7UP Berries 'n' Cream Biscuits
Whip up 7UP Berries ‘n’ Cream Biscuits, made with 7UP®, today. Quick, easy, and delicious.
Love eating baked goods but don’t love baking? These 7UP Berries ’n’ Cream Biscuits are the perfect solution. A simple biscuit recipe using baking mix gets an upgrade with lemon zest, 7UP, berries, and sour cream for quick but definitely delicious biscuits. While they bake, whip up a quick jam to top them, and impress your guests for breakfast, brunch, or even dessert.
- 3 cups baking mix plus 1/2 cup for dusting
- 1/4 cup butter, cubed and chilled
- 1/2 cup sour cream
- 1/2 cup 7UP®, ice cold
- 1 tbsp. lemon zest
- 1/4 cup fresh berries (blueberry, raspberry, chopped blackberries, or strawberries)
- Flour for dusting
- Melted butter for brushing
- Raw sugar for dusting (optional)
- Sweet clotted cream for serving
- Extra berries (if desired)
- 1/2 cup 7UP®
- 3 cups mixed berries, washed and dried
- 1 lemon, zested and juiced
- 1 vanilla bean, split lengthwise (optional)
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Ready In: 40-45 minutes
- Serving Size: 6 people
- Preheat oven to 350°.
- Line a baking sheet with parchment.
- Place baking mixture in bowl.
- Working quickly with hands, pastry cutter, or fork, cut in butter until the size of small peas.
- Work in sour cream, lemon zest, and berries.
- Stir in ice-cold 7UP® – mixture will be slightly wet.
- Place on floured work surface; sprinkle with baking mix if too wet.
- Gently pat or roll out to about 1-inch thick.
- Cut into squares or six circles using a 3-4-inch circle cutter.
- Place on prepared baking sheet, and bake for 20-25 minutes until golden and fluffy.
- Place 7UP® and mixed berries in a heavy-bottomed saucepan, and bring to a boil.
- Add lemon zest, lemon juice, and vanilla bean.
- Reduce heat to medium-low, and simmer until berries break down and mixture thickens.
- Remove from heat and cool completely; place into a Mason jar with a lid.
- Spoon jam on biscuit, and top with cream, fresh berries, and mint.
Tips from 7UP
Here are a few tips to ensure your biscuits turn out as perfectly moist and fluffy as you imagine them: Use the coldest butter you can, and make sure your 7UP is also refrigerated. Don’t overknead the dough. You want to keep all that air in the flour mixture. Bake them on parchment paper or a pastry liner to avoid biscuits stuck to the baking sheet.
Jam will keep for up to 2 weeks in the refrigerator.