Ingredients
- 2 cups biscuit mix (suggested: Bisquick)
- 3 ounces cream cheese
- Milk, to moisten
- Flour
Directions
Preheat oven to 375 degrees F.
In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don't knead too much or your biscuits will be tough. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.
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By cubeshaker
bolingbrook, IL
on July 02, 2011
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This was about what I figured it would be. Many reviews say it didnt rise. My bet is they rose, just not like from scratch biscuits. I have used mixed biscuits before and each time they NEVER rose like from scratch biscuits. I do not know if it is lack of fat or what. I have seen other recipes for this on line using self rising flower, cream cheese, and stick of butter. While I havent tried this yet, my bet is that due to the the butter, the rise and fluffiness would be much better
By jennifer_4992910
Saltillo, MS
on February 12, 2006
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There were none left! My new favorite biscuit!
By joyfulme2_2742920
Vineland, NJ
on January 06, 2006
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As I love anything with cream cheese, I wanted to give this recipe a try. The biscuits didn't rise and I had to bake them about 20 minutes longer than called for to get them to not be sticky in the center. They were slightly tasty, not anything to rave about, for sure. This is the first of Paula's recipes that I've tried that didn't prove to be well worth repeating.
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