Quick French Onion Biscuits

      I sat outside this morning while these Quick French Onion Biscuits from Betty Crocker were baking away.  I closed my eyes in the warm, spring sunshine, a chorus of red-winged blackbirds and grackles serenaded me from the woods while the aroma of fresh baked biscuits lingered in the air.  It was a glorious way to start the day.  When I ran across this recipe, I just knew I had to give it a try.  It's one of those good, three ingredient camping recipes and you can change the flavor by substituting with your favorite dip.  I used French Onion Dip but while I was in the grocery store, other flavors caught my eye.  Try Bacon Horseradish, Salsa Grande, Garden Vegetable, Jalapeno Cheddar or White Cheddar Bacon.  They all sounded delicious.  Just remember to use French Onion sour cream dip and not the packaged dried soup mix.  The original recipe makes 6 larger sized biscuits but I made 10 smaller ones in my 10 inch oven.  They were ready in about 14 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with briquettes.  You need to blast them in a 450 degree oven.  The biscuits were crispy on the outside and very moist on the inside, with just a hint of onion and the sour cream gave them a tangy flavor.  They didn't rise as high as your usual baking powder biscuit but they were super simple and if you gobble them up while they're warm and slather them with butter you'll be one happy camper.

Quick French Onion Biscuits
2 cups Original Bisquick mix
1 8 oz. container (1 cup) French Onion Dip
1/4 cup milk

     Lightly oil or spray dutch oven.
     Stir all ingredients together until soft dough forms.
     Drop dough by spoonfuls into prepared oven.
     Bake at 450 degrees for 12-15 minutes or until light golden brown.
     Serve warm.  Makes 10 medium sized biscuits.

Drop wet batter by spoonfuls into well oiled dutch oven

Bake for 12 to 15 minutes at 450 degrees

Pretty tasty for a 3 ingredient biscuit