Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.
PREHEAT oven to 450°F. Mix flour, cookie crumbs, baking powder, baking soda and salt in medium bowl until well blended. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in yogurt until mixture forms soft dough.
PLACE dough on floured surface; knead 20 times or until smooth. Roll out dough to 3/4-inch thickness. Cut into circles with floured 2-1/2-inch biscuit cutter. Place, 2 inches apart, on greased baking sheet.
BAKE 10 to 12 min. or until lightly browned. Remove to wire rack; cool completely. Split biscuits just before serving. Place scoop of ice cream on bottom half of each biscuit. Top evenly with the fudge topping and whipped topping. Cover with tops of biscuits.