These Mexican Style Biscuits come together easily with just a few ingredients. Think Mexican Cornbread, but in biscuit form. So much prettier than a drop biscuit they are rolled and then cut into the size of your choice.
We do love Mexican Cornbread and, in fact, have a family recipe for it right here on Biscuits and Burlap from our early days. But, we don’t always want cornbread when we’ve got a taste for those hearty and bold flavors.
Jalapenos, cheese, corn and garlic are just as good (maybe even better) when added to biscuit dough, and by doing that our Mexican Style Biscuits were born.
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The basic biscuit dough has just two ingredients
We told y’all about this a while back when we made Asiago Cheese and Black Pepper Biscuits. We decided to put Nathalie Dupree’s claim to the test that good biscuits could be made with just self-rising flour and heavy cream.
We wanted ours to be more interesting than plain biscuits, so we amped up the flavor with the Asiago cheese and black pepper. Lo and behold, they turned out awesome!
This time we thought “why not use those same two basic ingredients and add different flavors?” We know a lot of y’all love your Mexican Cornbread so we are really taking on a challenge to come up with a biscuit with those flavors that you’ll love too. We think we knocked it out of the park, and hope you do too!
Rolled and cut biscuits are so pretty
There is nothing wrong with a drop biscuit, but when you’ve saved time by starting with such basic ingredients why not take the extra few minutes to roll your biscuits and cut them into uniform circles?
Even with that and grating my cheese I invested about 25 minutes total to getting these Mexican biscuits ready to go in the oven.
A few notes and tips about making Mexican Biscuits:
- Grate the cheese yourself. It does have superior flavor when freshly grated.
- Push straight down and up with the biscuit cutter for cleaner edges – no twisting!
- Pickled jalapeno slices pack the most heat. If you and yours don’t like as much spice use fresh jalapeno pepper with the seeds and ribs removed.
- Parchment paper always makes for no-stick biscuits and easy clean up.
- This and Mexican Cornbread are the only times I advocate using canned cream corn. For eating creamed corn on its own, check out our old-school southern method for making and cooking creamed corn.
- To use of as much of the dough as possible you’ll need to re-roll the dough once and cut a few more. Only do this one time though, as the dough will start to dry out. (For more info on cooking with what you have and reducing waste, read this piece on Southern Food).
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A few items you’ll need for making Mexican Style Biscuits:
How many biscuits does this recipe make?
It will all depend on the size of your biscuit cutter. For the Asiago Cheese and Black Pepper Biscuits we use a 2 inch cutter and get 16-18 biscuits. With our “almost” famous Sweet Potato Biscuits we like a more substantial size and use the 2-½ inch cutter for 12-14 biscuits.
So, you can go either route with these Mexican Biscuits. I like to make the decision based on what else I’m serving. If you’re just making a pot of soup and biscuits – go big. If you’ve got lots of other dishes make smaller biscuits.
For an equally versatile Mexican style shredded beef that you can make in your slow cooker try this recipe. It can be used on tacos, burritos, enchiladas and more! And you could start out that Tex-Mex meal with Hot Corn Dip with Cream Cheese. It’s sooo…. good!
Mexican Style Biscuits
Ingredients
- 1-¾ cups self-rising flour plus more for rolling
- 3 ounces sharp cheddar cheese grated
- ½ cup creamed corn
- ¾ cup heavy cream
- ½ teaspoon granulated garlic
- 7-8 slices picked jalapenos finely diced
- 1-2 Tablespoons butter, melted optional
Instructions
- Toss cheese with flour.
- Add cream, corn and garlic untl well blended.
- Stir in jalapenos.
- Roll on floured surface to about ¾ inch thickness, using a floured rolling pin and lightly dusting the surface of the dough with flour.
- Cut with biscuit cutter, using straight down and up motion.
- Place on baking sheet lined with parchment paper very closely together, but not touching.
- Bake at 425 degrees 12-15 minutes, or until light golden color.
- Brush with melted butter after removing from oven, if desired.
For a basic and easy 3 ingredient biscuit you’ll want to check out this easy three ingredient recipe. They come out perfectly flaky every time! Another take on that same recipe is ultra-Southern Pimento Cheese Biscuits.
We hope you love these biscuits and will take a photo of yours and tag us on Facebook and Instagram.
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Beth Neels says
These are so delicious! I made these last night and my family gobbled them up so fast, I didn’t even have time to stash one for breakfast! Boo hiss! Oh, well, I’l just have to make a double batch next time!
Pam says
Thanks, Beth! Glad y’all loved them, too.
Jessica Formicola says
I’ve never had Mexican biscuits, but man do these look good! I think I’ll make them tonight for Taco Tuesday!
Pam says
Sounds like a match made in heaven. Thanks, Jessica.
Beth says
I’ve never heard of these but am excited to give them a try for Taco night tonight! So delicious, so easy!
Pam says
Hope you enjoy. Thanks, Beth.
Raia Todd says
What a fun side! My kids are going to loooove these!
Pam says
We hope so. Thanks, Raia.
Denise says
These biscuits look incredibly delicious! I can never say no to a home made biscuit, they are too good. They would be great with a bowl of chili!
Pam says
That does sound perfect. Thank you, Denise!
Nina Quintal says
These songs look amazing and I plan on making them soon.
Question: what do you usually serve with these biscuits?
I love finding new recipes but always wish the editor chef would also suggest what other items to serve.
It would make entertaining easier for me.
Thanks so much!
Nina Quintal says
Oops….”not songs”….don’t know how that typed out…I meant “biscuits”
Pam says
Thanks so much, Nina. Gosh, the ideas of what to serve them with are endless – any soup or stew, any type of vegetable, breakfast meats like bacon, sausage, ham, etc.
Patty says
Could you use buttermilk instead of cream?
Pam says
I’m not positive Patty. The cream takes the place of shortening or butter so if I tried buttermilk I would be sure to use the full fat, not non-fat or low-fat, type. Let us know if you try it and how it turns out.