The caramelized onion flavor comes from the Daisy Sour Cream French Onion Dip. It has all the homemade flavor of caramelized onions and herby goodness, with none of the work. It makes the biscuits tender and flaky with a rich, decadent flavor.  

• All-Purpose Flour (2 cups): The most versatile flour, it can be found in most kitchens. It contains protein, which forms gluten, helping the dough stretch and create a light, airy texture.
• Baking Powder (1 tablespoon, plus 1 teaspoon): A main ingredient for leavening. It adds volume and lightness to the batter.
• Salt (1/2 teaspoon): Helps enhance the flavors and balances the dough.
• Baking Soda (1/2 teaspoon): Another ingredient for leavening. It helps the batter rise and gives baked goods a light and fluffy texture.
• Daisy French Onion Dip  (1 1/2 cups): The secret ingredient to this delicious dish, the dip adds a creamy deliciousness. It has all the flavor of caramelized onions with none of the work. It makes the base of the sauce silky and creamy with the homemade tastes that like it took hours to develop.
• Vegetable Oil (1 tablespoon, plus 1 teaspoon): One of the best options for baking, it has a mild, neutral flavor.
• Salted Butter (4 tablespoons, softened): Accentuates the flavors of the biscuits and seasoning.
• Everything Bagel Seasoning (1 tablespoon): A toasty, nutty seasoning with dried onion, garlic, and salt. It adds flavor and visual interest to the biscuits.

• Daisy Sour Cream Creamy Ranch Dip may be used in place of the French Onion Dip for an herbier flavor with all the same great qualities.
• You’ll want to carefully measure your flour. The easiest way to do this is to scoop it into your measuring cup and level off the top with a knife.
• Melted unsalted butter may be used in place of the vegetable oil. Make sure your butter is melted, but room temperature.
• Other seasoning blends may be used in place of everything bagel seasoning. Experiment with your favorite blends for fun new combinations.
• Don’t overwork your batter. Mix just until coarse crumbs form (see below). Then, pat the dough into shape. Overworking (overmixing) will cause tough biscuits.
• You can cut the biscuits with a knife, biscuit cutters, or a round glass dipped in flour. Reshape any remaining dough to make more biscuits.
• Lightly flour your work surface to keep the biscuits from sticking.
• You can use a marble slab, parchment paper, or foil on your surface to form and cut the biscuits.
• Line your baking sheet with parchment or use silicon baking sheets, sprayed with non-stick spray, to keep the biscuits from sticking to the pan.

1. Preheat oven to 425°F. Position one of the racks in the middle.
2. In a medium-sized bowl, whisk the flour, baking powder, salt, and baking soda until well mixed.
3. Spoon dollops of Daisy Sour Cream French Onion Dip and drizzle vegetable oil on top of the dry mixture. Stir until all is just moistened.
4. Lightly flour a surface. Turn the dough out onto the surface (including dry bits on the bottom of the bowl) and use your hands to knead the dough roughly 8 times.
5. Lightly re-flour the surface. Using a rolling pin or your hands to roll or pat the dough into a ¾” thick circle that’s about 8” wide.
6. Cut out 6 biscuits with a biscuit cutter or a sharp knife. Re-knead the scraps a couple of times, roll them back out, then cut 2 more biscuits. Discard any leftover scraps.
7. Line a cookie sheet with parchment or a silicon baking mat. Spray with non-stick spray.
8. Softly and carefully brush the tops of the biscuits with half of the softened butter (do not deflate biscuits by using too much pressure). Sprinkle the tops with the everything seasoning.
9. Bake for 12-15 minutes or until golden brown on top. If the seasoning begins to over-toast, tent cover with aluminum foil for the last few minutes of baking.
10. Remove from oven and serve warm with the remaining butter.