Chile and Cheese Biscuit Cups

  • Prep 15 min
  • Total 30 min
  • Servings 9

Ingredients

  • 2 1/2 cups Original Bisquick™ mix
  • 2/3 cup milk
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 3/4 cup shredded pepper Jack or Monterey Jack cheese (3 oz)
  • 1 teaspoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix

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.

  • Instead of chiles and pepper Jack cheese, try dried cranberries and Cheddar cheese for sweet rather than savory biscuits.
  • For extra shine, brush tops of biscuits with egg wash (1 egg beaten with 1 tablespoon water) before baking.

Nutrition Facts are not available for this recipe
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