The addition of cheese and green chilies makes these mouthwatering biscuits wonderfully moist. They're a fabulous accompaniment to soup and stew.—Taste of Home Test Kitchen
- 2-1/2 cups biscuit/baking mix
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (4 ounces) chopped green chilies, drained
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2/3 cup milk
- In a medium bowl, combine the first six ingredients; mix well. Stir in milk just until moistened. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 450° for 10 - 12 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Savory Drop Biscuits in Taste of Home Meals in Minutes Calendar Annual 2003, p3
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Reviewed Jan. 6, 2013
"Really good and very fast to make, went great with the enchilada soup I had made!"