Best French Biscuits Recipes

FRENCH ONION BISCUITS

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray.
• In medium bowl, stir dip, milk and parsley with whisk until smooth. Stir in Bisquick mix until well blended. Shape dough into 12 rounds; place on cookie sheet. Brush tops of rounds with melted butter.
• Bake 7 to 8 minutes or until lightly golden. Let stand 5 minutes. Serve warm.

QUICK FRENCH ONION BISCUITS

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until light golden brown. Serve warm.

YUMMY FRENCH ONION BISCUITS

Steps:

• Whisk together first 3 ingredients until smooth. Stir in baking mix until well-blended.
• Divide dough into 12 equal portions, and arrange on a lightly greased baking sheet. Brush tops of dough with melted butter.
• Bake at 450 degrees for 7-8 minutes or until lightly golden. Let stand 5 minutes before serving.

FRENCH ONION DROP BISCUITS

Steps:

• 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.

EASY FRENCH ONION BISCUITS

Steps:

• 1. Mix dry biscuit mix, milk, dip, and chopped onions. Stir in hot sauce if used. Drop dough on greased cookie sheet. Sprinkle French Onion crumbs on top. Bake at 400 degrees for 10 minutes or until golden brown. Best served warm with butter.

FRENCH ONION DROP BISCUITS

Steps:

• In a bowl, combine the baking mix and onion dip. Stir in milk until just moistened.
• Drop by rounded tablespoonfuls 2 inches apart onto a baking sheet.
• Bake at 450 for 10-14 minutes or until golden brown. Serve warm.

FRENCH BISCUITS

Steps:

• Pre heat your oven fan forced-200 conventional-210 Celsius (every oven is different you want quite a fast oven so the dough doesn't melt and spread monitor the baking) Blend sugar and butter till combined (not creamed) Emulsify in the egg in 2 additions. Sieve baking powder and flour and mix through dough till all combined(DO NOT OVER WORK) Fold through any extras. Roll into long sausage shapes the size of the biscuits you like (the roll will be sliced so the diameter of the cylinder will be the size of your biscuit)if your dough is sticking to the work surface dust with flour or dessicated coconut, oats etc. Freeze the rolled dough until hard then slice and place on oven trays and bake @ 200-210 for 10-15 depending on oven. Leave to cool on trays they were baked on. dip in melted chocolate once cooled

QUICK FRENCH ONION BISCUITS

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until light golden brown. Serve warm.

QUICK FRENCH ONION BISCUITS

Steps:

• Heat oven to 450ºF.
• Stir all ingredients until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until light golden brown. Serve warm.

BUTTERMILK BISCUITS FOR FRENCH TOAST

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together.
• Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again.
• Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot.

FRENCH TOAST BISCUITS

Steps:

• Bake biscuits, following directions on can. Let cook, and pull apart. Lightly beat eggs with cinnamon, sugar and vanilla extract. Dip biscuits in the egg mixture and fry as you would french toast. After they are done, put a spoon of any kind of preserves, I used raspberry, on top of the biscuit. and pour on the syrup. yummy. Top with coolwhip if you like.