1 (12 ounce) package sliced neapolitan biscuits
3/4 cup heavy cream
3/4 cup dry Mexican-style rice
salt to taste
peppers, prepared to be crushed
Preheat oven to 375 degrees F (190 degrees C).
In a medium mixing bowl combine biscuit mix, cream cheese, fluid ingredients. Divide batter evenly between two baking sheets. Smooth slightly; press down baking sheets as necessary.
Bake 12-inch biscuit pan at 375 degrees F (190 degrees C) for 20 minutes. Remove from oven, and carefully roll little liners (?) next to sides of pan. Return to oven and bake until smooth, about 35 to 40 minutes. You may want to use a toothpick to help drain a little bit the juices.