"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."
Recommended: 33 Non-Scary Bread Recipes Anyone Can Bake
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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. Yield: 8 servings.
Originally published as Rosemary Biscuits in Light & Tasty October/November 2002, p20
Reviews forRosemary Biscuits
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 6, 2010
"These were more dry than I hoped but I loved the thick texture and the rosemary flavor was delicious."