A super simple drop biscuit with a hot-smokey flavor and a mild creamy texture. A spicy and winning combination that is especially good with soups and salads!



  • 2 tablespoons Chipotle pepper in adobo sauce, chopped *
  • 2 cups WEM Biscuit Mix
  • 4 ounces cream cheese (low-fat is fine)
  • 1 tablespoon sugar
  • 1 cup milk
  • *Jalapeno Pepper, fresh or pickled, can be substituted for the Chipotle Pepper


Hands-on Time: 5 minutes
Baking Time: 12 minutes
Total Time: 17 minutes
Yield: 18 biscuits

  1. Preheat oven to 425 degrees.
  2. Chop peppers very fine.
  3. Combine biscuit mix and sugar in a medium-size bowl.
  4. Cut cream cheese into biscuit mix with a pastry cutter or fork. (This can also be done in a food processor but be careful not to over-process. Usually, about 5 pulses will do.)
  5. Add peppers and stir
  6. Add milk and stir just until moistened.
  7. Coat a baking sheet with vegetable oil spray.
  8. Drop by rounded tablespoonfuls, 2 inches apart, onto a baking sheet.
  9. Bake for 12 minutes or until golden.

Recipe Tips and Tricks

Drop biscuits are extra quick and easy!
Try using a teaspoon to drop biscuits for a bite-size appetizer that will give your taste buds a wake-up call!