Mexican Drop Biscuits

5m
Prep Time
15m
Cook Time
20m
Ready In


"TOH Simple and Delicious."

Original is 12 servings

Nutritional

  • Serving Size: 1 (66.5 g)
  • Calories 195.5
  • Total Fat - 5 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 14 mg
  • Sodium - 137 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 16.7 g
  • Protein - 3 g
  • Calcium - 99.7 mg
  • Iron - 0.1 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Mix bisquick, Mexican cheese, chilies and milk until ingredients just come together; do not overmix.

Step 2

Drop into 12 portions on an ungreased baking sheet.

Step 3

Bake at 450F for 12-15 minutes.

Step 4

Stir together melted butter, and seasonings. Brush biscuits with seasoned butter.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use a Mexican cheese blend for the shredded cheese.
  • If you don't have buttermilk, you can substitute it with 1/2 cup of milk and 1/2 teaspoon of white vinegar.

  • Substitute almond milk for the buttermilk to make the recipe vegan. The benefit of this substitution is that it makes the recipe vegan-friendly, and the thinking behind it is that almond milk is a popular vegan alternative to dairy milk.
  • Substitute vegan cheese for the Mexican cheese blend to make the recipe vegan. The benefit of this substitution is that it makes the recipe vegan-friendly, and the thinking behind it is that vegan cheese is a popular vegan alternative to dairy cheese.

Cheese and Herb Biscuits Substitute 1/2 cup shredded sharp cheddar cheese for the Mexican cheese blend, and add 1 teaspoon of minced fresh rosemary and 1 teaspoon of minced fresh oregano to the melted butter and seasonings.


Garlic and Parmesan Biscuits Substitute 1/2 cup grated Parmesan cheese for the Mexican cheese blend, and add 1 teaspoon of minced garlic to the melted butter and seasonings.


Mexican Street Corn Salad - A delicious and flavorful side dish made with grilled corn, creamy mayonnaise, and a blend of Mexican spices. It pairs perfectly with the Mexican Drop Biscuits, adding a creamy and spicy contrast to the savory biscuits.


Chile-Lime Roasted Potatoes: Roasted potatoes with a hint of lime and a kick of chile make a perfect side dish to the Mexican Street Corn Salad. The potatoes are cooked until crispy and golden, and the flavor combination of the lime and chile is a delicious contrast to the creamy and spicy salad.




FAQ

Q: What type of cheese is best for this recipe?

A: Mexican cheese blend is best for this recipe. You can also use other types of Mexican cheese such as cheddar, Monterey Jack, or queso fresco.



Q: What type of dish is this recipe for?

A: This recipe is for a Mexican-style quesadilla. It is a delicious, cheesy, and filling snack or meal.

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Fun facts:

This Mexican Drop Biscuits recipe is a classic dish, popularized in the 1950s by the famous American cooking show The Joy of Cooking. It is believed to have originated in Mexico.

The seasoning blend used in this recipe is inspired by a famous dish called Adobo, which is a popular Mexican marinade made with garlic, oregano, thyme, and cayenne pepper. Adobo is believed to have been popularized by the Aztecs in the 16th century.