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Rosemary Biscuits

"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 3 ounces reduced-fat cream cheese, cubed
  • 1-3/4 cups reduced-fat biscuit/baking mix
  • 1/2 cup fat-free milk
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed

Directions

  • In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened.
  • Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half.
  • Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 133 calories, 4g fat (2g saturated fat), 8mg cholesterol, 355mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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Reviews

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Average Rating:
  • michele31
    May 6, 2010

    These were more dry than I hoped but I loved the thick texture and the rosemary flavor was delicious.