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“FFA/HERO cookbook. Use your favorite jam.”

Cream Cheese Biscuits
4 recipe photos
READY IN:32mins |
SERVES:18 |
UNITS:Metric |
Ingredients Nutrition
- 473.18 ml flour
- 14.79 ml baking powder
- 2.46 ml salt
- 59.14 ml butter
- 85.04 g package cream cheese, softened
- 157.80 ml milk
- 44.37 ml raspberry jam
Directions
- Combine flour, baking powder and salt in bowl.
- Cut in butter and cream cheese until mixture is crumbly.
- Make well in center; pour in milk.
- Stir just until dough clings together.
- Knead gently 4 or 5 strokes on lightly floured surface.
- Roll to 1/2-inch thickness.
- Cut with floured 2-inch biscuit cutter.
- Place on baking sheet.
- Make indentation in each biscuit with thumb.
- Brush biscuits with additional milk.
- Spoon about 1/2 teaspoons jam into each indentation.
- Bake at 450 degrees for 10 to 12 minutes or until golden brown.
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Cream Cheese Biscuits