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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. MORE + LESS -

Inspired Taste
November 5, 2012


2 1/2
cups Original Bisquick™ mix
cup milk
can (4.5 oz) Old El Paso™ chopped green chiles
cup shredded pepper Jack or Monterey Jack cheese (3 oz)
teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)


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  • 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.

Expert Tips

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 Information

No nutrition information available for this recipe

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