CHEESE BISCUITS WITH CHIPOTLE BUTTER

Betty Crocker recipe card
Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Biscuits

  • 1

    pouch (7.5 oz) Bisquick complete buttermilk biscuits mix

  • 1

    pouch (6.5 oz) Betty Crocker cornbread & muffin mix

  • 8 oz container sour cream

  • 1/2

    cup buttermilk

  • 1

    cup shredded Cheddar cheese

  • 1

    tsp fajita seasoning, if desired

  • Chipotle Butter

  • 1/2

    cup butter softened

  • 2

    tsp chopped fresh parsley

  • 1

    chipotle chile in adobo sauce (from 7 oz can), finely chopped

  • 2

    tsp adobo sauce (from can of chipotle chiles)

Directions

Heat oven to 400. Lightly grease 2 cookie sheets with shortening or cooking spray. In medium bowl, stir all biscuit ingredients with fork or whisk until blended. On lightly floured surface, press or roll dough to ½ inch thickness. Cut dough with floured 2 inch round cutter; place rounds on cookie sheets. Bake 10-12 minutes or until golden brown. Meanwhile, in small bowl, mix butter, parsley, chipotle chile and adobo sauce. Serve biscuits warm with chipotle butter.

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