2 1/2 cup Dry Biscuit Mix plus 1/3 cup more for dusting
2/3 cup Milk
1/2 teaspoon Garlic Powder
1/2 cup Shredded Cheddar Cheese
1/2 cup New Mexican Hatch Chiles peeled seeded and chopped
2 tablespoons Butter melted
Preheat oven to 450F. Place rack in middle of oven.
In a medium sized mixing bowl combine biscuit mix, milk, and garlic powder.
Allow to sit for a minute or two and thicken.
Fold in cheddar and chiles. The biscuit dough will be a little wet from the chiles.
Using some of the remaining 1/3 cup biscuit mix, dust dry cutting board.
Place dough onto cutting board and sprinkle a little of the remaining biscuit mix on top of dough to prevent sticking.
Gently shape dough into a large 1 inch thick pancake, handling dough as little as possible.
Keep in mind that the more the dough is squished or handled, the tougher the finished biscuits will be.
Roll out to 3/8 inch thickness.
With cut-outs touching each other, cut dough into 2 inch rounds and place on parchment lined cookie sheet, spaced one inch apart from each other.
Gently gather scraps and reshape into another 3/8 inch thick round and cut remaining biscuits.
If you wish to make drop biscuits instead, use two soup spoons.
Use one spoon to scoop a walnut size ball of dough, the other spoon to scrape the dough onto the prepared pan.
Melt butter and lightly brush tops of biscuits before placing them into a pre-heated oven.
Bake 8-10 minutes or until golden brown.