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


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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


  • 1Prepare 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.

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About Fiesta Biscuits

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

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