7 Up Drop Biscuits

7 Up Drop Biscuits 4 1/2 cups buttermilk biscuit mix i.e. Bisquick or similar 1 cup sour cream 1 cup 7 UP 1/2 cup butter melted Preheat the oven to 425°F. Pour 2/3 melted butter into the bottom of a 10-inch cast iron skillet or similar. Swirl to coat the sides or brush sides with a pastry brush. Set aside. Pour the biscuit mix into a medium size mixing bowl. Using a fork or pastry blender cut the sour cream into the biscuit mix until it resembles peas. Make a well in the center and add 7UP. Mix well into the biscuit mix until fully moistened. Usie a regular size ice cream scoop (4-oz) to divide the dough placing side by side in the buttered skillet. Brush the tops with reserved melted butter. Bake for 22-25 minutes or until golden. Serve hot with butter and jam, if desired. Notes Greek yogurt may be substituted for sour cream, if desired. To roll and cut: Turn dough out onto a lightly floured surface. (May use additional baking mix) Turn the dough a few times to coat. Use a floured rolling pin to roll to 1-inch thickness. Dip a 2 or 3-inch round biscuit cutter in flour. cut into rounds and place side by side in skillet. Brush tops with melted butter.