Chile and Cheese Biscuit Cups

Prep

15

min
Total

30

min
Servings

9

These simple, savory pull-apart biscuits get a spicy boost of flavor from shredded cheese and Old El Paso chopped green chiles. Pull them together with just 15 minutes of prep time, thanks to Bisquick mix.

Ingredients

2 1/2

cups Original Bisquick™ mix
2/3

cup milk
1

can (4.5 oz) Old El Paso™ chopped green chiles
3/4

cup shredded pepper Jack or Monterey Jack cheese (3 oz)
1

teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)

Steps

1

Heat oven to 375°F. Spray 9 regular-size muffin cups with cooking spray.
2

In medium bowl, stir together Bisquick mix and milk until soft dough forms. Shape heaping teaspoonfuls of dough into 27 balls; flatten each ball into flat round.
3

In small bowl, mix chiles, cheese and taco seasoning mix.
4

Place 1 dough round on work surface; top with about 1/2 teaspoon of chile mixture. Top with second dough round, another 1/2 teaspoon of chile mixture and third dough round. Place stack in muffin cup, edges facing toward bottom of cup; gently fan out edges. Repeat with remaining dough rounds and chile mixture.
5

Bake 12 to 15 minutes or until golden brown. Serve warm.

Recipe Tips

tip 1

Instead of chiles and pepper Jack cheese, try dried cranberries and Cheddar cheese for sweet rather than savory biscuits.
tip 2

For extra shine, brush tops of biscuits with egg wash (1 egg beaten with 1 tablespoon water) before baking.

Nutrition

Nutrition Facts are not available for this recipe