Set oven to 425°F (220°C). Line a baking sheet with parchment. Or grease a cast iron skillet. This helps biscuits not stick. Takes just 2 minutes. Get excited – fluffy biscuits are coming!

In a large bowl, sift flour, baking powder, baking soda, and salt. Whisk well to combine. This makes even rise. No lumps allowed. Takes about 1 minute. Smells like bakery heaven already.

Add cold butter cubes to the flour mix. Use a fork or pastry cutter. Mash until it looks like coarse crumbs. Butter bits should be pea-sized. Keep it cold for flaky layers. Do this fast, about 3 minutes.

Add sour cream to the mix. Gently stir with a fork. Just combine, don't overmix. Sour cream adds tang and tenderness. Looks shaggy now. Perfect!

Slowly pour in cold 7 Up. Stir gently with fork until dough forms. It will fizz a bit – that's the magic! Dough stays soft and sticky. No kneading needed. Takes 2 minutes max.

Flour your counter lightly. Pat dough to 1-inch thick. Don't roll – keeps air in. Cut with biscuit cutter. Dip cutter in flour each time. Re-pat scraps gently. Makes 12 biscuits. Place close on sheet.

Bake for 12-15 minutes. Until tops are golden brown. Edges crisp up nice. Rotate sheet halfway for even bake. Oven smells amazing now. Remove and cool 5 minutes.