Tex-mex biscuits is a wonderful accompaniment to soup or chili. And they’re not any more complicated than making regular biscuits. From Angie Trolz of Jackson Michigan.

Ingredients 

2 cups biscuit/baking mix

2/3 cup milk

1 cup (4 ounces) finely shredded cheddar

cheese

1 can (4 ounces) chopped green chilies,

drained

Method 

In a bowl, combine biscuit mix and milk until a soft dough forms. Stir in cheese and chilies. Turn onto a floured surface; knead 10 times.

Roll out to 1/2-in. thickness and cut with a 2-1/2-in. biscuit cutter.

Place on an ungreased baking sheet. 

Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: about 1 dozen.