Mexican Baked Biscuits

Carole M. Fish

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 (7 1/2 oz) cans or 10 count buttermilk biscuits
  • 1 (16 oz) jar chunky salsa, your choice of mild or hot
  • 1 medium white onion, chopped fine
  • 1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees. Separate biscuits and cut each into quarters. In a large mixing bowl toss biscuit pieces with salsa, cheese, and onion. Coat a 9x12x2 inch baking dish with cooking spray. Spread mixture evenly in dish and bake for 30 minutes uncovered or until center if fully cooked.

Serves 8 to 10 people.



IN HONOR OF
 GLEANER’S SUNDAY SCHOOL TECH
ERS

GIVEN BY
BILLIE HAYTON





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