Who needs regular old biscuits when you could have these fluffy and flavorful French Onion Sour Cream Biscuits?! They are great spin on a southern classic!
Is there anything better than a hot biscuit? While I tell myself chocolate might be, when there’s a biscuit in my hand there’s nothing else I want. And these biscuits are next level good. They are buttery, flaky, and have a savory onion flavor that is crazy good! While I first thought about serving them alongside dinner, there are so many possibilities – from your new favorite eggs benedict to leaving them on the counter for a day or two and using them for a savory bread pudding. My mind is spinning with ideas. Like next time, I think I might add some roasted garlic. Mmmmm…garlic and French onion.
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Just look at the gorgeous crumb on these little guys!
This amazing recipe is from my friend Melissa’s new cookbook Melissa’s Southern Cookbook: Tried and True Family Recipes. Melissa blogs over at Melissa’s Southern Style Kitchen and if you love Southern food like I do, her blog and this book are must reads! You’ll find everything from no-bake pies and hush puppies to casseroles and the best banana pudding you’ve ever had. (It almost rivals my grandma’s.)
Don’t you just want to eat everything!? You should see the spread they had on the table for her QVC spot. It was everything I’ve loved since I was a little girl. Because I can never leave well enough alone, I used these biscuits to dress up one of our new favorite dinners, Creamy Chicken Ritz Casserole. I spooned the hot chicken over these fluffy biscuits and it was magical! You need to make these biscuits ASAP kids!!
My favorite dinners to serve these biscuits with
- Instant Pot Old-Fashioned Pot Roast
- 30-Minute Bacon Chicken Chili
- Slow Cooker BBQ Pulled Pork
- Tomato Beef Stew
- Spiral Ham with Pineapple Glaze
- More dinner recipes…
French Onion Sour Cream Biscuits
- Preheat your oven to 450 degrees F and line a baking sheet with parchment paper or a Sil-Pat. Set aside.
- In a large mixing bowl, stir together the flour, chives, and garlic powder until combined.
- Make a well in the center of the dry ingredients and add the French Onion dip and 1/4 cup of heavy cream to the well.
- Use a fork to combine the cream, dip, and flour mixture. Add the remaining 1/4 cup of cream as needed until all the flour is moistened. (My dough was a touch on the dry side when it was still in the bowl, but as soon as I started needing it everything was perfect.)
- Turn the dough out onto a floured non-stick surface and knead it gently 6 times, coating lightly with flour on all sides.
- Roll the dough to 1/2-inch thickness. Use a 2 1/2-inch (or 2-inch) round biscuit or cookie cutter to cut the dough into rounds. Re-roll the dough as needed and continue cutting out biscuits.
- Place the rounds onto your prepared baking sheet and brush the tops with about half the melted butter.
- Bake for 10 minutes. Carefully remove the biscuits from the oven and brush the tops with the remaining butter. Return to the oven and broil for about 2 minutes, or until the top are golden brown. (Watch your biscuits carefully! You don't want them to burn.)
- Remove from the oven and serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.