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"These cheddar biscuits are especially irresistible when topped with a dollop of chive and onion cream cheese." — Kraft
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1 cup flour
2 teaspoons CALUMET Baking Powder
1/4 teaspoon cream of tartar
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 cup butter, cut up
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup milk
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
These were quite good and tasty without the cream cheese and chive spread. However, they did stick to the cookie sheet. Next time I'm going to lightly grease the sheet before baking.
These were okay. Not as wonderful as the ones at Red Lobster.
14 Ratings
These biscuits turned out the best of any I've ever made. I finished them off with garlic butter with parsley flakes. They were quick, easy and excellent.
These turned out great. I will definitely make them again, but I think I will experiment with some more spices next time.
Very easy and tasty!
These are good and pretty easy. I recommend doing it in a kitchen-aid if you have one. Use the paddle, and then switch to the dough hook when you add the milk. No need to knead that way.
GREAT recipe. I only made one change; I didn't use any kraft products. If I really wanted to eat unhealthy, artificial, processed food I might consider it, but I don't.
Good but drier than I would liked it to be.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy-Bake Cheddar Biscuits
Serving Size: 1/9 of a recipe Servings Per Recipe: 9 Amount Per Serving Calories: 194 Calories from Fat: 124
