Fiesta Biscuit Squares Recipes

BUTTER-DIPPED BISCUIT SQUARES

Steps:

• In a large bowl, combine the self-rising flour, sugar and milk. Turn onto a floured surface; sprinkle with flour. Pat dough to 1/2-in. thickness. Cut into 3x2-in. pieces. , Pour half of butter into an ungreased 13x9-in. baking pan. Transfer biscuits to baking pan; brush remaining butter over tops of biscuits. Bake, uncovered, at 450° for 10 minutes or until golden brown.

MEXICAN FIESTA BISCUIT BAKE

Steps:

• Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish.
• Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives.
• Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa.

FIESTA BISCUT BAKE

Steps:

• 1. Heat oven to 375. Spray a 9" x 13" baking pan w/ cooking spray. Separate biscuits into 13 biscuits. Cut each biscuit into 6 pieces.
• 2. Place biscuit pieces into lg bowl. Add salsa and toss to coat. Spoon mix into baking pan. Sprinkle w/ cheese, green bell pepper, scallions and olives.
• 3. Bake 35-45 min, or until edges are golden. Remove from oven, let sit 15 min. Cut into squares. Serve w/ sour cream.

BROKEN BISCUIT SQUARES

Steps:

• Heat the oven to 180C/160C fan/gas 5. Butter and line a 30 x 20cm tin. Put the butter and sugars in a mixing bowl and beat using an electric whisk until light and fluffy. Add the vanilla and almond extracts and orange zest. Mix to combine.
• Add the eggs one by one. After each egg, make sure to whisk fast to avoid any splitting. Add the flour and baking powder and whisk for 2 mins until you have smooth batter. Fold in the milk. Spoon the mixture into the prepared tin and bake on the middle shelf for 25-30 mins until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 10 mins, then transfer to a cooling rack until cooled completely.
• Meanwhile, make the ganache. Put the chopped white chocolate in a large heatproof bowl. Bring the cream to a boil in a small saucepan, then immediately pour it over the chocolate. Leave for 1 min to melt. Whisk the cream and melted chocolate until you have a smooth, ganache mixture. Set aside - it'll thicken as it cools.
• Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Roughly break up the biscuits, then scatter them evenly over the cake. Cut into 12 squares.

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.

FIESTA BISCUIT BAKE

Steps:

• 1. Heat oven to 350^ . Filling: In a large skillet, brown and scramble the beef and pork. Stir in the onions, garlic,tomato sauce, chili powder, and chili sauce, seasoned salt , pepper, and taco seasoning mix. Cook and brown until no longer pink.Remove from heat and set aside.
• 2. Prepare biscuits: Sprinkle the cornmeal on clean surface. Separate biscuits. Coat both sides of biscuits with the cornmeal; roll each out to a 5 inch circle as you use them.
• 3. Place about 2 tablespoons of cheese on the rolled out biscuit; then 2 or 3 Tablespoons of the filling on top of the cheese. Lift one side of the biscuit over the filling then the other side over that; placing seam-side down in an ungreased 9x13 baking pan. Place 5 rolls on each end of the pan.
• 4. Drain the black beans and place in a bowl , season with 2 teaspoons of garlic powder, salt and pepper to taste. Pour mixture down center of the pan, between the 2 rows of biscuits.
• 5. Sprinkle the olives, onions,all remaining cheese and tomatoes evenly over top of all. Bake for 35 to 40 minutes until cheese has melted and biscuits are no longer doughy.

MEXICAN FIESTA BISCUIT BAKE

Steps:

• Heat oven to 375°F. Melt margarine in oven in 13 x 9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. Separate dough into 13 biscuits cut each biscuit into eighths. Place biscuit pieces in large bowl toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, green onions and ripe olives.Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares serve with 1 cup picante salsa. Nutrition Per Serving: Calories 280 Protein 9g Carbohydrate 25g Fat 16g Sodium 1050mgPICTURE: Top to bottom: Mexican Fiesta Biscuit Bake, Peppers Olé (Main Dishes)From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN FIESTA BITES

Steps:

• Heat oven to 350°F.
• Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
• Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
• Top with sour cream and cilantro.