Mexican Drop Biscuits
“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.”
Ingredients
- 2 cups biscuit/baking mix
- 1 cup 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
Reviews
These were great! perfect side to my chicken tortilla soup I agree with Katlaydee3 reminded me of spicy Red Lobster biscuit!
Excellent! These were like a spicy version of the biscuits from Red Lobster. I will definitely be making these again!
No comment left
No comment left