Southwestern Drop Biscuits

Sharon Whitley


Good as a side to a bowl of chili or a Mexican or Southwest dish. Easy to make and better than using a premade mix.

☆☆☆☆☆ 0 votes
Makes 8 biscuits
10 Min
15 Min


1 c
all purpose flour
3/4 c
white whole wheat flour or whole wheat flour
2 tsp
baking powder
1 to 2 tsp
chili powder
1/4 tsp
1/4 tsp
dried oregano, curshed
8 oz
light sour cream
1/3 c
fat free milk
additional chili powder, optional


1Preheat oven to 425. Lightly grease a large baking sheet or line with parchment paper; set aside.

In a medium bowl stir together all-purpose flour, whole wheat flour, baking powder, 1-2 teaspoons chili powder, the salt and oregano. Make a well in the center of the flour mixture.
2In small bowl, whisk together sour cream and milk until smooth. Add sour cream mixture all at once to flour mixture; stir just until combined.
3Using about 1/3 cup dough for each biscuit, drop dough into 8 mounds onto prepared baking sheet, about 2 inches apart. If desired, sprinkle with additional chili powder.

Bake 14-16 minutes or until golden brown. Serve warm.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: Southwestern
Other Tag: Quick & Easy