Prep 15 mins
Cook 10 mins
- Combine first 3 ingredients in a large bowl; let stand 5 minutes.
- Add biscuit mix, stirring just until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface, and knead 4 or 5 times.
- Roll dough to 1/2-inch thickness; cut with a 1 1/2-inch biscuit cutter (or you can use a jar lid).
- Place on a lightly greased baking sheet.
- Brush tops with butter, and sprinkle with Parmesan cheese.
- Bake at 450* for 8 to 10 minutes or until lightly browned.
- Serve immediately.
- Yield: about 1 1/2 dozen Note: Dough may be chilled 2 hours before baking, if desired.
I thought these biscuits were very light and tasty. I made very small biscuits and next time I plan to try hot taco sauce in them. Made for Recipe Swap.
*Awesome* biscuits Sharon! Love the flavor of the taco sauce and you can spice them up by using hot taco sauce. Good idea to let the mixture sit for 5 minutes softens the onion flakes. I made big bites and got 10 nice sized biscuits. This is going in the binder thanks Sharon!
Yummy! This is a nice addition to any mexican meal. I could take the place of corn bread if it needed to. I really enjoyed it. This one will stay in my cookbook!