7-Up Biscuits (with a Gluten Free Version)

Preheat oven to 450ºF.

Put butter in an iron skillet or 8-inch baking pan and melt in the oven.

Mix dry ingredients together. Cut in shortening until mixture is crumbly. Add 7-Up and sour cream. Mix together until just combined. If the dough is too dry, you can add a small amount of 7-Up to fix that. The dough should be soft and not dry, but not too sticky either.

Pat out dough on a floured counter about 1/2 inch thick. Cut out biscuits. I used a 2-inch biscuit cutter and got 12 biscuits from the dough. Remove skillet from oven and place cut-out biscuits in hot butter, being careful not to burn yourself! I usually keep a potholder over the hot handle of my skillet to prevent myself or anyone else from carelessly grabbing the handle. Ouch!

Bake for 12-15 minutes until biscuits are a nice golden brown.

About the gluten-free version:
There was very little difference in the texture or taste between the two. The only real difference was that the wheat flour biscuits rose a little higher, but perhaps some xanthan gum would help that, which I presently do not have in my cupboard. The taste and texture was incredible and my daughter was thrilled!