Mexican Drop Biscuits Recipe

Cooking Directions

• STEP 1.Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the flour, baking powder, salt, cumin, chili powder, and paprika.
• STEP 3.Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
• STEP 4.In a separate bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 5.Drop spoonfuls of the biscuit dough onto the prepared baking sheet, spacing them about 2 inches apart.
• STEP 6.Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
• STEP 7.Remove from the oven and let the biscuits cool slightly before serving.
• STEP 8.These Mexican Drop Biscuits are best served warm and can be enjoyed on their own or with your favorite Mexican dishes.
• STEP 9.Store any leftovers in an airtight container at room temperature for up to 2 days.

Cooking Tips

• Make sure to use cold butter for the best texture in the biscuits.
• Do not overmix the dough, as this can result in tough biscuits.
• Feel free to adjust the spices to your taste preferences.
• For an extra kick of heat, add some diced jalapenos or a pinch of cayenne pepper to the dough.

Storage and Serving

• These biscuits are best served warm, straight from the oven.
• If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
• To reheat the biscuits, place them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.