Green Chilen Cheese Biscuit Recipes

Steps:

• Heat oven to 400 degrees.
• Lightly grease cookie sheet.
• Separate dough into 10 biscuits.
• In small bowl, combine melted margarine& chili powder& brush over biscuits.
• Sprinkle with chilies and shredded cheese.
• Place on cookie sheet and bake at 400 for 10 to 17 minutes or until golden brown.
• After baking, you may freeze and reheat in microwave at a later date.

Steps:

• Heat oven to 375°F. Spray 9 regular-size muffin cups with cooking spray.
• 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.
• In small bowl, mix chiles, cheese and taco seasoning mix.
• 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.
• Bake 12 to 15 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 400°F.
• Lightly grease a cookie sheet.
• Separate the biscuits. Place one biscuit in the center and place the remaining 9 in a circle around it, edges slightly overlapping. Gently press them together. You should get about a ten inch circle(with pretty scalloped edges).
• Combine olive oil (you could use melted butter) and chili powder. Brush over the biscuits. Sprinkle with chilies and cheese.
• Bake for 12-15 minute until nice and golden brown.
• To serve; pull them apart.
• I have also used olive oil, chopped garlic, fresh minced rosemary and parmesan cheese.