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Rosemary Biscuits

By: Jacqueline Graves

"'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.'"

Rate/Review | Read Reviews (25)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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

Directions

In a large bowl, cut cream cheese into biscuit 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 for 3-in. squares; cut each square diagonally in half. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.

Footnotes

Nutritional Analysis: One biscuit equals 133 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 355 mg sodium, 20 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.