This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
1 Tbsp. Magic Baking Powder
1 cup Philadelphia Cream Cheese Product
1/2 cup milk
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How do I make it ?
Heat oven to 425ºF.
Mix flour and baking powder in large bowl. Cut in cream cheese product with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in milk until mixture forms dough.
Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted cookie cutter, rolling scraps as necessary. Place, 2 inches apart, on baking sheet.
Bake 12 to 15 min. or until golden brown.
Kraft Kitchen Tips!
Use only regular cream cheese since the light variety will produce lumpy biscuits.
When stirring in milk, add 1/2 cup of one of the following ingredients: Cracker Barrel Shredded Double Cheddar Cheese, orange or lemon zest, dried cranberries, raisins or chopped Baker's Chocolate.
Freeze cooled biscuits up to 2 weeks in resealable freezerweight plastic bag. Or, wrap individually in plastic wrap before freezing.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 140 mg
Carbohydrate 15 g
Fibre 1 g
Sugars 2 g
Protein 3 g
14 servings, 1 biscuit (45 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.