Caramelized Onion Gruyere Drop Biscuits (Print-Friendly Version)

Bring bakery-style comfort to your summer brunch or Christmas table with flaky, savory caramelized onion and Gruyere drop biscuits. Featuring rich, golden onions and melty cheese, these make-ahead bites are ideal for appetizers or scratch-made sides—one to keep handy.

# Ingredients You’ll Need:

→ Onion Mixture

01 - 1 tablespoon unsalted butter
02 - 1 large yellow or white onion, quartered and thinly sliced
03 - 1 teaspoon granulated sugar
04 - 1 teaspoon balsamic vinegar

→ Biscuit Dough

05 - 2 cups all-purpose flour
06 - 1 tablespoon granulated sugar
07 - 1 tablespoon baking powder
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried parsley
10 - 1/2 teaspoon kosher salt
11 - 10 tablespoons salted butter, divided
12 - 3/4 to 1 cup whole milk
13 - 1 1/2 cups shredded Gruyere cheese or white cheddar
14 - Pinch of dried parsley, for garnish (optional)

# How to Make It:

01 - Melt 1 tablespoon unsalted butter in a large cast-iron skillet over medium heat. Once melted, add the sliced onions and sauté for 5 minutes until they begin to soften. Reduce heat to low, sprinkle with 1 teaspoon sugar, and stir frequently for 20–30 minutes, allowing the onions to develop a deep golden color and sweet aroma. If browning too quickly, decrease heat. Deglaze with 1 teaspoon balsamic vinegar and 1/4 teaspoon salt, stirring until the liquid is absorbed. Remove from heat and cool to room temperature.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together all-purpose flour, 1 tablespoon granulated sugar, baking powder, garlic powder, dried parsley, and kosher salt. Cut in 8 tablespoons cold salted butter using a pastry blender or fingertips, working until the mixture resembles coarse crumbs.
03 - Stir in the cooled caramelized onions and shredded Gruyere cheese until evenly distributed. Pour in 3/4 cup whole milk and gently mix, adding up to 1/4 cup more milk only as needed, until just combined. Do not overmix; a slightly shaggy dough is ideal.
04 - Using a spoon or medium scoop, drop 2-tablespoon portions of dough onto the prepared baking sheet, spacing apart. Bake for 10–12 minutes, or until biscuits are golden brown on the outside and lightly springy to the touch.
05 - Melt the remaining 2 tablespoons salted butter in a small microwave-safe bowl (approximately 20 seconds). Stir in a pinch of dried parsley if desired. Brush the freshly baked biscuits with the melted butter and serve warm.

# Extra Suggestions:

01 - Allow the onions to cool fully before adding to the biscuit dough to prevent melting the butter and affecting texture.

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