Crazy Biscuits

Once in a while a crazy recipe comes along that goes against the grain of everything I have been taught in the culinary world. And this one is one of those. I am not sure when it first appeared; but, it’s been a part of my table offerings for over 7 years is my best guesstimate.

I’m always looking for recipes that are requested and loved to keep for those who share meals with us. But didn’t anticipate the simplicity or love that this one would bring.

I’m sure many of you have heard of Sprite biscuits…but, just in case a few of you have missed it…or left it behind for sourdough…I thought I would share. A friend began calling these “Crazy Biscuits”. And hence, the name stuck.

It’s not what you would think. WHO uses Sprite in biscuits? And I have never used a baking mix except in my sausage rolls. And sour cream as the fat added? Seriously. But I gave it a try and those in my world just keep asking for them. In fact, if I let the word out that they were to be added to my baking today, I would know exactly who would appear on my doorstep. I have friends who would drive anytime night or day for them. Nieces and great nieces and nephews who request them. And grands who sweetly ask for them before they arrive at the door.

Over the years I have changed how I have done these.  (And I love when my genius daughter in laws tweak things and light bulb moments go on to help me improve methods.) These are so quick and easy which makes traditional biscuit making so difficult to do again. 

***For those having little ones in the kitchen who may be helping you with this recipe, it would be a great time to talk about how important it is to preheat your oven when you begin. A review of using dry measuring cups to measure dry ingredients, a liquid measuring cup to measure liquids and how butter is measured by using that paper guide on the outside wrapper. Great lesson here!

Preheat your oven to 425 degrees. Add 2 T. butter to your baking dish. It can be a cast iron skillet or a glass or metal 8 or 9” round or square one; or even a stoneware one if you prefer. Add your dish with the butter to the preheated oven until the butter melts.

My lodge cast iron skillet makes comfort food even better.

Melt an additional 2 T. butter in the microwave and set aside.

***(total aside–I just received these silicone measuring cups as a gift and I am in love!) You can find them here.

Mix together in a bowl:

2 C. Baking mix (Bisquick)

½ C. Sour cream

And then, I add and stir together:

 ½ C. Sprite

It will be more of a batter at this point. And often, I let it rest for a few minutes to let that Sprite carbonated liquid mix with the baking soda/powder in the Bisquick to activate so those biscuits rise better. I simply take a large scoop (Special note–I use my mother’s ice cream scoop for this and it makes my heart happy) –and drop them by scoopfuls into the hot buttered pan. (Again, you may add more flour or mix, knead and roll out/cut as regular method biscuits.)

Pour the additional 2 T. melted butter over the top and bake for 15-20 minutes until golden brown.

Although, no more butter is needed, a good honey butter or strawberry butter served with these is divine.  Hope you’ll enjoy this served to the guests at your table! 

P.S. Would love your genius ideas on how you have adapted your own version of these!

P.S……And after I made these…I simply texted the one who had named these the “crazy biscuits”…and sure enough he, along with his family, appeared at the door. To share those biscuits, life and some laughter amidst it all. Don’t you love sharing life with others over a great recipe? I think I may make these again today (to go with the blackberry jam I just canned) and send out a text…who knows who may appear for the next batch…?

Don’t miss those opportunities.

Be creative in keeping them in your life even amidst social distancing. It’s so very important to hearts and souls.