Fluffy, tangy, cheesy, oniony, and buttery.
No kneading, no cutting in butter, no folding, no mess.
My obsession with drop biscuits started, predictably, after a visit to Red Lobster. One cheddar-and-garlic biscuit convinced me they were worth making at home. I wasn’t much of a baker back then—making biscuits felt risky—but the first batch turned out surprisingly well. If I could make them successfully as a beginner, anyone can.
Over time I’ve tweaked the method until I landed on my favorite quick version: French Onion Soup Drop Biscuits. They take just 25 minutes and deliver far more flavor than the fast-food original.
These biscuits are as simple as drop-style baking gets, yet they’re packed with flavor thanks to French onion soup mix and sour cream. I usually prefer homemade seasoning to packaged mixes, but here the soup mix is a shortcut that delivers consistent, delicious onion flavor without fuss. Add shredded Gruyère, brush with butter, and you’ve got irresistible biscuits.
If you don’t like onions, cheese, or biscuits, this isn’t the recipe for you. For everyone else, these are pure comfort—soft inside, slightly crisp on top, and loaded with savory notes.
They disappear fast, so consider doubling the batch if you’re feeding a crowd.
French Onion Soup Drop Biscuits
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
No reviews
- Author: Morgan
Total Time: 25 minutes
Yield: 8 biscuits 1x
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
- ¾ cup shredded Gruyère cheese
- ¼ cup chopped chives, divided
- 3 tablespoons butter, melted, to brush
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, French onion soup mix, baking powder, and sugar. Add the sour cream, water or milk, shredded Gruyère, and half of the chopped chives. Stir until just combined—avoid over-mixing.
- Drop the batter by ¼-cup scoops onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 16–20 minutes, until the biscuits are golden and cooked through.
- Combine the melted butter and remaining chives in a small bowl. Brush the warm biscuits with the butter-chive mixture and serve immediately.
- Prep Time: 5 mins
- Cook Time: 20 mins
