Daisy Biscuits

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  • 3 ounces cream cheese
  • 1/4 cup butter
  • 2 1/2 cups self-rising flour
  • 3/4 cup milk
  • 2 1/2 tablespoons orange marmalade
  • 2 1/2 tablespoons raspberry jam


  1. 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.
  2. 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.
  3. Bake at 450 degrees F for 10 to 12 minutes or until golden brown.

Yield: 28 biscuits