1tablespooncoarse sparkling sugar, raw sugar or granulated sugar
Preheat oven to 400°F.
Place the baking mix in a large bowl and gently toss the strawberries in the baking mix. Add the 7UP and sour cream to the mix and gently stir with a rubber spatula until almost combined. Using your hands gather the dough, and fold it over gently a couple times. Place the dough on a generously floured board (it will be very sticky), and pat the dough out until it is ¾ inch thick. Using a 2-inch or 3-inch biscuit cutter, cut the dough into biscuits.
Pour 3 tablespoons melted butter into a 9x9 or 9x13 pan (see note), spread the butter around.
Place the biscuits in the prepared pan, leaving a little bit of room for them to grow (they shouldn’t be touching)
Bake for 10-12 minutes, until the biscuits are puffed and light golden brown.
While the biscuits are still warm, brush with remaining 1 tablespoon of melted butter and sprinkle with sugar. Serve warm with strawberry jam.
Note: The size of your baking dish will depend on the size you cut your biscuits, and whether or not you have scraps that aren’t used. I use a 9x9 pan when baking smaller biscuits and a 9x13 when baking larger biscuits.