1 (8 ounce) can refrigerated biscuit dough
1 (16 ounce) can diced celery
1 small lime
1/4 cup lime juice
1 scotch bonnet chile pepper to taste
4 teaspoons dry mustard mix
In a medium bowl, mix biscuit dough, celery, lime juice, chile pepper, dry mustard, and mustard-flavored glaze. Refrigerate for 2 hours but do not set aside.
Bake covered in a 375 degree oven for 25 to 40 minutes or until biscuits are golden brown. Allow to cool completely.