Chile and Cheese Biscuit Cups

Chile and Cheese Biscuit Cups
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  • Prep



  • Total



  • Servings


These simple, savory pull-apart biscuits get a spicy boost of flavor from shredded cheese and Old El Paso chopped green chiles. Pull them together with just 15 minutes of prep time, thanks to Bisquick mix.


  • 2 1/2

    cups Original Bisquick™ mix

  • 2/3

    cup milk

  • 1

    can (4.5 oz) Old El Paso™ chopped green chiles

  • 3/4

    cup shredded pepper Jack or Monterey Jack cheese (3 oz)

  • 1

    teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)


  • 1
    Heat oven to 375°F. Spray 9 regular-size muffin cups with cooking spray.
  • 2
    In medium bowl, stir together Bisquick mix and milk until soft dough forms. Shape heaping teaspoonfuls of dough into 27 balls; flatten each ball into flat round.
  • 3
    In small bowl, mix chiles, cheese and taco seasoning mix.
  • 4
    Place 1 dough round on work surface; top with about 1/2 teaspoon of chile mixture. Top with second dough round, another 1/2 teaspoon of chile mixture and third dough round. Place stack in muffin cup, edges facing toward bottom of cup; gently fan out edges. Repeat with remaining dough rounds and chile mixture.
  • 5
    Bake 12 to 15 minutes or until golden brown. Serve warm.

Recipe Tips

  • tip 1

    Instead of chiles and pepper Jack cheese, try dried cranberries and Cheddar cheese for sweet rather than savory biscuits.

  • tip 2

    For extra shine, brush tops of biscuits with egg wash (1 egg beaten with 1 tablespoon water) before baking.


Nutrition Facts are not available for this recipe
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