INGREDIENTS:
4 c. Heart Smart Bisquick
1 c. vegan sour cream (I used Tofutti)
1 c. 7-up (I used ginger ale)
1/2 c. melted vegan butter (used Earth Balance)
DIRECTIONS:
Mix Bisquick, sour cream and 7 up. Dough will be very soft – don’t worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit/cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.
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