Reviewed: Oct. 26, 2009

Pretty good and very easy to make! The recipe yielded twelve slightly larger biscuits for me; I didn't use a cookie cutter or anything fancy, just shaped them and placed them on the baking sheet by hand. You don't really know the cream cheese is in there. These were great with butter, jam and a nice cup of hot tea.

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Reviewer:

DEADGIRRRL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 9, 2009

These really were rich and tender like the description says! I made these to have as a snack with raspberry preserves and it was delicious. I was trying to see if I taste the cream cheese in this but I really don't. They are quite delicious though. I think I will make these particularly for sweet spreads and not really for savoury. But that's just my preference. Thanks!

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