Mexican Biscuits Food

MEXICAN BIZCOCHITOS (CRUSTY SWEET BISCUIT)

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.

MEXICAN DROP BISCUITS

Steps:

• In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. , In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm.

MEXICAN BRISKET AND BISCUITS

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.

AMERICAN BISCUITS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the flour, sugar, bicarbonate of soda and a good pinch of salt into a large bowl or food processor. Rub in the butter with your fingers or whizz in a food processor until fine crumbs form. Stir in the buttermilk until you get a moist dough.
• Turn out onto a lightly floured surface, then knead once or twice to bring the mixture together. Pat out the dough with your hands until 1cm thick and roughly 20cm by 10cm. Cut in half lengthwise, then cut each half into 6 triangles, dipping your knife in flour before each cut to prevent it from sticking.
• Place on a baking sheet, arranging them about 5cm apart. Brush over the tops with milk or cream, then cook in the oven for 10-12 mins until risen and golden brown. Leave to cool a little before serving.

MEXICAN MONKEY BREAD

Steps:

• Heat oven to 350ºF.
• Spray 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.
• Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining cheddar.
• Bake 40 to 45 min. or until golden brown. Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.

MEXICAN BISCUIT CASSEROLE

Steps:

• Preheat oven to 350.
• In a large skillet, cook ground beef until brown.
• Drain fat.
• Add taco-seasoning mix according to package directions except use 1/2 cup water.
• Add the undrained kidney beans and drained corn; bring to boiling.
• Meanwhile, combine the biscuit mix and milk, stirring until all is moistened.
• Mix for 30 seconds more.
• Roll dough out on a lightly floured surface to a 1/2 inch thickness.
• Cut with a 2 inch round biscuit cutter, making 10 biscuits.
• Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese.
• Immediately place biscuits on top and bake for 20 minutes or until biscuits are done.
• Remove from oven and let stand for at least five minutes before serving.

MEXICAN BISCUITS

Steps:

• 1. Preheat the oven to 425°. In a large bowl whisk together the flour, sugar, baking powder, and salt. Cut in the butter or shortening until the mixture is crumbly. (This can be done in a food processor.) Then return the dry ingredients to the bowl. 2. Remove a scant 2 tablespoons of the beaten eggs to a small bowl and set aside. Mix the remaining egg with the milk. Make a well in the center of the dry ingredients and add the milk mixture all at once. Stir with a fork until combined. With your hands, work the dough together and turn the dough onto a lightly floured work surface. Knead gently 8 to 10 turns until the dough just holds together. 3. Roll out the dough with a lightly floured rolling pin to about 3/4-inch thick. Cut into rounds with a 2 1/2-inch biscuit cutter. Gather the scraps, roll and cut. Put the biscuits on an ungreased baking sheet. Brush the tops with the reserved beaten egg. Bake until golden brown, 12 to 14 minutes. Serve warm from the oven. If made ahead, biscuits can be split, buttered, and toasted under a broiler.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.