YIELD: 12-14 biscuits
PREP TIME: 10 minutes
BAKE TIME: 12-15 minutes

Ingredients

2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

1 tbsp. baking powder

1 pkg. cream cheese, 8 oz.*

1 cup cheddar cheese, shredded

1/2 cup milk

*Be sure to use regular cream cheese and not light as it may make the biscuits lumpy.

Directions

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Preheat oven to 425⁰F (220⁰C).

In a large bowl, mix flour and baking powder.

Cut in cream cheese with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar cheese. Add milk and stir until mixture forms soft dough.

Place dough on a lightly floured surface and pat out to about 3/4″ thickness. Using a cookie dough cutter, cut into 2″ biscuits and place 2″ apart on a baking sheet.

Bake 12-15 minutes or until golden.

BAKING TIP: Biscuits should be cut with a sharp edge, straight down and up, a dull edge or twist of the cutter will inhibit the biscuit rising.

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