MEXICAN DROP BISCUITS
Yields 1 dozen
2 cups biscuit/baking mix
1 cup (4 oz.) shredded taco cheese
1 can (4 oz.) chopped green chilies, undrained
1/2 cup water
3 tbsp. butter, melted
1 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. cayenne pepper
In a small bowl, combine the biscuit mix, cheese and chilies.  Stir in water just until moistened.  Drop into 12 mounds 2-in. apart onto a greased baking sheet.  Bake at 450 for 10-15 minutes or until golden brown. 

In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits.  Serve warm.
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