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.
Bake at 400 degrees F for 10 minutes or until lightly browned.