Skip to main content

7-Up Biscuits aka Popeye’s Biscuits



Woo hoo!  Praise the butter, and pass the biscuits!


If you’re a fan of Popeye’s biscuits, you’ll love these biscuits!  They’re a “copycat” for sure…






These are the lightest, fluffiest biscuits you can imagine, with the only problem being they disappear quickly.  This recipe makes 9 biscuits in a 9-inch square-baking dish.  I used an 8-inch square dish and they turned out fine after baking a minute or 2 longer.

This is a very soft, sticky dough.  Use extra Bisquick, like you normally would use flour, to manage the dough sticking on the surface. I sprinkled a little additional Bisquick right onto the countertop; you might want to sprinkle it onto waxed paper or parchment paper for easier clean up.   

Do not knead the dough; just pat it out to about 1-inch thickness.  Use a biscuit cutter, or simply cut the dough into 9 equal squares, before placing them in the pan.  You may have to squish and crowd the biscuits into the pan, but never fear ~ they’ll still turn out fine.

By the way, the recipe can be doubled; bake in a 9 x 13-inch baking dish for even more of a good thing!

These biscuits are the quickest, easiest, “butteriest”, softest biscuits to ever hit your mouth!  


Before
After



7-Up Biscuits

Ingredients:

2 cups Bisquick mix
½ cup sour cream
½ cup 7-Up soda
¼ cup butter, melted

Method:

Preheat oven to 450 degrees.
Melt butter in a 9” square baking pan.
Pour Bisquick into a large bowl.
Cut sour cream into the mix.
Add 7-Up and mix well, it will make a very soft dough.
Sprinkle additional Bisquick on the counter, or parchment or waxed paper.
Pat dough out to about a 1-inch thickness.
Cut 9 biscuits with a biscuit cutter.
Place biscuits over melted butter.
Bake for 12-minutes or until golden brown.


I’m hooked on these biscuits!


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 








Comments

  1. They look like a good recipe for Easter dinner!

    ReplyDelete
  2. I'm thinking that I need to hop in the car and head over to Popeye's--or just put Bisquik on my shopping list.

    Have a great weekend (with no snow?)!

    Best,
    Bonnie

    ReplyDelete
  3. I've been thinking about the baking powder biscuits I used to make years ago. Now this. Bookmarked and will be made tomorrow to accompany lentil soup now thawing on the kitchen counter.

    ReplyDelete
  4. How cool to use 7-up! I have never heard of this but the biscuits look awesome. Have a great weekend!

    ReplyDelete
  5. They sound very good! Anything made with Bisquick has to be yummy.

    ReplyDelete
  6. They sure do look good and buttery!

    ReplyDelete
  7. Pam,
    I have never had Popeye biscuits, but looks like I'll be making biscuits soon. These biscuits are so buttery, and yummy looking.

    Have a great weekend! Hopefully we don't get snow!

    ReplyDelete
  8. I've never had a Popeye's biscuit, but these look so good! Soft and buttery is just how I like my biscuits. :)

    ReplyDelete
  9. Give me some syrup and I'll be happy..
    Biscuits, butter and syrup sure make for a great breakfast meal..YUM

    ReplyDelete
  10. Yum, I think these biscuits will be perfect with the ham I'm serving for Easter brunch. They look delicious and the recipe couldn't be any easier. Thanks for sharing this, Pam.

    ReplyDelete
  11. Oh, wow, these look and sound wonderful! I love Popeye's biscuits.. can't wait to try this recipe! Love how simple it is!!

    ReplyDelete
  12. These look so good. I've never thought of Seven-Up in biscuits.

    ReplyDelete
  13. They look so good I can almost smell them!! Thanks for stopping by my blog and I'm so happy to find and follow you!
    Mary x

    ReplyDelete
  14. MMmmm...these look so light and fluffy! And so yummy served warm with a pat of butter :)

    ReplyDelete
  15. I have never used 7-up in biscuits! Your biscuits look so golden and delicious! I will have to keep a lookout for Bisquick mix!

    ReplyDelete
  16. Those biscuits look and sound amazing. Gotta love the ease factor too!

    ReplyDelete
  17. What an interesting biscuit. I think I would hooked on with it too.
    Happy weekend.
    Kristy

    ReplyDelete
  18. I know I've had these but don't remember how they were - guess we'll have to give them a try.

    ReplyDelete
  19. Oh these biscuits look heavenly and I am definitely going to give them a try! Thanks for the great recipe and stay warm, cher!

    ReplyDelete
  20. Interesting recipe biscuit. Must be really good..thanks for sharing.

    ReplyDelete
  21. oh dear.....I think we'll have to make these for lunch ~ lol!! They look mouth-watering delicious Pam, thanks for the recipe :)

    ReplyDelete
  22. YUUUUM! how can you not love a hot biscuit, these look awesome!

    ReplyDelete
  23. I haven't made this recipe in a long time. Thanks for reminding me! :)

    ReplyDelete
  24. I haven't had popeye's in AGES but I did so love their biscuits! Thanks for sharing!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews