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Mellow cheese and zesty New Mexican hatch peppers make these flavorful, southwestern style favorites. They are light and fluffy, bake up in minutes and are the perfect savory choice for morning breakfast egg sandwiches, a hearty snack or served with homemade chili.
1 Stick of Butter
1 Cup Milk
Optional: 3/4 to 1 Cup Shredded Cheddar Cheese
For Easy Drop Biscuits:
1 Mix Packet (Included)
1 Stick (8 Tbsp) Melted Unsalted Butter
1 cup Whole Milk, cold, plus more for brushing
¾ to 1 cup Shredded Cheddar
Preheat oven to 425oF with rack in the center of the oven. Grease or line a baking sheet with parchment paper; set aside.
Directions: Easy Drop Method:
Melt 8 Tbsp of butter in the microwave and let cool slightly. Pour the butter into a large bowl and add milk. Stir until clumps form. Add mix and cheese and combine mix using a spatula. Using a tablespoon, drop 12 heaping spoonfuls onto prepared baking sheet. Brush each top with milk. Transfer to oven and bake for 15 to 20 minutes.
Wheat Flour (Milled Wheat, Malted Barley Flour), Non-Aluminum Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Dried New Mexico Chile Peppers, Natural Cheese Flavor, Salt, Sugar.
Contains: Wheat, Milk
Manufactured in a facility that also processes Eggs, Peanuts, Soy, Tree Nuts