How to Make French-Onion Biscuits Recipe?

French onion biscuits are delicious and simple to make. Because they go well with almost any soup, French onion biscuits have become one of our favorites. We made these biscuits because we needed to use up some leftover French onion dip that was in the refrigerator. In a cool place, they keep well for several days and can be reheated in the microwave or oven. They are adaptable in that you can add some spices to make them your own, such as dried onions, dried garlic, black pepper, etc.

French-Onion Biscuits

The ideal savory bread to accompany dinner, a holiday meal, or even Thanksgiving is Sky High French Onion Biscuits! For the best French onion flavor, caramelize onions in butter and oil before cooking them in beef stock and thyme. Then, before shaping and baking the biscuits, mix the chilled onions with the beef-thyme-gruyere batter. French Onion Biscuits are an original take on both the traditional soup and the traditional biscuit. They are fluffy, flavorful, and cheesy.

How to Make French-Onion Biscuits Recipe?

With only a few ingredients, you can quickly make biscuits that are extra flavorful and tender. These go best when served warmly from the oven and go great with soup, chili, or stew.  French Onion Biscuits are an original take on both the traditional soup and the traditional biscuit. They are fluffy, flavorful, and cheesy.


Oregano Caramelized

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 thinly sliced onion
  • 1/2 cup of beef stock
  • 1/2 kosher salt spoon
  • 1/2 tsp. of black pepper
  • 2 teaspoons of fresh thyme


  • 2 cups of all-purpose unbleached flour
  • 1 tablespoon of sugar, granulated
  • 1 teaspoon of baking soda
  • 1 1/2 tablespoons fresh thyme
  • 1/2 kosher salt spoon
  • 6 tablespoons grated, frozen unsalted butter
  • 1 cup of shredded gruyere cheese
  • Above recipe for caramelized onions
  • 1/2 cup milk
  • 1/2 cup of beef stock


Refrigerate the Ingredients

  1. Place the bowl, gruyere cheese, and butter stick in the freezer an hour or two before preparing the biscuits.
  2. Do not skip this step because if your ingredients are not cold, your biscuits may not rise.

To Caramelize an Onion

  1. Cut the onion into very thin slices with a mandoline or a sharp knife.
  2. Melt the butter in a nonstick skillet over medium heat. Until the fats are blended, add the olive oil as well.
  3. Over medium heat, add the onion to the skillet and cook, stirring frequently, for 20 to 30 minutes, or until the onion is browned and caramelized.
  4. Set the heat to medium-high and pour in the beef stock. Cook the onions until they have absorbed all of the stock.
  5. Remove the dish from the heat after seasoning it with salt, pepper, and fresh thyme.
  6. So that they are not warm when they are added to the biscuit batter, transfer the cooked onions to a bowl and place them in the refrigerator for at least 30 minutes.

Make the Biscuits

  1. Using parchment paper or a nonstick baking sheet, line a baking sheet and set it aside.
  2. Using a cheese grater, grate the 6 tablespoons of butter, then store it in the freezer until needed.
  3. The dry ingredients—flour, sugar, baking powder, and fresh thyme—should be combined in the chilled bowl. Blend by whisking.
  4. Add the shredded gruyere cheese, the caramelized onions, and the chilled butter. The ingredients should be folded into the dry ingredients using a plastic spatula.
  5. Use the spatula to stir after adding the milk and beef stock.
  6. On a floured surface, spread the biscuit batter and knead it until it is well combined.
  7. The biscuits should be cut using a biscuit cutter. Although you can use any size, I prefer to use a 1 12″ biscuit cutter for these because they are so savory.
  8. Put the biscuits on the baking sheet that has been prepared. When all that is left of the rectangle is scraps, reshape the dough into another rectangle and continue to cut. Continue cutting and placing the dough on the baking sheet until all of it has been done.
  9. The biscuits should be placed in the freezer and kept there for 20 minutes. Your biscuits won’t spread if you follow this step, we promise!
  10. Set the oven to 450 degrees Fahrenheit while the biscuits chill. (Be sure the oven is hot enough before putting the biscuits in; a hot oven is essential for fluffy, tall biscuits!)
  11. Remove from the freezer the biscuits after they have chilled for the specified amount of time. Bake the biscuits for 12 to 15 minutes, or until golden brown and puffy.
  12. Then, enjoy it after cooling.

What Component Gives the Biscuits their Greatest Rise?

Make sure to use both baking powder and baking soda when the recipe calls for them! The most dependable leavening comes from baking powder, particularly the double-acting variety that rises when it comes into contact with liquid and then again in the oven.

