rosemary biscuits

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.

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