Best 2 Mexican Biscuits Recipes
Embark on a delectable culinary journey with our diverse collection of Mexican biscuit recipes. From the classic and versatile Buñuelos to the delightful Polvorones, each recipe offers a unique taste and texture that will tantalize your taste buds. Whether you prefer crispy and airy textures or soft and chewy bites, our curated selection caters to every palate. Discover the secrets of crafting perfect Churros, sure to become a hit at your next brunch or fiesta. Indulge in the irresistible sweetness of Conchas, adorned with colorful toppings that add a touch of whimsy to your teatime. For those seeking a healthier option, our Quinoa and Chia Seed Crackers provide a nutritious and satisfying snack. Explore the rich culinary heritage of Mexico through these delectable biscuit recipes, guaranteed to transport you on a flavor-filled adventure.
Let's cook with our recipes!
MEXICAN FIESTA SPOON BISCUITS
My girlfried made these "biscuits" and served them with a spicy bean soup and salad. Made a great accompaniment. She got the recipe from Southern Living.
Provided by ratherbeswimmin
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
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.
MEXICAN BISCUITS
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Proper kneading: Ensure the dough is kneaded well to achieve a smooth and elastic texture.
- Chilling the dough: Chilling the dough before rolling helps prevent spreading while baking.
- Even rolling: Roll the dough evenly to ensure consistent baking.
- Use a sharp cookie cutter: A sharp cutter will give clean edges to the biscuits.
- Baking temperature and time: Follow the recipe's instructions carefully to achieve the perfect golden brown color and crispy texture.
Conclusion:
Unlock the flavors of Mexico with these delectable biscuit recipes. From the classic flavor of Queso Fresco Biscuits to the delightful sweet and savory combination of Sweet Potato and Black Bean Biscuits, these treats will tantalize your taste buds. Remember to follow the tips mentioned above for a successful baking experience. Enjoy these homemade gems with your loved ones and embrace the culinary traditions of Mexico!
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