Description
Discover the irresistible Shrimp Nacho Biscuit Twirl Bombs recipe! Learn step-by-step how to create these savory delights that will wow your taste buds and impress guests.
Ingredients
- 2 cup (480 ml) s all-purpose flour (240 grams)
- 1 tablespoon (15 ml) baking powder (15 grams)
- 1 teaspoon (5 ml) salt (5 grams)
- 1/2 cup (120 ml) unsalted butter, cold and cubed (113 grams)
- 3/4 cup (180 ml) milk (180 milliliters)
- 1 cup (240 ml) cooked shrimp, chopped (150 grams)
- 1 cup (240 ml) shredded cheddar cheese (100 grams)
- 1/2 cup (120 ml) salsa (120 milliliters)
- 1/4 cup (60 ml) chopped green onions (25 grams)
- 1 tablespoon (15 ml) taco seasoning (8 grams)
- 1/2 cup (120 ml) sour cream, for serving (120 milliliters)
- 1/4 cup (60 ml) chopped fresh cilantro (15 grams)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until a dough forms.
- Lightly flour a clean surface and roll out the dough into a rectangle about 1/4 inch thick.
- In a separate bowl, mix the chopped shrimp, cheddar cheese, salsa, green onions, and taco seasoning.
- Spread the shrimp mixture evenly over the rolled-out dough.
- Starting from one long side, tightly roll the dough into a log.
- Slice the log into 1-inch thick pieces.
- Place the slices, cut side up, on the prepared baking sheet.
- Bake in the preheated oven for 15-18 minutes until golden brown.
- Remove from the oven and let cool slightly.
- Serve warm with sour cream and garnish with chopped cilantro.
Notes
- Work swiftly when blending butter into the flour to keep it cold and achieve a flaky doughnLet the shrimp mixture rest to enhance the infusion of taco seasoning into the shrimp and cheesenAdd cilantro right before serving to preserve its fresh color and aroma
