French Onion Drop Biscuits
Transform your biscuit game with these irresistible French Onion Drop Biscuits, a savory twist on a classic favorite. Featuring golden caramelized onions, nutty Gruyère cheese, and a touch of fresh thyme, these biscuits are packed with bold, comforting flavors. The drop biscuit technique keeps things simple—no kneading or rolling required—while ensuring a tender, flaky texture every time. Perfectly golden and brimming with rich, cheesy goodness, they’re the ultimate pairing for a hearty bowl of soup or a standout addition to any brunch spread. Ready in under 45 minutes, these easy-to-make biscuits prove that rustic can still be gourmet!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon kosher salt
- 6 tablespoons unsalted butter (cold, cubed)
- 1 cup Gruyère cheese (grated)
- 0.75 cup whole milk
- 0.25 cup sour cream
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a small skillet, melt 4 tablespoons of butter over medium heat.
Thinly slice the yellow onion and add it to the skillet. Sprinkle with 1 teaspoon of granulated sugar and a pinch of salt. Sauté the onions for about 10-12 minutes, stirring frequently, until they are golden brown and caramelized. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon of sugar, and kosher salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
Gently stir in the grated Gruyère cheese, caramelized onions, and fresh thyme leaves.
In a measuring cup, whisk together the whole milk and sour cream until smooth. Gradually pour the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the biscuits tough.
Using a large spoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the biscuits in the preheated oven for 16-18 minutes, or until the tops are golden and the biscuits are cooked through.
Remove from the oven and allow the biscuits to cool for a few minutes on the baking sheet before serving.
Enjoy warm, ideally alongside a bowl of soup or as a savory snack on their own!
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 27.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1365 mg | 105% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
