Preheat the oven to 425 degrees Fahrenheit and line a 12x16-inch baking pan with parchment paper.

Add the bisquick and butter to a large bowl then use a pastry cutter to cut and mix the butter into the bisquick until it’s fairly smooth but still lumpy.

Add the 7 Up, sour cream and sugar to the bowl then fold and stir just until it starts to come together.

Lightly flour a cutting board or countertop then turn the dough out on top and form it into a disk.

Fold the top down into the dough, then turn the dough 90 degrees and fold it in half again, repeat the turning and folding 3 more times.

Use a rolling pin to roll the dough out into a ½-inch thick disk or rectangle.

Use a biscuit cutter to cut as many biscuits out of the dough as you can then place them on the prepared pan evenly spaced.

Gently fold the remaining dough and roll it out once again then cut as many biscuits from the mix as possible (I got 8 total) and place up to 6 biscuits on the pan.

Bake for 12-15 minutes or until the tops have dried out and the bottoms are a light golden color.

Let them cool on the pan for 5 minutes before cutting them open and serving with a pat of butter if desired.