Instructions
Preheat the oven to 450°F.
Spray the bottom of a 8×8 glass baking dish with nonstick spray.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt to remove any lumps.
Cut the cold butter into tablespoons. Place the butter into the bowl of flour. Toss to coat the pieces of butter with flour. Using a fork, break up the butter pieces until crumbly and about the size of peas. Stir to toss the crumbled butter with flour.
Place the bowl of flour and butter into the freezer for a few minutes to get the butter cold again. This is the secret to flaky biscuits.
Remove the bowl from the freezer. Pour in the 7UP and mix together to form the dough into a ball.
On a lightly floured surface, roll or pat out the dough into a 9×9 square. Using a sharp knife, cut into nine squares. Use a tic-tac-toe pattern.
Place the cut biscuits into the prepared pan with the sides touching.
Bake for 15 minutes or until golden brown.
Notes
You can double this flaky biscuits recipe easily. You can cut extra biscuits or just use a 9×13-inch pan and place the dough directly inside; no cutting required!
If your flour is lumpy, run it through a sifter or whisk it well before adding any liquids.
If you’re adding sour cream, mix the sour cream and 7UP together and add them all at once.
If you don’t want to cut the biscuits, you can bake this as one solid loaf and just cut it apart after. Just use a slightly smaller pan – 8×8 will work great.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your biscuits as the suggested baking time approaches.
