The very first time I made these biscuits, it wasn’t about impressing anyone. I just wanted something warm and comforting on a quiet Sunday morning, something that whispered love the moment you broke it open. My son had been asking for “something fluffy with butter,” and when I pulled these golden beauties out of the oven, the look in his eyes said it all.
He took one bite and looked up with that cheeky grin, saying, “Mama, these taste like a million bucks.” That’s when I quietly renamed them Billion Dollar Buttery Biscuits—and that name stuck. Because sometimes, it’s not about the price or the ingredients. It’s about the joy they bring.
So here it is, from my family to yours a biscuit recipe that’s so rich, buttery, and tender, you’ll wonder how something this simple can be this good.
Ingredients You’ll Need (And Why They Matter)
- ½ cup (1 stick) salted butter
Please don’t use margarine here real butter is the soul of this recipe. Melted in the baking dish, it creates a crispy, golden crust on the bottom that’s simply irresistible. - 4½ cups Bisquick (or any all-purpose baking mix)
This is what makes the dough so easy and so forgiving. If you’re making your own mix, be sure it’s well-balanced with flour, baking powder, and a touch of salt. - 1 cup 7-Up (or a lemon-lime soda alternative)
Sounds strange? Trust me. The bubbles keep the biscuits airy and soft inside while giving the crust that golden lift. It’s my little secret now too. - 1 cup full-fat sour cream
No light versions here, please. The full-fat sour cream brings richness and tenderness to the dough that you just can’t fake.
Note: Always use halal-certified versions of butter and sour cream when needed. I always do.
How to Make Billion Dollar Buttery Biscuits
I always say this recipe loves you back. It’s forgiving, flexible, and comes together in under 30 minutes.
1. Preheat the oven to 425°F.
Set the stage with a nice hot oven your biscuits will thank you for that golden finish.
2. Melt the butter.
Place the butter in a 9×13-inch baking dish and pop it in the oven until fully melted. Don’t rush this—let it turn just slightly golden, but not brown.
3. Mix the dough.
In a big bowl, combine the Bisquick, sour cream, and 7-Up. Stir gently no need to overmix. It should feel soft and a bit sticky, like a good pillow.
Maria tip: If it’s too sticky, dust a little extra Bisquick over it. Don’t be afraid to use your hands to feel the dough. That’s how you know it’s just right.
4. Shape the biscuits.
Sprinkle some flour on your work surface, turn the dough out, and gently pat or roll it into a 1-inch thick round. I use a small glass or biscuit cutter to make rounds. My son sometimes helps me with this part it’s his favorite job.
5. Bake to golden glory.
Gently place each biscuit into the pool of melted butter in your pan. Let them snuggle close, but don’t overcrowd. Bake for 10–12 minutes, or until they’re golden on top and have soaked up the butter on the bottom.
6. Let them rest.
Once out of the oven, let the biscuits sit for a few minutes. That’s when the magic happens—when they soak in the butter and turn melt-in-your-mouth tender.
What Makes These Biscuits So Special?
Honestly, it’s the balance. The tang of sour cream, the lift from the soda, and the richness of real butter all work together like a song. But more than that, these biscuits have soul.
They’ve made their way into my Ramadan brunch table, our Eid mornings, and countless cozy family dinners. Sometimes I even add a sprinkle of za’atar on top before baking, just to bring a bit of my grandmother’s touch to the table.
Food is my language of love, and these biscuits? They’re my love letter.
A Few Tips from My Kitchen
- Don’t overmix the dough it’ll toughen the biscuits.
- Keep everything cold until you’re ready to bake. Cold sour cream and cold soda work best.
- You can freeze the unbaked dough circles and bake them fresh when needed.
If You Try This Recipe…
Please, please tag me if you bake these Billion Dollar Buttery Biscuits. Seeing them on your table would make my heart sing. Share your twist, whether you add herbs, cheese, or a bit of spice I’m always cheering you on from my kitchen.
FAQ
Can I use homemade baking mix instead of Bisquick?
Yes! Just blend flour, baking powder, salt, and a little shortening until crumbly. It works beautifully.
Can I make them ahead of time?
Absolutely. Prepare and cut the dough, then freeze the unbaked biscuits. Bake directly from frozen, adding a couple of minutes to the baking time.
What can I use instead of 7-Up?
Any lemon-lime soda works well. Some even use sparkling water with a squeeze of lemon and sugar.
How do I store leftovers?
Wrap them tightly and keep at room temperature for a day or two. Reheat in the oven for best results.
Can I make this dairy-free?
You can try using plant-based butter and sour cream, but I haven’t tested that version myself yet.
Billion Dollar Buttery Biscuits
Equipment
- Large mixing bowl
- 9×13-inch Baking Dish
- Oven
- Round Biscuit Cutter or Glass
- Floured Surface
Ingredients
Main Ingredients
- 0.5 cup Salted Butter 1 stick, melted in baking dish
- 4.5 cups Bisquick or all-purpose baking mix plus more for dusting
- 1 cup 7-Up or any lemon-lime soda
- 1 cup Sour Cream full-fat, not light