- 2 cups all purpose flour
- 1 tablespoon Magic Baking Powder
- 1 (250 g) package Philadelphia Brick Cream Cheese, cubed
- 1 cup Kraft Double Cheddar Shredded Cheese
- 1/2 cup milk
- Heat oven to 425 degrees F.
- Mix flour and baking powder in large bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese. Add milk; stir until mixture forms soft dough.
- Pat dough to 3/4-inch thickness on floured surface. Cut into 14 rounds with 2-inch fluted biscuit cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheet.
- Bake 12 to 15 minutes or until golden brown.