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14 servings, 1 biscuit (45 g) each
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Use only regular cream cheese since the light variety will produce lumpy biscuits.
When stirring in milk, add 1/2 cup of one of the following ingredients: Cracker Barrel Shredded Double Cheddar Cheese, orange or lemon zest, dried cranberries, raisins or chopped Baker's Chocolate.
Freeze cooled biscuits up to 2 weeks in resealable freezerweight plastic bag. Or, wrap individually in plastic wrap before freezing.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Great, but needs a pinch of salt.
Love this recipe! So easy and so many ways to change the flavor with the cream cheese. I used the herb and garlic and they were so yummy! Going to try it with dill cream cheese tonight :)