Mexican Drop Biscuits

Ingredients:

2 cups biscuit/baking mix

1 cup (4 ounces) shredded taco cheese

1 can (4 ounces) chopped green chilies, undrained

1/2 cup water

3 tablespoons butter, melted

1 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 450 degrees. In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 inches apart onto a greased baking sheet. Bake at 450 degrees for 10-15 minutes or until golden brown.

In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm.