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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Mild fruity dried chile — red enchilada sauce, carne adovada
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Mild fruity dried chile — red enchilada sauce, carne adovada
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Preheat the oven to 450°F. In a medium bowl, combine the baking mix, shredded cheese, drained chiles, garlic powder and milk, stirring until a soft dough forms. Sprinkle your work surface with a little baking mix and turn the dough out onto the prepared surface. Knead the dough lightly 3-4 times, adding a little baking mix, if needed, to prevent the dough from being overly sticky. Pat or roll the dough to 1/2" thickness and cut with a 2 1/2" round cutter. Place on an ungreased baking sheet. Bake at 450°F for 10-12 minutes or until biscuits are golden brown. Makes about 1 dozen. Adapted from Southern Living.