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

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…?
After allowing them to cool for a few minutes, I took my first bite. The immediate impression was of sweetness, but not overwhelmingly so. The Sprite had imparted a subtle lemon-lime flavor that was surprisingly pleasant, complementing the saltiness of the butter.
The sweetness was more pronounced than in a traditional biscuit, making it almost like a cross between a biscuit and a scone. It was a unique taste that was both familiar and new, and I found myself reaching for a second helping.
7. Texture Talk: Fluffy Layers or Dense Disappointment?
The texture was light and airy, with layers that peeled apart easily. The carbonation in the Sprite seemed to have done its job, creating pockets of air that resulted in a fluffy interior. This was a pleasant surprise, as I had been concerned that the dough’s initial stickiness might lead to a dense biscuit.

Compared to a traditional buttermilk biscuit, these had a softer texture and a slightly more delicate crumb. They were not as flaky, but they were certainly not dense. Overall, the texture was a win.
8. What Food Science Says About Using Soda in Dough
From a food science perspective, the use of soda in dough is an interesting experiment. The carbonation in soda provides a leavening effect, similar to the reaction between buttermilk and baking soda. This can result in a lighter, airier texture.
Additionally, the sugar in the soda can enhance browning and add flavor. However, the acidity level in soda is different from that of buttermilk, which can affect the overall chemistry of the dough. While soda can mimic some of the effects of buttermilk, it doesn’t provide the same tanginess or richness.
9. How Sprite Biscuits Stack Up Against Classic Buttermilk

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