For the best flavor, baking soda balances the biscuits’ acidic ingredients. Flours, sugars, and fats are the primary ingredients used to make biscuits. Smaller ingredients can be added for leavening, flavor, and texture to these main ingredients.

Wheat flour is the main component of biscuits. Proteins found in wheat flour include gliadin and glutenin. The dough is made lighter by the microscopic carbon dioxide bubbles, which also give baked goods like biscuits their rise and fluffy crumb. When combined with an acidic ingredient and a liquid, baking soda is activated. Activation results in the production of carbon dioxide, which causes baked goods to rise and become fluffy and light.

When Should Biscuits be Baked?

With the deliciousness of Pillsbury Grands, make family meals special! Buttermilk Biscuits Every bite has the distinctly homemade flavor that your family loves and knows and recognizes. It’s flaky and fresh from the oven. To dress up these popular frozen biscuits as a regular breakfast item, dinner side dish, or snack, use sweet or savory spreads, sauces, and toppings. Grands Pillsbury! By assisting with grocery lists and post-baking kitchen cleanup, Buttermilk Biscuits will give you time back in your day to concentrate on what matters.

Bake the frozen biscuit dough on an ungreased baking sheet for 22 to 30 minutes after preheating the oven to 375° F (or 350° F for a nonstick cookie sheet) (depending on how many are baked at a time). You can make fresh biscuits quickly and easily in just a few short steps! Before baking, thaw the frozen biscuits if preferred. The previous evening, put the frozen biscuits in an airtight container and put them in the fridge.

The biscuits should be placed on a baking sheet and baked for about 20 minutes at 350 degrees Fahrenheit once they have thawed. When you’re ready to bake, put a rack in the middle of the oven and turn the temperature up to 400°F. Put as many or as few frozen biscuits as you’d like directly on a baking sheet, spaced 1 inch apart. 18 to 20 minutes of baking time, or until golden brown and doubled in height.

Why are My Biscuits So Heavy?

It’s possible that not adding enough butter is the cause of your biscuits’ heavy and dense texture. For the right texture, the proportion of flour to fat must be ideal. Ensure that the butter is chilled before mixing it into the biscuit dough. Cold butter chunks mixed in with the fat give biscuits their distinctive texture. A lack of fat will make biscuits heavy and dry. It’s critical to use the right kind of flour. Avoid whole wheat and other whole grain flour, and only use bread flour when specified in a recipe. They’ll make the biscuits dense and heavy.

The biscuit dough will be tough or very heavy by the time the biscuits cook if the oven is too cold when the biscuits are placed inside it. This is because the biscuits won’t have a chance to rise in the oven. Ensure that the oven is preheated before adding the biscuits for baking. Butter will melt instantly if it is added after it has cooled to room temperature and won’t create the air pockets that give biscuits their distinct texture.

What Gives Biscuit Light and Fluffy Texture?

The flour will be absorbed with warm butter, which will keep them from becoming completely fluffy. Making pie crust is similar to it. It will be possible to see small chunks of cold butter in the dough because the flour won’t fully absorb the cold butter. Low-protein flours prevent biscuits from becoming hard or dense.

Yogurt gives biscuits structure and hydration, enabling them to bake up straight and tall but moist. The yogurt’s acidity is partially offset by baking soda, which aids in the biscuits’ browning. The dough for biscuits must be prepared and handled gently. So get out a mixing bowl and make those biscuits by hand instead of using a stand mixer or hand mixer, which will just overwork your dough.

The key to fluffy biscuits is to arrange them on the cookie sheet so they are touching each other closely. This will guarantee the edges are nice and fluffy. You must knead the dough to help create those flaky layers because if they are separated, the edges will be crispy from exposure to heat. While kneading creates the layers by folding the butter and flour over on top of each other, too much kneading will overwork the dough. The dough will become tough if it is overworked. This is related to gluten, the protein that develops in flour. The two proteins gliadin and glutenin in flour combine to form gluten when the flour is hydrated. Gluten will form as a result of increased exposure of the flour to the dough’s liquid during kneading.


They are the ideal carb to go with a weeknight dinner, even if you don’t make them for Thanksgiving. These fluffy, tiny biscuits are easy to make; all that’s needed is a little bit of preparation and hands-on time. Please pay close attention to the recipe’s instructions as there are various steps that require different amounts of time to complete. To help the biscuits rise like little champions, make sure all of your ingredients are cold before adding them to the batter.

A warm, buttery, freshly baked biscuit is, in our opinion, one of the best gifts we can give ourselves in the kitchen. Biscuits are weeknight baking at its finest, especially when slathered in thick jam or dipped into hearty stews.