MEXICAN DROP BISCUITS

Mexican Drop Biscuits image

"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."

Provided by Taste of Home

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.