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Cheese Biscuits with Chipotle Butter
pouch (7.5 oz) Bisquick™ Complete buttermilk biscuits mix
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
container (8 oz) sour cream
cup shredded Cheddar cheese (4 oz)
teaspoon fajita seasoning, if desired
cup butter, softened
teaspoons chopped fresh parsley
chipotle chile in adobo sauce (from 7-oz can), finely chopped
teaspoons adobo sauce (from can of chipotle chiles)
Heat oven to 400°F. Lightly grease 2 cookie sheets with shortening or cooking spray.
In medium bowl, stir all biscuit ingredients with fork or whisk until blended. On lightly floured surface, press or roll dough to 1/2-inch thickness. Cut dough with floured 2-inch round cutter; place rounds on cookie sheets.
Bake 10 to 12 minutes or until golden brown.
Meanwhile, in small bowl, mix butter, parsley, chipotle chile and adobo sauce. Serve biscuits warm with chipotle butter.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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