Billion Dollar Buttery Biscuits
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I still remember the first time I made these billion dollar buttery biscuits — the kitchen smelled like warm butter and nostalgia within minutes. Flaky on the outside, tender inside, and soaked in melted butter, this recipe is the sort of thing you pull out for potlucks, holiday breakfasts, or any time you want a fast, crowd-pleasing baked side. It’s simple, forgiving, and relies on pantry staples and a little soda magic to create lift and lightness.
Why you’ll love this dish
These biscuits are fast, rich in flavor, and incredibly forgiving. With just four ingredients and a 10–12 minute bake time, they’re perfect when you need a comforting bread without a lot of fuss. The melted butter in the pan gives a golden, slightly crisp bottom and keeps the crumb tender as the biscuits soak up flavor while they rest.
"Hands-down the easiest biscuits I’ve made — buttery, pillowy, and everyone asked for seconds."
Reasons to make them:
- Quick weeknight or weekend side for soups, stews, or breakfast.
- Budget-friendly: uses basic pantry items.
- Kid-friendly and great for crowds.
- No rolling yeast or long proofing—great when you don’t have time.
If you like other soda-biscuit recipes, you might also enjoy this take on 7-Up biscuits for a slightly different texture.
How this recipe comes together
Step-by-step overview before you start:
- Melt butter in a 9×13-inch pan in the oven so it’s ready to receive raw dough.
- Mix Bisquick (or similar baking mix), 7-Up, and full-fat sour cream into a sticky dough.
- Pat or roll the dough, cut rounds, and place them directly into the hot butter.
- Bake 10–12 minutes until golden brown, then allow biscuits to sit and absorb the butter.
This quick overview sets expectations: minimal hands-on time, no yeast, and a short bake.
What you’ll need
Ingredient list
- ½ cup (1 stick) salted butter
- 4½ cups Bisquick (or a similar all-purpose baking mix)
- 1 cup 7-Up (or a lemon-lime soda)
- 1 cup sour cream (do not use light — full-fat gives structure and richness)
Substitution notes:
- Unsalted butter: use it but add a pinch of fine salt (about ¼–½ tsp).
- Baking mix alternatives: if you don’t have Bisquick, use 4½ cups of your favorite self-rising baking mix. If using plain all-purpose flour, add 1 tbsp baking powder and 1 tsp salt per cup of flour as a rough conversion.
- Soda swaps: lemon-lime soda provides sweetness and lift; plain club soda gives less sweetness and a slightly different flavor.
- For dairy-free: try a vegan sour cream and vegan butter, but expect a slightly different texture and flavor.
For more biscuit-style recipes and ideas, check out this take on angel biscuits.
Directions to follow
- Preheat the oven to 425°F (220°C). Place the ½ cup (1 stick) salted butter in a 9×13-inch baking dish and put the dish in the oven while it preheats. Let the butter melt completely; remove the pan from the oven and set aside.
- In a large bowl, stir together 4½ cups Bisquick, 1 cup 7-Up, and 1 cup full-fat sour cream. Mix until combined — the dough should be sticky.
- Turn the dough onto a lightly floured work surface. If it’s too sticky to handle, sprinkle a tablespoon or two of baking mix (or flour) onto the dough until it’s manageable. Don’t overdo it or the biscuits will be dense.
- Gently roll or pat the dough into a 1-inch thick rectangle or circle. Use a round cutter, small bowl, or glass to cut out biscuit rounds. Press scraps together and re-cut; minimal handling keeps them tender.
- Place each biscuit into the pan of hot melted butter, spacing them slightly apart so edges can brown.
- Bake for 10–12 minutes, or until the tops are golden brown and the edges are set.
- Remove from the oven and let the biscuits sit in the pan for a couple of minutes so they can soak up the butter. Serve warm.
Short, active instructions make this easy to follow even on your first try.
Best ways to enjoy it
Serving suggestions
- Classic: Serve warm with honey or jam for breakfast or brunch.
- Savory: Split and fill with fried chicken, ham, or a sausage patty and gooey cheese for a biscuit sandwich.
- Side dish: Pair with pot roast, chicken stew, chili, or a hearty soup — the butter-soaked crumb is perfect for sopping up sauces.
- Brunch spread: Add scrambled eggs, smoked salmon, or fresh fruit for variety.
