Rosemary Biscuits

 

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

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.

Yields 2 dozen biscuits