MOUNTAIN DEW BISCUITS
These Mountain Dew biscuits are soft, fluffy, and surprisingly easy. Made with just a few ingredients, the soda adds lightness and a hint of sweetness—perfect for breakfast or as a side with your favorite meal.
Ingredients
- 2 cups self-rising flour
- ½ cup sour cream
- ½ cup Mountain Dew
- ¼ cup melted butter for pan and topping
Instructions
Preheat the Oven:
- Preheat oven to 425°F (220°C). Pour half the melted butter into the bottom of an 8x8-inch baking dish.
Make the Dough:
- In a mixing bowl, combine self-rising flour and sour cream. Add Mountain Dew and stir just until combined. The dough will be soft and sticky.
Shape the Biscuits:
- Turn the dough onto a floured surface and gently pat it out. Cut into 9 squares or use a biscuit cutter.
Place in Pan:
- Arrange biscuits in the prepared baking dish. Drizzle the remaining melted butter over the tops.
Bake:
- Bake for 15–18 minutes, or until golden brown and cooked through.
Serve:
- Serve warm with honey, butter, or jam.
Notes
Make Ahead:
Mix the dough and refrigerate up to 4 hours before baking. Bake just before serving for best results. Custom Flavors:
Add shredded cheddar or chopped chives for a savoury twist. Serving Suggestions:
Perfect with fried chicken, sausage gravy, or a southern-style breakfast. Allergy-Friendly Options:
Use dairy-free sour cream and butter for a lactose-free version. Storage Tips:
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in oven or microwave.
Mix the dough and refrigerate up to 4 hours before baking. Bake just before serving for best results. Custom Flavors:
Add shredded cheddar or chopped chives for a savoury twist. Serving Suggestions:
Perfect with fried chicken, sausage gravy, or a southern-style breakfast. Allergy-Friendly Options:
Use dairy-free sour cream and butter for a lactose-free version. Storage Tips:
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in oven or microwave.