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Easy-Bake Cheddar Biscuits

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video by: kraft
Bring back the tradition of from-scratch biscuits every Sunday: Just watch the video to see how simple it is to get flaky, cheesy, hot-out-of-the-oven biscuits.
10 min
22 min
9 servings
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What You Need

cup  flour
tsp.  CALUMET Baking Powder
tsp.  cream of tartar
tsp.  sugar
tsp.  salt
cup  cold butter, cut up
cup  KRAFT Shredded Cheddar Cheese
cup  milk
cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

Make It

HEAT oven to 450ºF.

MIX first 5 ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar. Add milk; stir until mixture forms soft dough.

PLACE on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into 9 squares; place, 2 inches apart, on baking sheet.

BAKE 10 to 12 min. or until golden brown. Serve warm with cream cheese spread.

Kraft Kitchens Tips

Size Wise
These cheesy flaky biscuits are a special baked good that can be enjoyed on occasion.
For Easier Removal of Biscuits from Baking Sheet
Spray the baking sheet with cooking spray or cover it with parchment before using to bake the biscuits.
Prepare as directed, using one of the following flavor options and serving with plain PHILADELPHIA Cream Cheese Spread. Cranberry-Cheddar Biscuits: Stir in 1/4 cup dried cranberries along with the cheddar. Sun-Dried Tomato Mozzarella Biscuits: Substitute KRAFT Shredded Mozzarella Cheese for the cheddar, and stir in 1/4 cup chopped drained sun-dried tomatoes packed in oil along with the mozzarella. Bacon-Cheddar Biscuits: Omit salt and stir in 1/4 cup OSCAR MAYER Real Bacon Recipe Pieces along with the cheddar. Jalapeno-Jack Biscuits: Omit the salt, substitute KRAFT Shredded Colby Jack Cheese for the cheddar, and stir in 1/4 cup chopped drained nacho peppers along with the shredded cheese.
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