Host The Toast HomepageHost The Toast

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Recipes
  • About
  • Press
  • Shop

French Onion Soup Drop Biscuits

March 13, 2015 by Morgan 6 Comments

Jump to Recipe

Fluffy, tangy, cheesy, oniony, and buttery.

No kneading, no cutting in butter, no folding, no mess.

French Onion Soup Drop Biscuits. No kneading, no cutting in butter, no mess. These only take 25 minutes from start to finish!| hostthetoast.com

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.

French Onion Soup Drop Biscuits. No kneading, no cutting in butter, no mess. These only take 25 minutes from start to finish!| hostthetoast.com

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.

French Onion Soup Drop Biscuits. No kneading, no cutting in butter, no mess. These only take 25 minutes from start to finish!| hostthetoast.com

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

French Onion Soup Drop Biscuits


  • Author: Morgan
  • Total Time: 25 minutes
  • Yield: 8 biscuits 1x
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 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
  • 3/4 cups shredded Gruyere cheese
  • 1/4 cup chopped chives, divided
  • 3 tablespoons butter, melted, to brush

Instructions

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Drop the biscuit batter by 1/4 cup at a time onto the lined baking sheet, 1 inch apart.
  4. Bake 16-20 minutes, until golden brown and baked through.
  5. Mix the melted butter and remaining chopped chives in a small bowl. Brush the biscuits with the butter and chives and serve immediately.
  • Prep Time: 5 mins
  • Cook Time: 20 mins

Did you make this recipe?

Tag @hostthetoast on Instagram and hashtag it #hostthetoast

 

signature

Filed Under: Appetizers, Bread, Side Dishes + Vegetables Tagged With: Biscuit, Cheesy, Drop Biscuits, Easy, French Onion, French Onion Soup, Recipe

« Mexican Turkey Burgers with Cilantro-Lime Pesto
Sofritas Tofu Burrito Bowls »

Comments

  1. Tim says

    April 29, 2015 at 6:14 pm

    Viva la France (and these onion soup drop biscuits)… Wow, just wow, and I live in “Biscuit Alley”.

    Reply
  2. plasterers bristol says

    June 8, 2015 at 4:48 am

    This sounds lovely and really tasty. Thank you for sharing this.

    Simon

    Reply
  3. Maryann says

    July 26, 2017 at 4:43 pm

    Hello Morgan,
    All of your recipes look delicious. My comment is this, could you please indicate what size pan should be used,(not just this recipe but many others too), and how many biscuits does this recipe produce, (also in many of your other recipes).
    You’re very creative, keep up the good work.

    Cheers

    Reply
  4. Stephanie says

    July 13, 2019 at 5:51 pm

    Is there really no butter in the biscuit dough? Just want to check before I make these!! Thank you.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
READ MORE »

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Host The Toast
Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Recipes
  • About
  • Press
  • Shop