I stole this recipe for Taco Boulders from a cookbook called The Cheese Lovers Cookbook. Biscuit baking mix makes this drop biscuit recipe quick and easy to make. The baking mix is combined with shredded cheese, canned chiles and milk. Then the batter is dropped on a baking sheet. After baking these biscuits are brushed with a melted butter, chili powder and garlic powder mixture. These biscuits are a variety on the Red Lobster biscuits, and who doesn’t love a Red Lobster biscuit?
“There is no one of-woman-born who does not like Red Lobster Cheddar Bay biscuits. Anyone who claims otherwise is a liar and a socialist.” – Tina Fey, Bossypants (see more quotes in the Quotes tab)
Preheat oven to 425 F. Line baking sheet with parchment paper or spray with nonstick cooking spray. Combine 2 ¼ cups biscuit baking mix (you can use Bisquick), 1 cup shredded taco cheese blend and 2 tbsp canned diced mild green chiles in a large bowl.
Then pour in ⅔ cup milk. (I like to make a well in the dry ingredients before pouring in the milk.)
Next gently stir in the milk just until moistened. (Don’t over mix, the biscuits can become too tough.)
Drop dough by ¼ cupfuls into 12 mounds on prepared baking sheet. (I recommend spraying the measuring cup with non-stick spray first, the batter will come out easier.)
Bake 11 to 13 minutes or until golden brown. Then in a small bowl melt 3 tbsp butter and mix in ¼ tsp chili powder and ¼ tsp garlic powder.
Remove biscuits to wire rack; immediately brush with butter mixture.
Serve warm. These biscuits or boulders are great with a soup or chili!
If you liked Taco Boulders and want to try another drop biscuit recipe you can try Pimento Cheese Biscuits.
Taco Boulders
Ingredients
- 2 ¼ cups biscuit baking mix
- 1 cup (4 oz) shredded taco cheese blend
- 2 tbsp canned diced mild green chiles drained
- ⅔ cup milk
- 3 tbsp butter
- ¼ tsp chili powder
- ¼ tsp garlic powder
Instructions
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Preheat oven to 425 Line baking sheet with parchment paper or spray with nonstick cooking spray.
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Combine baking mix, cheese and chiles in a large bowl. Stir in milk just until moistened. Drop dough by ¼ cupfuls into 12 mounds on prepared baking sheet.
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Bake 11 to 13 minutes or until golden brown. Melt butter and mix in chili powder and garlic powder. Remove biscuits to wire rack; immediately brush with butter mixture. Serve warm.