Roasted red peppers and rich cream cheese make a great combo on any sandwich, but they're especially delightful on homemade mini biscuits.
What You Need
Original recipe yields 30 servings
2 Tbsp. cold butter
2 cups self-rising flour
1/3 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh chives
3/4 cup plus 2 Tbsp. milk, divided
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
30 roasted red pepper strips (about 1 cup)
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Let's Make It
Heat oven to 400ºF.
Cut butter into flour in large bowl with pastry blender or 2 knives until mixture forms fine crumbs. Stir in Parmesan and chives. Add 3/4 cup milk; stir until mixture forms dough. (Dough will be sticky. Do not overmix.)
Roll out dough on lightly floured surface to 1-inch thickness. Use 1-1/2-inch round cutter to cut dough into 30 rounds, rerolling trimmings as necessary. Place on baking sheets; brush with remaining milk.
Bake 8 to 10 min. or until lightly browned. Cool.
Cut biscuits in half. Spread 1 tsp. cream cheese spread onto bottom half of each biscuit. Cover with peppers and biscuit tops.
Prepare using plain PHILADELPHIA Cream Cheese Spread.
If flour mixture is too dry to form dough, stir in additional milk, 1 Tbsp. at a time, until mixture is moist enough to stick together to form dough.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* 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.