4 ½cupsbuttermilk biscuit mix i.e. Bisquick or similar
1 cup sour cream
Preheat the oven to 425°F. Pour ⅔ 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.
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.