Cut cream cheese and butter into flour with a pastry blender until mixture
resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.
Turn dough out onto a floured surface, and knead 3 or 4 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place
on ungreased baking sheets. Make 6 slits through dough around edges of each
biscuit to 1/4 inch from center. Press thumb in center of each biscuit, leaving
an indentation. Spoon 1/2 teaspoon marmalade or jam into each biscuit indentation.
Bake at 450 degrees F for 10 to 12 minutes or until golden brown.