Caramelized Onion and Gruyere Drop Biscuits Recipe

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These caramelized onion gruyere drop biscuits are downright addicting! You can caramelize the onions thread of time and refrigerate or freeze them! Then combine the ingredients for the gruyere drop biscuits and bake them! They are sure to be a hit!

Caramelized Onion and Gruyere Drop Biscuits Recipe | Little Spice Jar (1)

Warm, cheesy, and oniony.

I’m here to tell you you should not be making these gruyere drop biscuits for Thanksgiving. And you most definitely shouldn’t make them for Christmas either. And the reason is that these biscuits are sure to go flying right off the plate, and you will undoubtedly get asked for the recipe. Please don’t say I didn’t warn you!

I made a plateful of these drop biscuits a month back, and between the two of us, they disappeared, one by one, until there were none left. And that’s when I knew I had to make sure I left you a little warning too.

Each bite is loaded with salty and nutty, cheesy goodness with a hint of sweet, balsamic caramelized onions. They’re a rip off of my cheddar bay biscuits that I have loved and adored; first at Red Lobster and then at home for the last 10 years. And though I won’t say they’ll replace the garlic and cheddar version, I love having an option to change things up, and these would be perfect served alongside mashed potatoes, turkey, and green bean casserole.

Caramelized Onion and Gruyere Drop Biscuits Recipe | Little Spice Jar (2)

What do you need to make Gruyere drop biscuits?

All-purpose flour: both bleached or unbleached flour will work for this recipe. I usually use unbleached flour.
Granulated sugar: granulated sugar adds just a hint of sweetness to the drop biscuits
Baking powder: is the leavening agent so that the drop biscuits aren’t super dense.
Seasonings: I like to add a dash of garlic powder, dried parsley, and some salt to the biscuits to give them some more flavor
Melted butter: I prefer to use melted butter when making drop biscuits as they don’t have the layers that traditional biscuits do (for which you need cold butter cut through the flour mixture.)
Milk: milk adds moisture to the biscuits. It reacts with the baking powder, which then allows the biscuits to rise.
Shredded Gruyere cheese: shredded cheese adds a delicious nutty flavor. See below for substitutes.

Caramelized Onion and Gruyere Drop Biscuits Recipe | Little Spice Jar (3)

How to make perfect caramelized onions:

Saute. Grab a large cast-iron skillet and pop it over medium heat. You want to allow the skillet to heat up before you add the onions. Add the butter and allow it to melt. Then add the onions and sauté them for 5 minutes or until they start to sweat.
Let them hang out. When the onions shrink back a little, lower the heat to low, and season them with sugar and dried thyme. Then, let them cook on the lowest setting for 20-30 minutes, stirring every 5 minutes so that nothing sticks until they caramelize and turn golden. You can also let them go slightly longer if you prefer them sweeter. And if you do, I suggest cutting back on the amount of sugar you use in the biscuits.
Season them. Once golden, add balsamic vinegar and season with salt. Taste and adjust with additional balsamic vinegar or salt as desired. Allow the onions to cool to room temperature before adding them to the biscuit mixture.

Caramelized Onion and Gruyere Drop Biscuits Recipe | Little Spice Jar (4)

How to make onions and gruyere drop biscuits:

Preheat the oven. You’ll want to line a baking sheet with parchment paper so that the biscuits do not stick to the pan. Then, melt 1 stick of butter in the microwave and allow it to cool to room temperature.
Make the biscuit batter. In a large bowl, combine the flour, sugar, baking powder, garlic powder, dried parsley, and kosher salt. Add the melted butter and the milk to the mixture and stir to combine. Then, add the caramelized onion and cheese and fold the biscuit batter until it’s combined.
Bake the biscuits. Drop 2 tablespoons worth of biscuit dough on the baking sheet and bake until golden brown. Melt the remaining butter, add in another pinch of dried parsley and brush the warm biscuits with the butter. Serve them warm. They’re so delicious!

Caramelized Onion and Gruyere Drop Biscuits Recipe | Little Spice Jar (5)

FAQs about gruyere drop biscuits:

Do you have a suggestion for something other than gruyere, something more economical? Yes, you can replace the gruyere with freshly shredded white cheddar cheese. Still delicious!
Can I use a combination of cheeses? Yes, you can use a mix of cheeses. I tried shredded asiago, fontina, white cheddar, and a gruyere mix which turned out equally well!
Can you caramelize the onions in advance? Yes, you can caramelize the onions and once cooled, you can refrigerate them for up to 2 days or pop them in the freezer. If you freeze them, defrost the onions in the refrigerator overnight and if there is excess moisture, dry the onions on a paper towel before adding to the biscuit batter.

