These are NOT your ordinary biscuits!
These are biscuits and gravy Mexican Style.
Fluffy and high these Cheddar Biscuits are perfect for this gravy.
Truth be told about gravy. I LOVE it, I love it on french fries, mashed potatoes, it’s so yummy I really like dunking stuff in gravy.
Old El Paso asked me to create a recipe using their traditional refried beans and really when I dreamt this one up I wasn’t sure how it would turn out. But believe me, two batches of biscuits later the gravy was a huge hit, my kids saw me writing this up and they mentioned again how much they loved the gravy. Even my pickier eater loved it. I think he wanted me to stop everything and whip up a batch as we were speaking.
Heat butter and flour, whisk and cook 1 minute. Slowly add in chicken broth, whisking continually. Add in refried beans and whisk, the gravy with thicken upon standing.
- 1 tablespoon butter
- 1 tablespoon flour
- 1½ cups chicken broth
- 8 oz. Refried Beans
- ½ teaspoon cumin
- 4 cups flour
- 4 teaspoons Bakewell Cream
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup shortening
- 1½ cups cold milk
- 2 oz. grated Cheddar Cheese
- Heat butter and flour in skillet.
- Slowly pour in chicken broth and whisk continually.
- Add in refried beans and whisk until smooth.
- Stir in cumin.
- Gravy will thicken upon standing.
- Mix, flour, Bakewell cream, baking soda, salt with shortening with pastry cutter until crumbly.
- Add milk and cheese and stir with fork until incorporated.
- Roll out and cut ½" thick biscuits with cookie or biscuit cutter.
- Bake at 475 degrees for 5 minutes.
- Turn oven off and leave biscuits in oven for 5-10 minutes until golden.
I was asked by General Mills to create a recipe for Old El Paso Refried Beans. All opinions are my own.