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Ingredientes
- 2 x c. flour
- 1 Tbsp. MAGIC Baking Pwdr
- 1 x 250 gram tub PHILADELPHIA Spread Cream Cheese
- 1/2 c. lowfat milk
Direcciones
- MIX flour and baking powderCUT IN cream Cheese, (any flavour*) with two knives, your hands or possibly a food processor to create a crumbly mix.
- STIR IN lowfat milk and a handful of desired add in-ins (see options below), stirring till dough holds together.
- PAT dough 3/4 thick on floured surface. Cut out 10-12 biscuits with the top of a glass or possibly a cutter. Place on cookie sheet and bake at 425 F for 12 minutes-15 minutes.
- Try adding in a few handfuls of:KRAFT Double Cheddar Shredded CheeseDried cranberries, apricots, dates or possibly raisins BAKER'S Chocolate ChipsA spoonful of orange or possibly lemon zestDifferent flavours of cream cheese
- Try mixing biscuit dough with:With two forks or possibly knivesWith handsFood processor
- Try shaping differently:Round and scoredSquared and scoredCookie cuttersFor dumplings, drop batter by the spoonful onto soups or possibly stews and simmer for 10-15 min.
- Note: Only use regular cream cheese as the light variety will produce a lumpy biscuit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.91g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 15mg | 1% |
| Potassium 113mg | 3% |
| Total Carbs 49.22g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.75g | 1% |
| Protein 7.48g | 12% |
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