Mexican Biscuits Recipes

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MEXICAN FIESTA BISCUIT BAKE



Mexican Fiesta Biscuit Bake image

Salsa, olives, peppers and cheese give this casual casserole a Mexican flair.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h15m

Yield 15

Number Of Ingredients 9

2 tablespoons margarine or butter
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
1 (16-oz.) jar (1 3/4 cups) Old El Paso™ Thick 'n Chunky Salsa
12 oz. (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
1 (2 1/4-oz.) can sliced ripe olives, drained
1 cup Old El Paso™ Thick 'n Chunky Salsa, if desired

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.

Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1/15 of Recipe, Sodium 780 mg, Sugar 5 g, TransFat 0 g

MEXICAN CINNAMON COOKIES



Mexican Cinnamon Cookies image

My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 dozen.

Number Of Ingredients 11

1 large egg, separated
2 cups lard
4 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
Dash salt
3/4 cup sugar
COATING:
2/3 cup sugar
4 teaspoons ground cinnamon
Confectioners' sugar, optional

Steps:

  • Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 10mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

MEXICAN BRISKET AND BISCUITS



Mexican Brisket and Biscuits image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 34

1/4 cup kosher salt
1/4 cup packed light brown sugar
3 tablespoons sweet or smoked sweet paprika
1 tablespoon garlic powder
1 tablespoon mustard seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1 beef brisket (5 to 6 pounds), trimmed so that there is no more than 1/8-inch fat on top
Freshly ground pepper
1/4 cup olive or vegetable oil
4 cloves garlic, chopped
2 to 3 stalks celery, chopped
2 carrots, chopped
1 large or 2 medium onions, chopped
Kosher salt
1/4 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons pureed seeded chipotle in adobo
2 tablespoons tomato paste
1 bottle Mexican beer, such as Negra Modelo
2 cups beef stock
One 32-ounce can tomato puree
1 package buttermilk biscuit mix
2 tablespoons superfine sugar or 3 tablespoons honey
Juice of 2 limes
1 green apple, peeled and grated
1 small red cabbage, finely shredded
1 red onion, grated
Kosher salt and freshly ground pepper
1/2 cup fresh cilantro leaves

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 BIZCOCHITOS (CRUSTY SWEET BISCUIT)



Mexican Bizcochitos (Crusty Sweet Biscuit) image

This is a crusty sweet biscuit that is good served with hot chocolate, coffee or tea. It is an inexpensive, very quick and easy treat. I like them best when they are fresh from the oven. They are very easy to prepare and I've added a little cinnamon to the powdered sugar that is mixed in with the butter. I like to make them on mornings we get to sleep in for a late morning "get yourself going" sweet biscuit served with coffee. I also like to make them if I know my girlfriends are coming over for morning coffee. I found this in a little South West cookbook about 10 yrs ago. Just something special for those of us that don't (but should,smile) eat breakfast. They are an easy treat for the kids to help make. You need to help them roll them in the powdered sugar, as it is done when hot from the oven. I'm not sure how long they would keep,,ours are always gone! I believe they should be ok stored in a zip locked bag,,for a day or so. I want to try doubling recipe to freeze some to have on hand as I think they would freeze well, but I'm not sure how good they would be re-heated. This is not a large quantity recipe, just enough for a couple biscuits for 2 people.

Provided by peppermintkitty

Categories     < 30 Mins

Time 25m

Yield 24 biscuits

Number Of Ingredients 7

1/2 cup butter
2 tablespoons powdered sugar
3/4 cup flour, plus
2 tablespoons flour
1 cup chopped pecans
1 teaspoon vanilla
extra powdered sugar (in a flat dish or plate)

Steps:

  • Cream together butter and powdered sugar.
  • Add in flour, pecans and vanilla and mix together.
  • Roll dough into 1-inch balls.
  • Place on a greased baking sheet.
  • Flatten with bottom of a glass that has been dipped in powdered sugar.
  • Bake in 300°F preheated oven for 15-20 minutes.
  • When done, roll each in powdered sugar while still warm.
  • If you like cinnamon, you may add it to the dough or in the powdered sugar you roll the baked biscuit inches.
  • My granddaughter likes to spread a little jam on hers, but that is too sweet for me.
  • Best served warm from the oven with coffee, hot chocolate or your favorite warm drink.

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