Best Tex Mex Biscuits Recipes

TEX-MEX BISCUITS

Tex-Mex Biscuits image

I love cooking with green chilies because they add so much flavor to ordinary dishes. Once while making a pot of chili, I had some green chilies left over and mixed them into my biscuit dough, creating this recipe. The fresh-from-the-oven treats are a wonderful accompaniment to soup or chili. -Angie Trolz, Jackson, Michigan

Provided by Taste of Home

Time 20m

Yield about 1 dozen.

Number Of Ingredients 4

Ingredients

2 cups biscuit/baking mix
2/3 cup 2% milk
1 cup (4 ounces) finely shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained

Steps:

In a large bowl, combine biscuit mix and milk until a soft dough forms. Stir in cheese and chilies. Turn onto a floured surface; knead 10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 125 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 353mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

TEX-MEX CHEESE BISCUITS

Tex-Mex Cheese Biscuits image

These moist, tender and flavourful biscuits are perfect served warm on the side with a bowl of soup or chili. They even make a nice change from a sandwich in a packed lunch.

Provided by Chef mariajane

Categories Breads

Time 15m

Yield 12 biscuits

Number Of Ingredients 12

Ingredients

1 1/4 cups milk
1 tablespoon white vinegar
1 teaspoon chili powder
1 3/4 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter, cut into cubes
1 1/4 cups shredded Canadian cheddar cheese or 1 1/4 cups monterey jack cheese, divided
1 cup corn kernel, thawed if frozen (optional)

Steps:

Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly.
In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.

Nutrition Facts : Calories 151.8, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.1, Sodium 293.2, Carbohydrate 20.5, Fiber 0.9, Sugar 1.2, Protein 3.2