Fluffy, tangy, cheesy, oniony, and buttery.
No kneading, no cutting in butter, no folding, no mess.
My love affair with drop biscuits began, predictably, with a trip to Red Lobster. After one cheddar and garlic loaded biscuit, I was hooked. After a basketful, I was dead set on making them at home. Mind you, back then I wasn’t much of a baker (read: I did not bake at all, and me embarking on such a mission was risky / a fire hazard).
I wasn’t met with disaster though, much to everyone’s surprise. I actually pulled the biscuits off– and if I could pull off drop biscuits back then, anyone could. I really do mean anyone.
Ever since then, I’ve been tweaking the recipe (and using every excuse possible to make a batch) until reaching my ultimate of all ultimate quick biscuits: French Onion Soup Drop Biscuits. If you thought Red Lobster’s were good, you ain’t seen nothin’ yet.
These biscuits are about as easy as it gets, but they pack in a lot of flavor, thanks to French onion soup mix and sour cream.
I usually try not to add soup mix to my recipes, honestly, as I feel you can most often get a better result by going the authentic route. However, these biscuits are all about cutting out any fuss and getting right down to Tastytown. And trust me, they succeed in that department. They’re French Onion Soup-flavored, filled with shredded cheese and brushed in butter, for goodness’ sake! There’s nothing to not like about them.
Unless, of course, you don’t like onions. Or cheese. Or biscuits. Or anything good in the world. Then just go ahead and back away slowly.
That just means there’ll be more biscuits or the rest of us!
Speaking of “more biscuits”, you may want to make a double batch of these. They absolutely fly off the plate every time.
- 2 cups all purpose flour
- 1 packet (1 oz) French Onion Soup mix
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 cup sour cream
- 3 tablespoons water or milk
- ¾ cups shredded Gruyere cheese
- ¼ cup chopped chives, divided
- 3 tablespoons butter, melted, to brush
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, soup mix, baking powder and sugar. Add in the sour cream, the water (or milk), the gruyere, and half of the chives. Mix until incorporated, making sure not to over-mix.
- Drop the biscuit batter by ¼ cup at a time onto the lined baking sheet, 1 inch apart.
- Bake 16-20 minutes, until golden brown and baked through.
- Mix the melted butter and remaining chopped chives in a small bowl. Brush the biscuits with the butter and chives and serve immediately.
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