- 3 1/2 cups all-purpose baking mix
- 1 to 2 tablespoons taco seasoning mix
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
- 1 cup milk
- Butter (optional)
How to Make It
Combine baking mix and taco seasoning in large bowl; add tomatoes, cheese, and milk, stirring until soft dough forms. Drop dough by two tablespoonfuls onto ungreased cookie sheets 2 to 3 inches apart.
Bake at 425° for 12 to 15 minutes or until biscuits begin to brown. Serve warm with butter, if desired.