Mexican Drop Biscuits Recipes

DROP BISCUITS WITH CORN AND CHEESE

These savory bite-size biscuits are the perfect way to whet the appetite before a big meal. Adapted from "Potluck: Food and Drinks to Share With Friends and Family," from the staff of Food & Wine magazine, the biscuits are inspired by elote, the Mexican street snack of roasted corn slathered in cheese and spices. These drop biscuits may be made in advance and frozen. Just bring them to room temperature before reheating. Desire a dip alongside? Stir a shot of lime juice and a handful of minced cilantro into some sour cream.

Provided by Florence Fabricant

Categories snack, quick breads, appetizer

Time 2h

Yield 40 bite-size biscuits

Number Of Ingredients 10

Drop Biscuits With Corn and Cheese image

Steps:

Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1 1/4 cups/160 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon chile powder, preferably chipotle
6 tablespoons/85 grams unsalted butter (3/4 stick), cold and cut into 1/2-inch pieces
1 cup/120 grams grated Cotija cheese (3 1/2 ounces), Parmigiano-Reggiano or pecorino
1 cup/140 grams fresh, frozen or canned corn kernels
1/4 cup/10 grams chopped cilantro
1 teaspoon grated lime zest
1/2 cup plus 2 tablespoons (150 milliliters) heavy cream

EASY BAKING POWDER DROP BISCUITS

These are the best breakfast biscuits, easy and perfect for sausage gravy!

Provided by CookieeMonster13

Categories Bread Quick Bread Recipes Biscuits

Time 30m

Yield 12

Number Of Ingredients 6

Easy Baking Powder Drop Biscuits image

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 18.4 g, Cholesterol 22.9 mg, Fat 8.7 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 263.5 mg, Sugar 2.3 g

Ingredients

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon white sugar
½ cup chilled butter, diced
1 ¼ cups whole milk

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Category Appetizer or Side Dishes

Before starting to preheat the oven to 400°F. Sift the flour using a colander or a sifting device. Add the flour to a large mixing bowl. Add the salt and the baking powder and whisk.
Add the cold butter pieces to the dry ingredients and using a fork or a pastry cutter start incorporating the unsalted butter to the flour. Take your time and make sure all ingredients mix together. You will know this has happened when the flour looks like sand.
Until then add the buttermilk little by little. Start with 3/4 of a cup and mix using a wooden spoon. Then add a little bit more of the buttermilk and continue stirring. The batter has to be wet and not dry. It will look lumpy but that is fine.
Cover a baking sheet with parchment paper. Using a scoop or a cup start measuring the amount of batter per biscuit and drop. This recipe results in six medium size biscuits.

Mexican Drop Biscuits Recipes

DROP BISCUITS WITH CORN AND CHEESE

EASY BAKING POWDER DROP BISCUITS

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