If you like this recipe, you might also like:

Cheddar Bay Biscuits
Southern Buttermilk Biscuits
One Hour Garlic Herb Dinner Rolls
Soft and Fluffy One Hour Dinner Rolls
Hawaiian Sweet Rolls

And if you’re looking for sides, for Thanksgiving, look here 🙂

Yield: 16-18 biscuits

Caramelized Onion and Gruyere Drop Biscuits

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

These caramelized onion gruyere drop biscuits are downright addicting! You can caramelized the onions thread of time and refrigerate or freeze them! Then just combine the ingredients for the gruyere drop biscuits and bake them! They are sure to be a hit!

Ingredients

Caramelized Onions:

1 tablespoon butter
1 large onion, quartered then thinly sliced (such as yellow or white)
1 teaspoon EACH: sugar AND balsamic vinegar
⅛ teaspoon dried thyme

Biscuits:

2 cups all-purpose flour
1 tablespoon EACH: granulated sugar AND baking powder
½ teaspoon EACH: garlic powder, dried parsley, AND kosher salt
1 ¼ stick (10 tablespoons) salted butter, divided
¾ - 1 cup whole milk
1 ½ cups shredded Gruyere (or white cheddar)

Instructions

ONIONS: In a large cast-iron skillet over medium heat, and the butter and let it melt. Add the onions and sauté them for 5 minutes or until they start to sweat and shrink a little. Lower the heat to low and season with sugar and dried thyme and continue to cook for 20-30 minutes or until the onions start to turn golden and caramelized. Make sure to stir the mixture every 5 minutes. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, and season with ¼ teaspoon salt. Allow the onions to soak up the vinegar then remove from heat. Let onions cool to room temperature. At this point, you can refrigerate the onions (for later) or complete the biscuits.
BISCUIT BATTER: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper or a silicone mat; set aside. Place 1 stick of butter in a small microwave-safe bowl. Microwave the butter until it is completely melted, about 45 seconds, set aside. In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, dried parsley, and kosher salt. Add the melted butter and ¾ cup of milk into the dry ingredients and using a rubber spatula, fold to combine the ingredients. Add the caramelized onions and cheese and fold into the biscuit dough until combined. If the dough is dry, add one tablespoon of milk (up to 4 times) until the dough just comes together. You don’t want it to wet-looking! I needed 2 tablespoons.
BAKE: Drop 2 tablespoons worth of dough onto the baking sheet. Bake for 10-12 minutes or until the biscuits are golden brown on the outside. Heat the remaining 2 tablespoons of butter in a small bowl until melted, about 20 seconds. Stir in another pinch of dried parsley (optional.) Brush the freshly baked buns with butter and serve warm!

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originally published on Nov 19, 2020 (last updated Sep 6, 2022)

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10 comments on “Caramelized Onion and Gruyere Drop Biscuits”

FAQs

What's the difference between rolled and dropped biscuits? ›

Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. The dough is moister and cannot be kneaded or rolled; simply drop tablespoons of dough onto the baking sheet. Drop biscuits don't rise as much as other biscuits and they are always coarser in appearance and texture.

What kind of liquid is best for making biscuits? ›

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

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Is it better to use milk or buttermilk in biscuits? ›

What's the Difference Between Buttermilk Biscuits and Regular Biscuits? As the names might suggest, regular biscuits do not contain buttermilk, while these do. Regular biscuits are typically prepared with milk or water instead. Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

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What kind of flour do southerners use for biscuits? ›

SouthernKitchen.com says, "Ask any Southern chef or sagacious biscuit grandma and you'll hear a pattern emerge: they all swear by White Lily flour."

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What happens if you use milk instead of buttermilk in biscuits? ›

While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.

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What is a drop biscuit in baking? ›

noun. a biscuit made by dropping baking powder biscuit dough from a spoon onto a pan for baking.

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Which are more likely to be flaky, rolled and cut biscuits or drop biscuits? ›

From technique to texture, there are major differences between these two types of biscuit. Rolled biscuits have flaky layers, while drop biscuits have an airy, fluffy texture.

What are the 2 types of biscuit dough? ›

Soft dough biscuits as the name suggests are softer and fluffier than their hard dough counterparts. They have higher levels of fat & sweetness and are generally manufactured with the help of a rotary moulding machine.

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What's the difference between a roll and a biscuit? ›

Rolls are rolled into the desired shape and then set out to rise before baking. Whereas biscuits are rolled out, cut into the desired shape using cookie cutters or a biscuit cutter then immediately baked. Rolls are often airy and fluffier than biscuits which are more dense and full of buttery flaky layers.

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Caramelized Onion and Gruyere Drop Biscuits Recipe | Little Spice Jar (2024)