Prep Time
10 minBake Time
12-15 minYield
12-14 biscuitsRating
/rating_off.png "1 Star")
Loading...| 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 |
Super moist and cheesy.
| 1. | Preheat oven to 425⁰F (220⁰C). |
| 2. | In a large bowl, mix flour and baking powder. |
| 3. | 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. |
| 4. | 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. |
| 5. | Bake 12-15 minutes or until golden. |
| 6. | 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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