Best Mexican Biscuits Recipes

MEXICAN FIESTA SPOON BISCUITS

Steps:

• Separate biscuits; cut each biscuit into 8 pieces.
• Add the biscuit pieces and salsa to a bowl, toss gently to combine.
• Spoon mixture into a greased 13x9 inch baking dish.
• Top with cheese and sprinkle remaining ingredients evenly over the top.
• Bake at 350° for 45 minutes or until edges are golden and center is set; let rest 15 minutes.
• Cut into squares.
• Good served with soup and salad.

MEXICAN BRISKET AND BISCUITS

Steps:

• Preheat the oven to 325 degrees F.
• For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.
• For the braised beef: Bring the brisket to room temperature. Sprinkle with black pepper, then rub some of the spice blend onto the meat. Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs. Heat 3 tablespoons oil in a large skillet over medium-high to high heat. Add the brisket and cook until browned. Transfer to a plate. Add the remaining 1 tablespoon oil, the garlic, celery, carrots and onions and season with salt and pepper. Cook, stirring, for 5 minutes. Stir in the chipotle puree and tomato paste and cook for 1 minute. Stir in the beer and cook for 1 minute more. Add the stock and tomato puree and bring to a low boil. Add the brisket, cover and braise in the oven until very tender, 2 1/2 to 3 hours.
• Meanwhile, bake 12 drop biscuits according to the package instructions.
• Transfer the brisket to a cutting board. Puree the sauce with an immersion blender or in a food processor. Slice the brisket. Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean and Beef Chilaquiles with Fried Eggs. Return the brisket to the sauce, stirring gently to coat.
• For the apple-cabbage slaw: Whisk together the oil, vinegar, sugar and lime juice in a large bowl. Add the apples, cabbage and onions, season with salt and pepper and toss to combine. Top with the cilantro.
• Divide the beef and sauce among plates and serve with the biscuits and slaw.

MEXICAN BRISKET 'N' BISCUITS

Steps:

• 1. Preheat the oven to 325F. Make the Mexi-Rub: Combine all the ingredients. Measure out 2 tablespoons and set aside for the Black Bean & Beef Chilaquiles with Fried Eggs
• 2. Let the brisket come to room temperature. Rub the spice blend all over the meat
• 3. In a large Dutch oven (preferably oval), heat 3 tablespoons of olive oil over medium-high to high heat. Add the meat and brown on both sides, then remove from the pan.
• 4. Add remaining 1 tablespoon olive oil, the onions, carrot, celery, and garlic; season with salt and pepper; and stir for 5 minutes. Add the chipotle puree and tomato paste and stir for 1 minute
• 5. Deglaze the pan with the beer and stir for 1 minute more. Add the tomato puree and stock and bring to a low boil.
• 6. Add the brisket and cover. Braise in the oven until very tender, 2 1/2 to 3 hours.
• 7. Remove the brisket from the sauce. Puree the sauce with an immersion blender (or in a food processor, then return to the pan).
• 8. Slice the brisket. Set about 1 1/2lb of the meat aside for the chilaquiles and add the reminder back to the sauce.
• 9. (Make-ahead: Let cool and refrigerate.) (Night of: return the brisket to room temp before reheating gently over medium heat, stirring occasionally.) While the brisket is reheating, bake the biscuits according to package directions.
• 10. Serve the brisket with sauce and biscuits, with slaw on the side.

MEXICAN DROP BISCUITS

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.

MEXICAN BISCUITS

Steps:

• 1. Preheat the oven to 425°. In a large bowl whisk together the flour, sugar, baking powder, and salt. Cut in the butter or shortening until the mixture is crumbly. (This can be done in a food processor.) Then return the dry ingredients to the bowl. 2. Remove a scant 2 tablespoons of the beaten eggs to a small bowl and set aside. Mix the remaining egg with the milk. Make a well in the center of the dry ingredients and add the milk mixture all at once. Stir with a fork until combined. With your hands, work the dough together and turn the dough onto a lightly floured work surface. Knead gently 8 to 10 turns until the dough just holds together. 3. Roll out the dough with a lightly floured rolling pin to about 3/4-inch thick. Cut into rounds with a 2 1/2-inch biscuit cutter. Gather the scraps, roll and cut. Put the biscuits on an ungreased baking sheet. Brush the tops with the reserved beaten egg. Bake until golden brown, 12 to 14 minutes. Serve warm from the oven. If made ahead, biscuits can be split, buttered, and toasted under a broiler.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.