Biscuit Tostada Recipes

CHOCOLATE STOUT TORTA

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment. Butter the parchment as well.
• In a small saucepan, heat the butter and stout over medium heat until the butter is melted. Set aside to cool slightly.
• Meanwhile, in a medium bowl, whisk together the sugar, yogurt, cocoa powder, vanilla, salt and eggs until smooth. Pour in the stout mixture and whisk again until fully incorporated. Add the almond flour, oat flour and baking soda and fold with a spatula to combine. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs, about 1 hour. Allow to cool completely.
• For the whipped cream: In a medium bowl, use a handheld mixer on medium speed to beat the heavy cream, sugar and whiskey to soft peaks, about 1 minute. Serve the cake dolloped with the whiskey whipped cream.

CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW

Steps:

• Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
• Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
• Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
• Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
• Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.

BISCUIT TOSTADAS

Steps:

• In a large skillet, cook and crumble beef, salt, and pepper until beef is browned and no longer pink; drain off fat.
• Add 1 1/2 cups salsa; stir and cook until heated.
• Take each biscuit and split in half.
• On an ungreased baking sheet, flatten each biscuit half into 4-inch rounds.
• Bake at 350 degrees for 10-12 minutes or until golden brown.
• Top each biscuit round evenly with meat mixture, chees, lettuce and remaining salsa.
• Sprinkle with salt and pepper to taste.
• Serve warm.

BISCUIT TOSTADA

Steps:

• Preheat oven to 400. Brown ground beef, drain, stir in seasoning and tomato sauce.
• Grease pizza pan, spread biscuits over pan forming crust. Cover with refried beans and meat mixture.
• Bake 18-20 minutes, sprinkle with cheese, continue to bake until cheese melts. Top with chopped veggies and sour cream.

SODA BISCUITS

Steps:

• Heat oven to 425 degrees. Combine flour, salt, sugar, baking soda, and powder in the bowl of a food processor. Pulse once or twice to combine. Add butter, and process until dough looks like coarse oatmeal. Add buttermilk, and process a few seconds more, until dough just comes together.
• Turn out dough onto a parchment-lined baking sheet, and pat into a 7-inch circle about 1 inch thick. Using a sharp knife, cut into 8 wedges, but do not separate.
• Bake biscuits until golden brown on top and firm, about 20 to 25 minutes. Serve warm with butter.

TOASTER BISCUITS

Steps:

• In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
• In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
• Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.