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Mexican Drop Biscuits ****
yield: 1 dozen
prep/total time: 20 mins

2 cups biscuit/baking mix
1 cup (4 ounces) shredded taco cheese
1 can (4 ounces) chopped green chilies, undrained
1/2 cup water
3 tbsp butter, melted
1 tsp dried parsley flakes
1/4 garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
1/8 tsp cayenne pepper

In a small bowl, combine the biscuit mix, cheese and chilies.
Stir in water just until moistened.
Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450 for 10-15 minutes or until golden brown.
In a small bowl, combine the butter, parsley, garlic powder, oregano,
thyme and cayenne pepper; brush over biscuits.
Serve warm.

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Mexican_Drop_Biscuits
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