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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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âWe love these golden biscuits with big bowls of soup,â Teresa Spencer notes from Wauwatosa, Wisconsin. âThe green chilies and taco cheese add extra zip to everyday meals.â Ingredients:
2 cups biscuit/baking mix |
1 cup (4 ounces) shredded mexican cheese blend |
1 can (4 ounces) chopped green chilies, undrained |
1/2 cup water |
3 tablespoons butter, melted |
1 teaspoon dried parsley flakes |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/8 teaspoon cayenne pepper |
Directions:
1. In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown.
2. In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.
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