I mixed a can of Sprite into my biscuit dough instead of buttermilk. 20 minutes later, this is what happened

As expected, the dough was sticky and slightly difficult to handle. It was unlike any biscuit dough I’d worked with before, almost resembling a thick batter. I turned it out onto a floured surface and used my hands to pat it down gently, being careful not to overwork it.
Despite the initial stickiness, the dough began to hold its shape. I used a floured biscuit cutter to cut out rounds, noticing that they were already puffing up slightly, likely due to the carbonation in the Sprite. This gave me hope that they would rise well in the oven.
4. Into the Oven: How the Sprite Biscuits Baked Up
I preheated my oven to 425°F, a typical temperature for biscuit baking, and lined a baking sheet with parchment paper. Placing the biscuits on the sheet, I spaced them about an inch apart to allow room for expansion. Into the oven they went, and I set the timer for 12 minutes, as the recipe suggested.
I watched through the glass door as the biscuits began to rise. The tops were turning a light golden brown, and the kitchen filled with a sweet, buttery aroma. I was eager to see how they would turn out.
5. First Look Out of the Oven: Height, Color, and Crust
When the timer went off, I pulled the biscuits from the oven. They had risen beautifully, with a nice height that rivaled my usual buttermilk biscuits. The tops were a warm golden color, slightly shiny from the butter.
The crust was thin and crisp, a result of the sugar in the Sprite caramelizing during baking. They looked every bit as appetizing as traditional biscuits, if not more so. I was curious to see if the inside was as impressive as the outside.
6. The Taste Test: Sweet, Salty, and Surprisingly…?