Mexican Drop Biscuits Recipe

5 2
Mexican Drop Biscuits Recipe
Mexican Drop Biscuits Recipe photo by Taste of Home
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Mexican Drop Biscuits Recipe

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5 2
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“We love these golden biscuits with big bowls of soup,” Teresa Spencer notes from Wauwatosa, Wisconsin. “The green chilies and taco cheese add extra zip to everyday meals.”
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups biscuit/baking mix
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper

Directions

In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown.
In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.
Originally published as Mexican Drop Biscuits in Simple & Delicious March/April 2006, p22

Nutritional Facts

1 each: 140 calories, 8g fat (4g saturated fat), 15mg cholesterol, 379mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 2 cups biscuit/baking mix
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  1. In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown.
  2. In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.
Originally published as Mexican Drop Biscuits in Simple & Delicious March/April 2006, p22

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