Cheese Biscuits With Chipotle Butter Recipe

Ingredients

1

                        pouch (7.5 oz) Bisquick™ Complete buttermilk biscuits mix

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1

container (8 oz) sour cream

1/2

cup buttermilk

1

cup shredded Cheddar cheese (4 oz)

1

teaspoon fajita seasoning, if desired

1/2

cup butter, softened

2

teaspoons chopped fresh parsley

1

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

2

teaspoons adobo sauce (from can of chipotle chiles)

Preparation

Heat oven to 400°F. 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 1/2-inch thickness. Cut dough with floured 2-inch round cutter; place rounds on cookie sheets.

Bake 10 to 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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