Presentation tip: Place biscuits in a shallow basket lined with a clean tea towel to keep them warm and to collect any melted-butter drips.
Storage and reheating tips
Keeping leftovers fresh
- Room temperature: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Reheat gently to restore texture.
- Freezing: Wrap cooled biscuits individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen.
Reheating:
- Oven: Preheat to 350°F (175°C). Place biscuits on a baking sheet, cover loosely with foil, and warm 8–10 minutes (longer if frozen).
- Microwave: Wrap a biscuit in a slightly damp paper towel and microwave 15–25 seconds to avoid drying out.
- To refresh crisp bottoms: place biscuits in a hot, buttered skillet for a minute or two.
Food safety: discard any dairy-based leftovers kept at room temperature for more than 2 hours. Always cool biscuits to room temperature before freezing.
Tricks for success
Helpful cooking tips
- Hot butter pan: Melting the butter in the baking dish before adding dough gives a gorgeous bottom and helps the biscuits brown evenly. Use an oven mitt when handling the hot pan.
- Don’t overwork: Minimal handling keeps biscuits tender. Press and cut rather than roll and re-roll excessively.
- Sticky dough fix: Sprinkle a little baking mix (not flour) to keep the texture consistent with the recipe.
- Cutter technique: Press straight down without twisting the cutter to get clean edges and better rise.
- Sour cream matters: Full-fat sour cream adds moisture and structure. Light versions have too much water and can make the dough gummy.
For more recipe tricks and similar biscuit ideas, you can explore this guide on angel biscuits variations.
Creative twists
Recipe variations
- Cheesy biscuits: Fold ½–1 cup shredded sharp cheddar into the dough before cutting.
- Herb & garlic: Mix 1–2 tsp each of chopped fresh rosemary, thyme, or chives plus ½ tsp garlic powder into the dough.
- Sweet version: Add 2 tbsp sugar and a sprinkle of cinnamon to the mix; serve with honey butter.
- Spicy: Stir in 1–2 tbsp chopped jalapeños and ½ cup pepper jack cheese for a kick.
- Whole-grain swap: Replace up to half the baking mix with whole-wheat baking mix; expect a denser biscuit.
Dietary swaps:
- Gluten-free: Use a 1:1 gluten-free baking mix that behaves like Bisquick.
- Vegan: Try vegan sour cream and plant-based butter — results will vary but can be tasty.
FAQ
Your questions answered
Q: Can I use regular club soda instead of 7-Up?
A: Yes. Club soda will give lift but less sweetness and lemon-lime flavor. If you use club soda, you might want a little extra salt or a teaspoon of sugar to balance.
Q: Why not use light sour cream?
A: Light sour cream has more water and less fat, which can produce a weaker structure and a gummy texture. Full-fat sour cream gives the rich, tender crumb this recipe relies on.
Q: Can I make these ahead of time?
A: You can mix the dough and chill it for a short period (up to a few hours) but for best results, bake right away. You can also freeze baked biscuits and reheat when needed.
Q: How do I prevent the bottoms from getting soggy?
A: Make sure the oven is fully up to temperature when you bake, and place biscuits in the hot butter so they start baking immediately. If bottoms still seem too soft, bake a minute or two longer or place the pan on a lower rack to crisp the bottom.
Conclusion
These Billion Dollar Buttery Biscuits are an easy, buttery crowd-pleaser that come together in minutes and pair beautifully with savory mains or sweet spreads. For another take on this classic, you can compare the original method at Billion Dollar Buttery Biscuits – Recipe Boy or try a similar family-favorite version at Buttery 7-Up Biscuits (Billion Dollar Biscuits).
Billion Dollar Buttery Biscuits
Ingredients
Method
- Preheat the oven to 425°F (220°C). Place the butter in a 9x13-inch baking dish and put it in the oven to melt as it preheats.
- In a large bowl, mix together the Bisquick, 7-Up, and sour cream until combined; the dough should be sticky.
- Turn the sticky dough onto a lightly floured surface. If it’s too sticky, sprinkle a little baking mix on it to make it manageable.
- Roll or pat the dough into a 1-inch thick shape and cut it out using a round cutter. Place each biscuit in the pan of hot melted butter.
- Bake the biscuits for 10–12 minutes until golden brown. Allow them to sit for a few minutes to absorb the butter before serving warm.
