CHEESE BISCUITS WITH CHIPOTLE BUTTER

By Kitchenbee

Betty Crocker recipe card

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)

Preparation

Step 1

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.