Even a novice baker can make tender, flaky from-scratch biscuits. Go get some flour, baking powder and cream cheese, and we'll show you how.
What You Need
Original recipe yields 14 servings
2 cups flour
1 Tbsp. CALUMET Baking Powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup milk
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Let's Make It
Heat oven to 425ºF.
Mix flour and baking powder in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in shredded cheese. Add milk; stir until mixture forms soft dough.
Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheet.
Bake 12 to 15 min. or until golden brown.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Use only regular cream cheese since the light variety will produce lumpy biscuits.
Pour in milk all at once and mix briefly - don't worry if small pieces of cream cheese remain.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.