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Tex-Mex Biscuits

I love cooking with green chilies because they add so much flavor to ordinary dishes. Once while making a pot of chili, I had some green chilies left over and mixed them into my biscuit dough, creating this recipe. The fresh-from-the-oven treats are a wonderful accompaniment to soup or chili. -Angie Trolz, Jackson, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    about 1 dozen


  • 2 cups biscuit/baking mix
  • 2/3 cup 2% milk
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies, drained


  • In a large bowl, combine biscuit mix and milk until a soft dough forms. Stir in cheese and chilies. Turn onto a floured surface; knead 10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter.
  • Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 125 calories, 6g fat (3g saturated fat), 12mg cholesterol, 353mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 4g protein.
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  • gunslinger
    Sep 29, 2016

    I made these to go with my salmon patties. They were delicious! Next time I will brush them with a little melted butter and garlic powder to really put them over the top!

  • Queenlalisa
    Aug 13, 2016

    These were really good with my spicy eggs this morning. A nice change from plain biscuits. Soft and fluffy!

  • FriedaG
    May 10, 2007

    No comment left