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Blend all dry ingredients. 2. Using a fork, cut in margarine, cream cheese and shredded cheddar. Mix until crumbly with no large pieces of margarine or cream cheese left. 3. Add milk, mixing until blended. 4. Place on a floured surface and turn over several times to be sure all is blended. Roll to a 3/4" thickness. Cut with a 2" round biscuit cutter. 5. Bake on an ungreased sheet at 425 degrees (F) for 15 - 18 minutes. Yield: 16 biscuits Tip: If you use a plastic pastry sheet (for rolling the dough) that has been rolled up for a long time, try the following: the day before, soak in hot water for about 15 minutes, roll up in the opposite direction, secure with rubber bands and unroll the following day for a flatter sheet.
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Mild onion flavor — baked potatoes, cream cheese, sour cream
Feathery dill — pickles, gravlax, cream sauces, potato salad
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Mild onion flavor — baked potatoes, cream cheese, sour cream
Feathery dill — pickles, gravlax, cream sauces, potato salad
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar