Put some tender, flaky homemade biscuits on the brunch table with this quick and easy four-ingredient recipe.
What You Need
Original recipe yields 10 servings
2 cups flour
1 Tbsp. CALUMET Baking Powder
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup milk
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Let's Make It
Heat oven to 425°F.
Mix flour and baking powder. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk just until blended.
Pat dough into 3/4-inch thickness on floured surface. Cut into 10 biscuits with cookie cutter, rerolling scraps as necessary. Place on baking sheet lightly sprayed with cooking spray.
Bake 12 to 15 min. or until golden brown.
For best results, use regular cream cheese spread. Light cream cheese spread will produce a lumpy biscuit.
Add any one of the following to the flour mixture along with the milk: 1/2 cup KRAFT Shredded Cheese, raisins, dried cranberries or chopped BAKER'S Semi-Sweet Baking Chocolate; or 1 tsp. orange or lemon zest, ground cinnamon or pumpkin pie spice.
Pour in the milk all at once and mix briefly. Don't worry if small pieces of cream cheese remain.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.