Cream Cheese Biscuits
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Whipped cream cheese||3 Tablespoon|
|Unsalted margarine||2 Tablespoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Non stick cooking spray||1|
Preheat the oven to 425°F.
In a large bowl, combine the flour, baking powder, baking soda, and salt.
With a pastry blender or fork, work in the cream cheese and margarine until the mixture resembles coarse meal.
Stir in all but 1 tablespoon of the milk; the dough should be firm but not dry.
Turn the dough out onto a lightly floured surface and knead 2 or 3 times or until smooth.
Roll the dough out about 1/2 inch thick; using a 2 inch biscuit cutter dipped in flour, cut out 12 round biscuits.
Coat a baking sheet with the cooking spray, arrange the biscuits on it, and brush the tops with the remaining tablespoon of milk.
Bake for 12 minutes or until the biscuits are golden.