7-UP Biscuits 2 Ways x 2 Ways

Glute Free, Peanut Free, and Picky Eaters … Oh My!

Not only in our family do we have anaphylactic peanut and shellfish allergy, we also have fibromyalgia related gluten intolerance. And it doesn’t stop there, no it doesn’t stop here! We have 5 children and they are PICKY eaters!

Biscuits & Gravy and Biscuits with Butter & Honey

Tonight we had breakfast for dinner, and served up Biscuit’s & Gravy BOTH with traditional all-purpose flour, and also with gluten-free flour. We also served each of those biscuits with salted butter and honey. It was a win-win for all.

Tips & Tricks

If I leave you with one tip for both versions and that is when making biscuits less is more, and by that I mean mix until barely just combined. The less you mix, touch, and knead your dough, the fluffier and lighter your biscuit will be.

Below you will find the all-purpose biscuit recipe, gluten-free biscuit recipe, sausage gravy and buttered with honey.


All-Purpose Flour 7-UP Biscuits

1/2 C salted butter, melted (in baking dish)

4 C all-purpose flour

1/2 tsp baking soda

2 T baking powder

2 tsp salt

1/4 C salted butter, COLD straight from fridge

1 C sour cream, COLD straight from fridge

1 C 7-Up

Preheat oven to 375, and melt 1 stick of butter (1/2 C) in a 9×13 dish, and set-aside for biscuit dough. Mix flour, powder, salt and soda. Cut in 1/4 C salted butter until evenly crumbled, add COLD sour cream & 7-Up, and mix til just combined. Turn out dough onto a lightly floured surface & knead it 2-3 times. Shape into a rectangle about the size of a 9×13 dish, about 1 1/2″ thick. Using a knife or dough cutter, cut into (3×4) 12 biscuits. Place them into melted butter in the baking dish. Bake 15 minutes, or til golden brown. Serve with sausage gravy or butter & honey (recipes below).

Gluten Free 7-UP Biscuits

1/4 C salted butter (in baking dish)

2 C King Arthur Gluten Free Baking Mix (measure for measure)

1 T granulated sugar

2 T baking powder

1/2 tsp salt

1/2 C salted butter, COLD straight from fridge

1/2 C 7-UP

1/2 C sour cream, COLD straight from fridge

Preheat oven to 450. Melt 1/4 cup butter (4 tablespoons) in a square 8×8 baking dish, then remove and set-aside for baking biscuit dough in. Combine flour, powder, sugar, salt until well combined. Using a knife or pastry blender, cut in 1/2 cup COLD butter, until flour is evenly crumbly. Add 1/2 cup of 7-UP and 1/2 cup of sour cream or sour cream. Mix til just barely combined, and turn out onto a lightly floured surface. Knead dough just 2-3 times, and shape into a square about the size of your 8×8 baking dish and about 2″ thick. Cut into 9 squares, and place in melted butter baking dish. Bake for 15 minutes or until golden brown. Serve warm with salted butter & honey, or gravy.

Sausage Gravy

1 lb regular Jimmy Dean sausage

1/4 C regular or gluten-free flour (we used gluten-free so that we only had to make one pan of gravy for all to eat safely)

3 C milk or dairy alternative

Cook your sausage over medium heat, stirring frequently, and covering with lid so to keep as much of the juices in the pan as possible. Stir in flour, and then add milk. Cook at medium  to medium low heat until gravy thickens. Add about a tablespoon of flour at a time to thicken, or conversely add about 1/4 cup of milk or dairy alternative at a time to thin out. The more you heat it, the more it will thicken, so once you achieve your desired thickness either keep on very low heat, or turn off for serving.

Salted Butter & Honey

Just a dollop of salted butter to a hot biscuit, drizzled with honey.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s