1 (3oz) package cream cheese, softened
13/4 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 for 10 minutes or until lightly browned.

YIELD 2 dozen biscuit.

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