Taco Biscuits

The whole family loved these and they were not too spicy for Maggie (age 4).

2 1/2 cups Pamela's Products Baking Mix
1 cup shredded taco cheese
2/3 cup Plain almond milk ( I was a bit generous here)
2 Tbsp Butter, melted
1/4 tsp chili powder
1/4 tsp garlic powder

Preheat oven to 425 degrees.  Spray cookie sheet with non stick spray.  I have a sprayer that I can use my own olive oil with since I am allergic to soy and most of the sprays still have soy in them even if they are listed as "canola" etc.  Combine baking mix and cheese then stir in almond milk until moistened.  Divide batter into 12 mounds on the greased cookie sheet.
Bake 11-13 minutes or until golden brown.  Meanwhile combine melted butter, chili powder and garlic powder in a small bowl.  Next time I make these, I'm going to add more garlic powder and chili powder and possibly add onion powder. They turned out a lot milder than expected but were still really good.  Remove biscuits to a wire rack and immediately brush on butter mixture. 

Makes 12 servings that are 4 Weight Watchers Points each.