Mexican Drop Biscuits Recipes

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E-Z DROP BISCUITS



E-Z Drop Biscuits image

These are a favorite of my boys. For an extra treat I drop a handful of shredded cheese in.

Provided by Angela

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup melted butter
1 cup milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
  • Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 17.2 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 195.7 mg, Sugar 1 g

DROP BISCUITS



Drop Biscuits image

Quick, easy Drop Biscuits. Tender, fluffy, and completely fuss free! So simple to whip up and they turn out perfectly every time.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 30m

Number Of Ingredients 11

1/4 cup butter (cold)
1 cup all-purpose flour
1 cup whole wheat pastry flour (or swap white whole wheat flour or regular whole wheat flour*)
1 tablespoon baking powder (I recommend aluminum free)
1/2 teaspoon kosher salt
1 cup whole milk (or buttermilk)
3 tablespoons plain Greek yogurt (I used nonfat)
1 teaspoon honey
Grated parmesan and finely chopped fresh chives (try adding a pinch of garlic powder to the dry ingredients with this one!)
Shredded sharp cheddar and ground black pepper
Shredded gruyere and finely chopped fresh rosemary or thyme

Steps:

  • Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
  • Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
  • In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
  • Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

Nutrition Facts : ServingSize 1 biscuit, of 12, Calories 123 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Fiber 1 g, Sugar 2 g

MEXICAN DROP BISCUITS



Mexican Drop Biscuits image

"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."

Provided by Taste of Home

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

2 cups biscuit/baking mix
1 cup 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

Steps:

  • 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.

Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE DROP BISCUITS



Homemade Drop Biscuits image

The best biscuit recipe ever. Crunchy on the outside, tender on the inside. Gramma sure knows how to butter a biscuit!

Provided by Gloria Duggan | Homemade & Yummy

Categories     Side Dish

Number Of Ingredients 8

3 cups all-purpose flour
1 tablespoons sugar
5 teaspoons baking powder
1 teaspoons salt
1/2 cup butter ((cold out of the fridge, cut into small pieces))
3/4 teaspoons smoked paprika ((optional))
1 egg
1 cup milk

Steps:

  • Preheat oven to 425º F and line a baking sheet with parchment or a silicone mat.
  • In a measuring cup, or small bowl combine all the wet ingredients.
  • In a large bowl, combine all the dry ingredients and give it a good mix.
  • Cut the butter into small pieces. Add the COLD butter to the dry ingredients. Blend in using either 2 knives or a pastry blender. It should resemble wet sand when your are done.
  • Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix into a soft dough. I like to use my hands (they will get messy).
  • Drop piles of dough onto your prepared baking sheet. Just break off little dough balls with your hand. You can make these as large or small as you wish.
  • Bake for about 10-12 minutes until golden and crunchy on top. (Smaller biscuits will require less time).
  • Remove from oven, and place biscuits on a cooling rack.

Nutrition Facts : Calories 205 kcal, Carbohydrate 27 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 277 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MEXICAN DROP BISCUITS



Mexican Drop Biscuits image

"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."

Provided by Taste of Home

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

2 cups biscuit/baking mix
1 cup 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

Steps:

  • 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.

Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

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