Fluffy, savoury biscuits incorporate both delicious cream cheese and shredded double Cheddar cheese.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
14
Yield:
14 (49g) biscuits
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees F.

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  • Mix flour and baking powder in large bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese. Add milk; stir until mixture forms soft dough.

  • Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted biscuit cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheet.

  • Bake 12 to 15 minutes or until golden brown.

Tips

Pour in milk all at once and mix briefly - don't worry if small pieces of cream cheese remain.

Substitute:

For extra flavour and a bit of kick, prepare using Kraft Habanero Heat Shredded Cheese.

Food Facts:

Use only regular cream cheese since the light variety will produce lumpy biscuits.

Storage Know-How:

Freeze cooled biscuits up to 2 weeks in resealable freezer-weight plastic bag. Or, wrap individually in plastic wrap before freezing.

Nutrition Facts

154 calories; protein 5.2g 10% DV; carbohydrates 15.2g 5% DV; fat 8.2g 13% DV; cholesterol 28.9mg 10% DV; sodium 235.3mg 9% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2017
I tried the recipe with both cheddar and mozzarella shredded cheese. My family loved it! It was so easy to make. Read More

Most helpful critical review

Rating: 1 stars
02/10/2014
Dont know why as I followed recipe exactly but these were flat and not at all fluffy.I wont try these again.I usually have great results with the recipes on this site but this one bombed on me. Read More
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/01/2014
I used 2 c Bisquick 1 pkg Neufchatel (crumbed with a fork) mixed in 1 c shredded cheddar then 1/2 c (almond) milk. Rather than roll it out I just did drop biscuits. Makes 24. Served with butter. Pretty tasty! Read More
Rating: 5 stars
10/20/2017
I tried the recipe with both cheddar and mozzarella shredded cheese. My family loved it! It was so easy to make. Read More
Rating: 4 stars
04/02/2017
They came out fluffy and tasty. Read More
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Rating: 5 stars
01/11/2014
when making this I had no block cream cheese so I had to add 3/4 tub that is all I had I did find that I had to put more milk in as it was so dry added about 1/4 cup more On the whole good but needs salt and herbs.Will Make again. oh the taste of the seasonings could be because I have a bad cold the rest of the family gave it 5 stars so it must be really tasty Read More
Rating: 1 stars
02/09/2014
Dont know why as I followed recipe exactly but these were flat and not at all fluffy.I wont try these again.I usually have great results with the recipes on this site but this one bombed on me. Read More
Rating: 5 stars
04/12/2016
I followed the recipe as best I could. I'm a new cooker. I didn't know what magic baking powder was so I just used the regular stuff from Kroger. Also I couldn't find the double cheddar cheese or what ever it's called so I used Kraft extra sharp cheddar. I loved them. My wife didn't though. Albeit she's not a biscuit person. My mother who is a southern Bell loved them. They were fluffy and Cheesy and soft in the middle. Thanks for sharing this. I'll make them again for sure! Read More
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Rating: 4 stars
02/15/2015
Very easy and very tasty. Read More
Rating: 5 stars
04/17/2015
Delicious and very moist but...I added 3tbsp. fresh parsley 1/2 tsp. salt & 3 onion dip mix (fromVictorian Epicure Inc.) that I often use. I used the pastry blade in the food processor for the entire process. Diane Read More