- Prep Time: 25m
- Cook Time: 14m
- Yield: 18-20 mini biscuits
- Category: Appetizers, Breads
Ingredients
- 1 c self-rising flour
- 1 tbsp. chopped fresh rosemary
- 1/3 c cold unsalted butter, cut into small cubes
- 8 oz cream cheese, softened
- 1 tbsp. plus 1½ teaspoons honey
Instructions
- Preheat the oven to 375°F and have an ungreased miniature muffin pan at the ready.
- Combine the flour and rosemary in a large bowl. Cut in the butter with a pastry blender until crumbly. (You can also use your fingers)
- With an electric mixer, beat the cream cheese and honey at medium speed until creamy. Add in the flour mixture; beat at low speed just until the dry ingredients are moistened.
- Spoon the dough into the miniature muffin pan; filling each muffin to the top.
- Bake for 14 to 16 minutes or until golden brown. Serve warm.