Bacon Cheddar 7-Up Biscuits

Preheat oven to 375°F. and line a rimmed baking sheet with foil.

Place bacon (spacing about an inch or more apart) on baking baking sheet and bake for 13–15 minutes, or until crispy. Remove from oven and set aside to cool, reserving 1 teaspoon of the bacon grease (this is optional, see below).

Take another (rimmed) baking sheet and lightly spray with cooking spray.

In a large mixing bowl, whisk together baking mix, sugar, and baking powder. Add sour cream and stir to combine. Add lemon-lime soda, a little at a time, until it forms a shaggy dough—you likely won’t need the entire amount.

Dice bacon and add to the dough along with the shredded cheese. Fold to combine.

Turn onto a surface sprinkled with some of the baking mix (or flour) and gently pat dough into a ½ inch thick round (see note below). The dough will be fairly wet, so what I do is sprinkle some baking mix onto the dough before I pat it out.

Using a 3-inch round cookie or biscuit cutter (or a glass dipped in flour), cut out biscuits, placing on greased baking sheet. Place biscuits sides touching for soft biscuits, or about 1 inch apart for crispier edges.

In a small microwave safe bowl, place butter and microwave until melted. If desired, add reserved 1 teaspoon bacon grease, whisking with a small whisk to combine.

Brush or drizzle the melted butter over the biscuit tops. Bake for 20-25 minutes, or until firm and light golden brown. Remove from oven and place pan on a cooling rack to cool.

These are best eaten while still warm.

Note: For really thick biscuits, pat dough into a 1-inch thick round instead of 1/2-inch thick. An important thing to note though, is that if you do that, the recipe will yield helf the amount of biscuits (you would get about 6 instead of 12).