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Sunday, July 28, 2013

7-Up Biscuits

Gluten Free and vegan biscuits are possible and delicious! If you adhere to a strict "No processed Food, No Soda" lifestyle, stop right here, read no further.This recipe has both, and that is normally my mantra too, however I wanted to convert an old southern family tradition and I am quite happy with the results. I may just have to indulge once in a while though I am thriving on  an organic, whole food, plant based, compassionate and gluten free diet. This familiar comfort food does not disappoint. I use psyllium husks as a binder, and choose to play it safe and use a muffin tin rather than bake the biscuits side by side in a large pan the way traditional biscuits are made, because I find that the centers never finish cooking otherwise.

I did not even realize that it had been years since I had a biscuit. Like many of you, being gluten free often means for me doing without a bread for a meal. I continue to treasure a faint memory of something warm, soft, and buttery on my lips; sadly that usually means something containing gluten that will make me sick, or a poor substitute hardly worth biting into. Not so with this biscuit! If you would like to serve a fluffy, flaky biscuit for brunch, then I'm sorry, this isn't it; but for gluten free baking, it is quite good, although dense and crumbly as you would expect for a gluten free product.

These are quick and easy to make, and freeze extremely well. Serve with a dollop of Earth Balance and/or your favorite jam, or another favorite way to reminisce about the good old days when you could eat biscuits, because now you can eat them again!

Bon appetite!

7-Up Biscuits, vegan and gluten free
Makes 2 dozen


2 (16 oz)boxes Bisquick gluten free baking mix

8 oz. vegan sour cream
8 oz. 7-up ( or other lemon-lime soda)
1/2 cup Earth Balance vegan spread
1/2 cup whole psyllium husks (find them in the supplement section of the store)


Preheat oven to 450 degrees. 
Place approximately a teaspoon of Earth Balance into the bottom of each cup in a muffin tin, place in the oven until melted. (about 30 seconds) 
Mix Bisquick and psyllium husks together. 
Cut in the sour cream, and stir in 7-Up.
Mix well.  Dough will be very soft and crumbly, don't worry, it works!

Pick up a clump of the mixture that is about the size of an egg, and pat it into a cake.

Place biscuits on top of melted 'butter' slowly so as not to cause the melted 'butter' to squirt up!

Bake for 12-15 minutes or until brown.

For a nice variation, fill centers of each little cake with vegan cheddar shreds, it tastes just like Red Lobster biscuits!


1 comment:

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~ Shelley