INGREDIENTS
- 1 cup flour
- 2 tsp. CALUMET Baking Powder
- 1/4 tsp. cream of tartar
- 1/4 tsp. sugar
- 1/4 tsp. salt
- 1/4 cup (1/2 stick) cold butter, cut up
- 1 cup KRAFT Shredded Cheddar Cheese
- 1/3 cup milk
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
INSTRUCTIONS
- Preheat oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl.
- Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Stir in cheddar cheese. Add milk; stir until mixture forms soft dough.
- Place on lightly floured surface; knead eight to 10 times or until smooth.
- Pat out dough into 6-inch square. Cut into nine squares.
- Place on ungreased baking sheet.
- Bake 10 to 12 min. or until golden brown.
- Spread each split warm biscuit with 2-1/2 tsp of the cream cheese spread.
Credits to: comidakraft.com
