Thursday, December 13, 2012

Cheddar and Green Chili Drop Biscuits

Warm, Gooey, and Cheesy? Yes Please!!!
Ho, Ho, Holy Cow! How is it the middle of December already? I still have presents to buy, a couple of decorations to put up, and assorted other obligations that may or may not get done before the end of the season.

In the midst of all of this holiday hustle and bustle, I forgot to move “Jess” our Elf on the Shelf last night. Good thing the toddler is in preschool for a few hours today…I’ll just have to come up with some sort of crafty response as to why she moved this morning instead of after her midnight jaunt to the North Pole. Perhaps this gymnastics-inspired pose will serve as a good distraction?
"Jess" Hanging Around
Anyhoo, I promised in my last post to put up a few seasonal dishes this December and there’s definitely room on our holiday table for these Cheddar and Green Chili Drop Biscuits. In reality cheesy biscuits are amazing ANY time of year but these are a nice alternative to traditional dinner rolls.
Now, the recipes I post are usually healthy and made pretty much from scratch. However, this one calls for Bisquick (gasp!). But I promise you, they are simple and delicious and those are two big bonuses in my book—especially this time of year.

As you can see in the picture above, I made five giant biscuits but you could easily use less dough mixture for each and have maybe 10 small rolls per batch. Play around—the size of your biscuits is up to you. Here’s what I came up with.
Cheddar and Green Chili Drop Biscuits
Makes 5 large or 10 small biscuits


Ingredients:
1½ cups Bisquick (I used the HeartSmart version)
1 (7-ounce) can diced green chilis
¾ cup sharp cheddar cheese, shredded
¼ cup reduced-fat milk


Directions:
Preheat oven to 450 degrees.
In a medium bowl, combine all ingredients and stir well to distribute cheese and chilis evenly.

Use a spoon to “drop” the dough mixture onto a baking sheet lined with aluminum foil or parchment paper. (This amount should yield 5 large or 10 small biscuits.)

Bake 11-13 minutes at 450 degrees until biscuits are golden brown and a toothpick inserted into the center comes out clean.
Results:
These are SOOOOOOO good. How could they not be? They are warm, gooey, and full of cheese…it’s basically impossible to go wrong with that combo.


I call them drop biscuits because you literally plop them onto the baking sheet and stick them in the oven. No rolling pin or cutting implements required. Again, easy peasy. Just the way I like my recipes.
I served these biscuits with a large field greens salad topped with tomatoes, buffalo mozzarella cheese, a crab cake, and spicy mango salsa…but they make a great side to just about any dish, from holiday ham to roasted turkey. They would also pair nicely with chicken tortilla or Caliente Crock Pot Chicken and Vegetable Soup. Let’s not kid ourselves: They would even be good alone.

Stay tuned for more holiday favorites. I’m working on an orange-spice cranberry sauce and I’m also on the lookout for a good sweet potato dish I can modify. If you have family favorites you’d like to share, feel free to email them to me at ryanngroseclose@gmail.com. You can also post them in the comments section below.
Hope everyone is enjoying this crazy, yet wonderful time of year.

Until next time,
Ryann

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