Cream Cheese Herb Biscuits

1. Blend all dry ingredients.
2. Using a fork, cut in margarine, cream cheese and shredded cheddar. Mix until crumbly with no large pieces of margarine or cream cheese left.
3. Add milk, mixing until blended.
4. Place on a floured surface and turn over several times to be sure all is blended. Roll to a ¾” thickness. Cut with a 2″ round biscuit cutter.
5. Bake on an ungreased sheet at 425 degrees (F) for 15 – 18 minutes.

Yield: 16 biscuits

Tip: If you use a plastic pastry sheet (for rolling the dough) that has been rolled up for a long time, try the following: the day before, soak in hot water for about 15 minutes, roll up in the opposite direction, secure with rubber bands and unroll the following day for a flatter sheet.