Killer 7-Up Biscuits (4 ingredients!)

These really are KILLER biscuits. 

(It's also one of the easy recipes included in my upcoming cookbook=)

With only 4 simple ingredients, they go together quickly, and only take about 15 minutes to bake.

They are light and fluffy and the crusty buttery crust makes them 'over the top'.

 

In this photo, one biscuit is right side up, and the other is upside down so you can get a glimpse of that yummy buttery crust. It's difficult to see how nicely the biscuit has absorbed the butter in the one on top, but trust me, it has plenty of butter too. 

Though I reviewed at least 4 similar recipes at blogs, I have to admit I got the idea for the name of these biscuits from sweet Tonya at 4 little Fergusons. I know this recipe is all over the internet, in different forms and fashions for making them. I made up my own measurements and the process for shaping them into biscuits.

So...this is my version and we love it. When I helped in a college kitchen this past summer, cooking for about 100 teens, this recipe was made 3 times in

2 weeks. 

Great to serve with breakfast, lunch or dinner.  Would be awesome with beef stew over them or just on the side. 

YOU.WANT.SOME!!! 

KILLER 7-UP BISCUITS

6 Tb. butter, sliced

2-1/2 c. Bisquick

(I use Heart Smart)

1/2 c. sour cream

(or Greek yogurt)

1/2 c. (diet) 7-up, room temperature

Preheat oven to 450*. As you are preheating, melt the butter in a 9" X 9" baking dish in the oven, watching closely so it simply melts, and not browns. (It could burn when baking the biscuits if overdone).

In large bowl, place Bisquick, sour cream and 7-Up.  Mix with fork until blended. 

Flour your hands. Make 9 biscuits, placing on top of butter, and patting down some, re-flouring your hands as you form each one. (It isn't necessary that the pan be totally filled.) 

Bake about 12 - 15 minutes or until top is browned.

No need to serve with butter as the crust will take care of that part for you. 

I remove one at a time from the pan when serving. 

Reheat in oven or toaster oven...if you have any left.  We even enjoy them cold.

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Simple Apple Dumplings {Family Favorite}

My dear mama made apple dumplings often when we 4 kids were growing up. Some Saturdays, she'd bake all day long - mostly pies - but would make apple dumplings too, and that's what we'd have for Sat. night dinner.

We had NO clue how spoiled we were!!

My mom's sisters and families would come for a visit from an hour away, and mom would do all the hard work of making pies from scratch, and dumplings too.  Her sisters brought pies and cakes, but mom was the 'official' pie maker in my family. 

She labored long hours making the crust from scratch, rolling out the dough, cutting the squares and wrapping them around the apple slices, sprinkled with cinnamon/sugar. 

As much as I appreciate her labors, and recipes, I think I have discovered an easier way to make dumplings!

The comment I put in my cookbook recipe notes for this dish, says I won't ever use another apple dumpling recipe after trying this one.

This is the best. So yummy with little work.

Crescent rolls are such a versatile ingredient and they add to the ease and heartbreakingly deliciousness of this dessert.

 

Since my hubby is diabetic, and I rarely make anything using the full sugar amounts, I do use Splenda, so this is a favorite because I can use diet soda as well. 

I have also used diet 7-Up instead of the Mt. Dew.

One of my sis-in-loves, Vicki, who is an awesome cook herself, says this makes the best 'sauce' of any other dumpling recipe she's tried.

Bake them in the morning and then reheat to serve if you'd like. We have always liked ours with a little milk in the bowl, but of course, they're terrific with ice cream too.

Really no need to drizzle some caramel syrup since the sauce adds great flavor.

Give 'em a try!  You won't be sorry at all.

Maybe they'll become a favorite at your house like they are at ours.

ENJOY EVERY TASTY BITE!!!

SIMPLE APPLE DUMPLINGS

8 Granny Smith, or any baking apple

(I prefer galas - use your favorite)

2 - 8 ozs pkgs. (reduced-fat) refrigerated crescent rolls

2 sticks butter

(I cut back to 1)

1-1/2 c. sugar

(I use 3/4 c. xylitol)

1 tsp. ground cinnamon

1 - 12 ozs. can Mt. Dew soda

(I use diet 7-Up or Sprite)

Preheat oven to 350. Grease 9" X 13" baking dish.  Peel and halve apples.  Separate crescent rolls; roll up apples in crescent rolls from big end to little end. Place in prepared pan. In small bowl, combine sugar and cinnamon. In saucepan, melt butter; add sugar/cinnamon mixture. Pour mixture over the apples, then pour the Mt. Dew around all the dumplings.  Bake 45 minutes to 1 hour, or until apples are tender.  Serve warm with ice cream or milk.

Tip: I cover the pan with foil after 30 minutes as the rolls tend to brown too much after that length of time in the oven.

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