SAMHUINN: Rosemary Biscuits
1 3 oz package cream cheese, softened
1 3/4 cups of biscuit mix
1/2 cup milk
2 tsp chopped fresh or dried rosemary
CUT cream cheese into biscuit mix with a pastry fork until crumbly, add milk and rosemary, stirring just until the dry ingredients are moistened. TURN biscuit dough 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 one inch diamonds. BAKE at 400 degrees for 10 minutes, or, until lightly browned.
YIELD : 2 dozen biscuits.
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