biscuits. Oh, how I would love to have one of her cold biscuits with blackberry jam!

2 cups self-rising flour

1 to 2 tablespoons shortening at room temperature, (Mama used lard and about the size of a walnut)

1 cup buttermilk

1/2 teaspoon salt, Optional

 

Work the shortening into the flour until it’s like coarse crumbs. (I use a spoon to do this).  Add the buttermilk and stir until makes a ball in the bowl.  You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama’s biscuits.  Grease or spray pan.  Bake in preheated 400 degree oven for 15 to 20 minutes until brown on top.  This recipe only makes 8 biscuits if you make them like I do. These biscuits are wonderful with a big old piece of country ham on one. They got the name “cathead” because they are supposed to be as big as a cat’s head!   Enjoy!

 

Note:  You can also make them using all-purpose flour but you will need to add 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. You can brush melted butter on the tops once cooked or even before cooking if you like.

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SOUR CREAM BISCUITS

These sour cream biscuits are great for breakfast or just anytime.  They are light and fluffy and a good way to use up sour cream. I make these when I have sour cream in the fridge that has gone past the date on the container.

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1 stick butter or margarine, softened or 1/2 cup or 8 tablespoons

1 1/2 cups sour cream

 

Whisk together  flour, salt, baking soda, and baking powder in a large bowl.  Cut in butter until like coarse crumbs.  Add sour cream and mix with a spoon until holds together. Roll out on a floured surface and cut out with biscuit cutter.  Place on sprayed baking sheet. Bake in preheated 425 degree oven 12 to 15 minutes until golden brown on top.  Makes about 18 biscuits.  Enjoy!

 

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BUTTER DIPS

These Butter Dips are small, flaky, buttery biscuits.  They are great as an appetizer served with preserves, honey, apple butter or your favorite topping.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1/2 cup butter or margarine or 8 tablespoons, divided

 

Whisk together flour, baking powder and baking soda.  Cut 4 tablespoons of the butter into small pieces and work into the flour mixture until mixture is like coarse crumbs.  Add the buttermilk and make into a dough. Turn out onto floured surface and roll to 1/2 inch thick.  Using a 2 inch biscuit cutter you should get about 15 small round biscuits. (If you don’t have a 2 inch cutter, you can use a larger one or a glass, a jar top or anything you can find) Preheat oven to 425 degrees. I make these in an 8 inch iron skillet but you can use whatever you have. Melt the other 4 tablespoons of butter in the skillet in the oven.  Remove skillet from oven and dip the biscuits on both sides in the butter. Place in the skillet touching each other.  Bake at 425 degrees for 20 to 25 minutes until brown on top. Makes 15 biscuits. Enjoy!

 

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