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Mexican Drop Biscuits Recipe

Photo by: Taste of Home

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“We love these golden biscuits with big bowls of soup,” Teresa Spencer notes from Wauwatosa, Wisconsin. “The green chilies and taco cheese add extra zip to everyday meals.”

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12 Servings
Prep/Total Time: 20 min.

Ingredients

2 cups biscuit/baking mix
1 cup (4 ounces) shredded taco cheese
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

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.
In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 140 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 379 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.

Mexican Drop Biscuits published in Simple & Delicious March/April 2006, p22

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