Fiesta Biscuits

Pat Duran


These are great as an appetizer -spread with Dijon mustard Dill Dip - or eat with any seafood meal. Can also be served with Hollandaise sauce asparagus or creamed peas over top.


★★★★★ 2 votes

48 snack appetizers
15 Min
10 Min


  • 8 c
  • 2 Tbsp
    lemon juice
  • 1 lb
    finely grated american cheese
  • 1 c
    chopped pimientos or red bell pepper
  • 2 Tbsp
    chopped fresh parsley
  • 1/2 c
    diced green onion
  • 1 c
    diced cooked salad shrimp

How to Make Fiesta Biscuits


  1. Prepare Bisquick according to package directions for rolled biscuits, except add the lemon juice for some of the liquid. Divide the dough in half. Roll each into a rectangle 18x10 inch and 1/4-inch thick. Sprinkle each rectangle with 1/2 of each remaining ingredient in order given. Roll up like jelly roll; cut each roll into 24 slices- 3/4-inches thick. Place in sprayed muffin pan. Brush tops with milk. Bake in 375^ oven for 8-10 minutes,until biscuits are golden and done. These freeze well so you can always have snacks on hand. Thaw at room temperature for 10 minutes warm in oven for 5 minutes or until hot.

Printable Recipe Card

About Fiesta Biscuits

Course/Dish: Fish Vegetables Biscuits
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy Healthy

Show 3 Comments & Reviews

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