Nov 5, 2010

Tex-Mex Biscuits

Tex-Mex Biscuits

This isn’t even a real recipe, it’s more like me going stark raving bonkers in the kitchen. Nothing new there, I know. Not even sure why I named it Tex-Mex. It seemed like the right thing to do.

Here’s what happened:

I was cleaning out my kitchen cabinets—for the sake of it, let’s pretend I do this more than twice a year—when I ran into an old Bisquick box that still had one cup left in it. Since this stuff is hard to come by in the Netherlands I had to make it count and decided to just knock myself out with it.

Checked my fridge, checked my pantry, threw a bunch of stuff together and here’s what I ended up with.


Ingredients:

1 cup biscuit mix
1/3 cup milk
red/green Jalapeños (canned)
grated cheddar
spring onions
1/2 avocado
sprinkling Mexican/taco seasoning

Keep in mind that I only had 1 cup of bisquick to work with. Double or triple the recipe if you want. Bake them and then bring me some, okay?



Directions:

The Bisquick. Just wondering: am I the only who has serious heartburn issues when I eat stuff like this?
Tex-Mex Biscuits

Finely mince a spring onion. Or two if you’re feeling rebellious.
Tex-Mex Biscuits

I’ve combined 2 sliced (canned) red with green jalapeños. It gave a wonderful kick. Finely mince them.
Tex-Mex Biscuits

Grate some spicy cheddar. This was roughly 1/2 a cup— I usually eyeball the amount.
Tex-Mex Biscuits

Man, I love avocado, but it wasn’t meant to be part of this recipe. Initially I wanted to add corn but the moment I realized there was not one lousy kernel to be found anywhere in the house, I decided to try avocado instead.

Not ever having baked with it I wasn’t sure what to expect. I was pleasantly surprised; baking it creates a whole different nutty flavor than what I’m used to when eating it uncooked, very nice.
Tex-Mex Biscuits

Finely mince half an avocado.
Tex-Mex Biscuits

You’re suffering from knife envy, admit it! Isn’t it gorgeous?

Get yourself a big bowl and combine the Bisquick with a touch of taco or any other type of Mexican seasoning. Just a hint, no more than 1/2 a tsp.
Tex-Mex Biscuits

Pour in the milk.
Tex-Mex Biscuits

Add the chopped jalapeño, spring onion and cheddar.
Tex-Mex Biscuits

Stir until just combined. Looks cheerful, doesn’t it?
Tex-Mex Biscuits

Gently stir in the avocado. My pieces were a big on the big side so you might want to chop them smaller.
Tex-Mex Biscuits

Line a baking sheet with paper or Silpat and se about 2 tbsp batter to form a biscuit. Flatten them a bit with your fingers. There was enough batter for 9 of them.
Tex-Mex Biscuits

Bake the biscuits at 400F (200C) for 12 to 14 minutes, until golden brown.

These were really good, spicy without being too hot. I served them with a big bowl of chili con carne and it was a great addition! Even the kiddo—who usually steers clear from avocado—ate two of them.
Tex-Mex Biscuits

They somewhat reminded me of my vegetable cookies. Next time I’ll be trying them with corn and avocado.

Tex-Mex Biscuits
Ingredients
    1 cup biscuit mix
    1/3 cup milk
    red/green Jalapeños (canned)
    grated cheddar
    spring onions
    1/2 avocado
    sprinkling Mexican/taco seasoning (1/2 a tsp or so)
Directions
    Finely mince the spring onion, jalapeños and half the avocado. Grate the cheddar. Combine the bisquick with the seasoning and stir, pour in the milk and add chopped ingredients and cheese. Stir wel. Carefully stir in the diced avocado.

    Line a baking sheet and use 2 tbsp batter for ewach biscuit. Form 9 biscuits. Flatten them a little with your hand. Bake them at 400F (200C) for 12 to 14 minutes, until golden brown.
Meal type: side dish
Servings: 9
Copyright: © kayotickitchen.com
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