French Onion Drop Biscuits Recipe

5 1 2
French Onion Drop Biscuits Recipe
French Onion Drop Biscuits Recipe photo by Taste of Home
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French Onion Drop Biscuits Recipe

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5 1 2
Publisher Photo
These simple drop biscuits have a golden color and mild onion flavor. As Galelah Dowell of Fairland, Oklahoma notes, “They’re fast to fix and fabulous!”
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups biscuit/baking mix
  • 1 carton (8 ounces) French onion dip
  • 1/4 cup 2% milk

Directions

In a large bowl, combine baking mix and onion dip. Stir in milk just until moistened. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray.
Bake at 450° for 10-14 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as French Onion Drop Biscuits in Simple & Delicious May/June 2006, p10

Nutritional Facts

1 biscuit: 121 calories, 6g fat (3g saturated fat), 0 cholesterol, 382mg sodium, 14g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 2 cups biscuit/baking mix
  • 1 carton (8 ounces) French onion dip
  • 1/4 cup 2% milk
  1. In a large bowl, combine baking mix and onion dip. Stir in milk just until moistened. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray.
  2. Bake at 450° for 10-14 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as French Onion Drop Biscuits in Simple & Delicious May/June 2006, p10

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Reviews forFrench Onion Drop Biscuits

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delowenstein User ID: 3766053 60831
Reviewed Oct. 1, 2013

"I'd prepared these biscuits when they were featured in quick Cooking/Simple & Delicious in 2007! I'd also baked the biscuits abut 10 to 12 minutes! When I drop the biscuits, I try to use a teaspoon to get the most mileage out of the batter & also what I'd done was grease the baking sheets for easier removal. I'd given these biscuits to a friend! This recipe was great! I found that this recipe yielded 18 to 24 biscuits! Thank you for sharing this recipe, Galelah Dowell! DELowenstein"

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