Green Chile'n Cheese Biscuit
- Ready In:
- 1 (10 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
- 1 tablespoon margarine or 1 tablespoon butter, melted
- 1⁄4 teaspoon chili powder
- 3 tablespoons canned mild green chilies, chopped drained
- 1⁄2 cup colby-monterey jack cheese, shredded
- 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.
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Having always been for most part a 'from scratch' cook it took me awhile to give this a go - pity it took me so long as this recipe is super good! Really surprised just how good those biscuits from a can are - of course the extras make them a five star! These were great with bowl of home made soup. A wonderful cheese biscuit that is both easy to make and great to serve. I too think these would make great appetizers. Thank you Merlot for another of your winners!
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