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Mexican Drop Biscuits

“We love these golden biscuits with big bowls of soup,” Teresa Spencer notes from Wauwatosa, Wisconsin. “The green chilies and taco cheese add extra zip to everyday meals.”
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 dozen


  • 2 cups biscuit/baking mix
  • 1 cup shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper


  • 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.
Nutrition Facts
1 each: 140 calories, 8g fat (4g saturated fat), 15mg cholesterol, 379mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 3g protein.
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Average Rating:
  • Dina
    Feb 2, 2021

    These were great! perfect side to my chicken tortilla soup I agree with Katlaydee3 reminded me of spicy Red Lobster biscuit!

  • katlaydee3
    Jul 16, 2017

    Excellent! These were like a spicy version of the biscuits from Red Lobster. I will definitely be making these again!

  • jampbp
    Jan 4, 2011

    No comment left

  • 1Domestic_Goddess
    Jul 29, 2006

    No comment left