Easy Caramelized Onion & Gruyere Biscuits

These Caramelized Onion and Gruyere Drop Biscuits are rich, buttery, and packed with flavor. The sweet, deeply caramelized onions complement the nutty Gruyere cheese, making these biscuits an irresistible addition to any meal. They are easy to prepare, requiring no rolling or cutting—just mix, drop, and bake!

Why You’ll Love This Recipe

• No Kneading or Rolling: A simple drop biscuit method saves time.
• Bold, Savory Flavor: Caramelized onions and Gruyere cheese make these biscuits extra special.
• Perfect for Any Occasion: Serve them as a side for soups, stews, or brunch spreads.
• Make-Ahead Friendly: Caramelize the onions in advance for even quicker preparation.

Ingredients

• 1 large yellow or white onion, finely chopped
• 1 ⅛ sticks (10 tablespoons) salted butter, divided
• 1/8 teaspoon dried thyme
• 2 cups all-purpose flour
• 1 ½ cups Gruyere cheese, shredded
• ¾ cup whole milk
• 1 tablespoon butter (for caramelizing the onions)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Caramelize the Onions

1. Heat 1 tablespoon butter in a skillet over medium-low heat.
2. Add the chopped onions and cook, stirring occasionally, for 15-20 minutes, until golden brown.
3. Stir in the dried thyme and cook for another 2 minutes.
4. Remove from heat and let cool slightly.

Step 2: Prepare the Biscuit Dough

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together the flour and Gruyere cheese.
3. Cut in 8 tablespoons of butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. Add the caramelized onions and mix well.
5. Pour in the milk and gently stir until just combined. Do not overmix.

Step 3: Bake the Biscuits

1. Line a baking sheet with parchment paper.
2. Using a spoon or cookie scoop, drop heaping spoonfuls of the biscuit dough onto the baking sheet.
3. Melt the remaining 2 tablespoons of butter and brush it over the biscuits.
4. Bake for 12-15 minutes, or until golden brown.
5. Let cool slightly before serving.

Servings and Timing

• Yield: 16 biscuits
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Cheese Options: Swap Gruyere for sharp cheddar, Swiss, or Parmesan.
• Herb Infusion: Add fresh rosemary, chives, or sage for extra depth.
• Garlic Butter Finish: Brush biscuits with melted garlic butter for extra flavor.

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days.
• Freezing: Freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in a 300°F (150°C) oven for 5-7 minutes.

FAQs

1. Can I use a different cheese?

Yes! Cheddar, Swiss, or Parmesan work well in place of Gruyere.

2. Can I make the dough ahead of time?

Yes! Prepare the dough, refrigerate for up to 24 hours, then bake when ready.

3. How do I prevent dry biscuits?

Avoid overmixing the dough and measure flour correctly (spoon and level method).

4. Can I use unsalted butter?

Yes, but add ½ teaspoon salt to balance the flavors.

5. Do I have to caramelize the onions?

Caramelized onions add deep flavor, but you can use sautéed onions for a quicker option.

6. Can I make these gluten-free?

Yes! Use a gluten-free 1:1 baking flour substitute.

7. How do I get a crispier exterior?

Bake for an extra 2-3 minutes or brush with butter before baking.

8. Can I make mini biscuits?

Yes! Just drop smaller portions and reduce baking time by a few minutes.

9. What pairs well with these biscuits?

Serve with soups, salads, roasted meats, or as a side for brunch.

10. Can I make drop biscuits with self-rising flour?

Yes! If using self-rising flour, omit the baking powder and adjust salt if needed.

Conclusion

These Caramelized Onion and Gruyere Drop Biscuits are a savory, buttery delight with deep, rich flavors. Perfectly crisp on the outside and fluffy inside, they are great as a side dish, snack, or brunch addition. With minimal effort and no kneading required, this is a must-try recipe for any biscuit lover!

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