Description
These Caramelized Onion and Gruyere Drop Biscuits are fluffy, cheesy, and packed with rich caramelized onions for a savory twist on classic biscuits. Made with a buttery biscuit dough and melted Gruyere cheese, they are perfect for breakfast, brunch, or as an elegant side to any meal.
Ingredients
Scale
Caramelized Onions
- 1 tablespoon butter
- 1 large onion, quartered then thinly sliced (yellow or white)
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon dried thyme
- ¼ teaspoon kosher salt
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt
- 1 ¼ sticks (10 tablespoons) salted butter, divided
- ¾ – 1 cup whole milk
- 1 ½ cups shredded Gruyere cheese (or white cheddar)
Instructions
- Caramelize Onions: In a large cast-iron skillet over medium heat, melt 1 tablespoon butter. Add the quartered and thinly sliced onions and sauté for 5 minutes until they begin to sweat and shrink. Lower heat to low, season with 1 teaspoon sugar and ⅛ teaspoon dried thyme, and continue cooking for 20-30 minutes until the onions turn golden and caramelized, stirring every 5 minutes. If they caramelize too quickly, reduce the heat. Add 1 teaspoon balsamic vinegar to deglaze, season with ¼ teaspoon salt, stir, and let them soak up the vinegar. Remove from heat and let cool to room temperature.
- Prepare Biscuit Dough: Preheat oven to 450ºF and position a rack in the center. Line a baking sheet with parchment paper or silicone mat. Melt 1 stick (8 tablespoons) of butter in a microwave-safe bowl (~45 seconds) and set aside. In a large bowl, whisk together 2 cups flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon garlic powder, ½ teaspoon dried parsley, and ½ teaspoon kosher salt. Add the melted butter and ¾ cup whole milk to the dry ingredients and fold with a rubber spatula until combined.
- Add Onions and Cheese: Fold in the cooled caramelized onions and 1 ½ cups shredded Gruyere cheese until evenly incorporated. If the dough seems dry, add milk one tablespoon at a time (up to 4 tablespoons) just until the dough comes together but is not wet. Approximately 2 more tablespoons of milk were needed in this recipe.
- Drop and Bake Biscuits: Using a spoon, drop 2 tablespoons of dough per biscuit onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, until golden brown on the outside.
- Finish and Serve: While biscuits bake, melt the remaining 2 tablespoons butter in a small bowl (~20 seconds). Optionally stir in a pinch of dried parsley. Once biscuits are out of the oven, brush them generously with the melted butter mixture. Serve warm for best flavor and texture.
Notes
- You can prepare the caramelized onions ahead of time and refrigerate them until ready to use.
- The dough should be moist but not wet; add milk carefully to avoid soggy biscuits.
- Gruyere cheese can be swapped with white cheddar if preferred.
- Use a rubber spatula for folding to avoid overmixing and keep biscuits tender.
- Brush with herb butter to add extra flavor and shine to the biscuits.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Caramelized onion biscuits, Gruyere drop biscuits, savory biscuits, cheesy biscuits, easy biscuit recipe, brunch recipe
