Mexican Drop Biscuits Recipe

5 1 3
Mexican Drop Biscuits Recipe
Mexican Drop Biscuits Recipe photo by Taste of Home
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Mexican Drop Biscuits Recipe

Read Reviews
5 1 3
Publisher Photo
“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 taco cheese
  • 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 taco cheese
  • 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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katlaydee3 User ID: 3741999 269534
Reviewed Jul. 16, 2017

"Excellent! These were like a spicy version of the biscuits from Red Lobster. I will definitely be making these again!"

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