Rosemary biscuits

Ingredients:

3 ounces cream cheese, softened
1 3/4 cups biscuit mix
1/2 cup milk
2 teaspoons chopped fresh or dried rosemary

Preparation:

Cut cream cheese into biscuit mix with a pastry blender or fork until crumbly.
Add milk and rosemary, stirring just until dry ingredients are moistened.
Turn biscuit dough out onto a lightly floured surface and knead 3 or 4 times.
Pat or roll dough to 3/4 inch thickness. Cut diagonally with a knife into 1-inch diamonds.
Place on a baking sheet. Bake at 400 degrees F for 10 minutes or until lightly browned.