- 2 cups flour
- 1 tablespoon baking powder
- 1 (8 ounce) tub Philadelphia Cream Cheese Spread in plain, herb-and-garlic or pineapple flavor
- 1/2 cup Lucerne Milk
- Optional additions:
- 1/4 ounce Lucerne Shredded Cheddar Cheese, dried cranberries, or raisins
- 1 teaspoon grated orange or lemon peel
- Preheat oven to 425 degrees. Mix flour with baking powder. With a pastry blender or two knives, cut in Philadelphia Cream Cheese Spread to form a crumbly mixture.
- Pour milk into the cream cheese/flour mixture and sprinkle on optional additions. Stir lightly with a fork until dough holds together. On a floured surface, pat dough to a thickness of 3/4 inch. Using the top of a glass or a round or square cookie cutter, cut out 10 to 12 biscuits, cutting straight down and not twisting the cutter. With a spatula, place the biscuits on a cookie sheet.
- Bake until light golden brown, for 12 to 15 minutes.