When there’s a family dinner the one thing that rounds out the whole meal and brings all the dishes together are the biscuits. We consider them to be one of life’s simple pleasures, especially with some butter to go on top.
These French onion biscuits have the buttery, flaky texture that is the hallmark of a good biscuit, but they also have the smooth flavor of French onion. The secret to making these biscuits is the addition of chopped chives and garlic powder in the dough. But, the ingredient that adds that signature flavor is French onion dip- which brings both richness and tang to these savory biscuits.
You can use just the pre-made dip that is sold in tubs, but this simple ingredient takes these biscuits to another level.
To make these biscuits first combine the dry ingredients in a bowl and make a well in the center. Pour the French onion dip and the cream into the well and work the mixture into a loose dough.
Flour a work surface and then roll out the dough on it to about 1/2″ thickness. Cut out biscuits using a 2-inch cookie cutter and place them on a greased or lined baking sheet.
Using this size cookie cutter should result in 15 biscuits. If you can’t get 15 from the first roll out then gently combine the scraps from the first round of cutting and roll the dough out again. But, try to avoid overworking the dough as this can result in biscuits that are tough and don’t rise in the oven.
Brush the biscuits with 1 tablespoon of melted butter and then bake for 10 minutes. Then brush with butter again and bake another 2 minutes so that the biscuits come out an enticing, golden color on top.
Serve these biscuits at your next family meal, say with chicken or a roast, and you’ll find they don’t last long. Once you try these French onion biscuits you’ll see that they really are every bit as delectable as the name implies.
French Onion Biscuits
makes 15 biscuits Prep 15m Cook 12m
- 2 cups self-rising flour
- 2 1/ 2 teaspoons finely chopped chives
- 1/2 teaspoon garlic powder
- 1 cup pre-made French onion dip
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, melted
- Preheat oven to 450˚F. In a large bowl combine flour, chives, and garlic powder. Make a well in the dry ingredients and pour dip and cream into center. Blend into a coarse dough by hand.
- Flour a work surface and pour dough out. Folded and knead 6 times, using more flour as needed. Roll out dough to 1/2” thickness and use a 2-inch round cookie cutter to cut out dough.
- Once you have cut all you can from the dough, form scrap dough into a ball. Roll dough out again and continue cutting out biscuits (about 15 in this recipe).
- Place biscuits on a lined or greased cookie sheet. Brush each one with 1 tablespoon melted butter.
- Bake for 10 minutes, then take biscuits out. Brush with remaining butter and bake another 2 minutes.
Recipe adapted from Bread, Booze, Bacon.