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Rosemary Biscuits


  • 3 ounces cream cheese, softened
  • 1 3/4 cups biscuit mix
  • 1/2 cup milk
  • 2 teaspoons chopped fresh or dried rosemary


  1. Cut cream cheese into biscuit mix with a pastry blender or fork until crumbly; add milk and rosemary, stirring just until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead 3 or 4 times. Pat or roll dough to 3/4 inch thickness; cut diagonally with a knife into 1-inch diamonds. Place on a baking sheet.
  2. Bake at 400 degrees F for 10 minutes or until lightly browned.

Yield: 2 dozen biscuits

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