7UP DRINK RECIPE RECIPES

Steps:

• Remove the roast from the refrigerator 2 or 3 hours before cooking.
• Preheat oven to 450.
• Rub butter on the cut ends of the roast.
• Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
• Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Steps:

• Preheat oven to 450 degrees.
• Cut the sour cream into your biscuit mix. "Cutting in" is simply incorporating your sour cream, butter or shortening into your dry baking mix without using a mixer. You can use a fork, knife, pastry cutter or the tools God gave you, your fingers. You just want to make sure that each portion of your {wet} ingredient gets coated with the dry mix.
• Stir in 1/2 cup 7 Up. The dough will be very soft, don't worry.
• Sprinkle additional baking mix on to your counter, about a 1/2 cup seems to work just fine.
• Knead and fold dough until coated with your baking mix. Pat dough out, (no rolling pin needed) and cut biscuits using a round biscuit/cookie cutter. Don't have one, no problem, you can certainly use a glass or empty soup can to cut out your biscuits. Where there's a will, there's a way! Improvising is fine.
• Melt butter in a 9 inch square pan. I stick my pan and butter in the oven for a few minutes. Just a few though, the butter will burn, so watch it.
• Place cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.