Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
½ cup white whole-wheat flour or whole-wheat flour
2 teaspoons baking powder
1 teaspoon snipped fresh thyme or ½ teaspoon dried thyme, crushed
2 cloves garlic, minced
¼ teaspoon cream of tartar
⅛ teaspoon salt
2 ounces reduced-fat cream cheese, cut up
2 tablespoons butter, cut up
¼ cup finely shredded Monterey Jack cheese (1 ounce)
½ cup fat-free milk
Preheat oven to 450°F. In a medium bowl stir together all-purpose flour, whole-wheat flour, baking powder, thyme, garlic, cream of tartar, and salt. Using a pastry blender, cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 3 tablespoons of the Monterey Jack cheese. Make a well in the center of the flour mixture. Add milk all at once; stir just until dough clings together.
Turn out dough on a lightly floured surface. Knead by folding and gently pressing dough for four to six strokes or until nearly smooth. Pat or lightly roll dough into an 8x6-inch rectangle.
Cut dough into eight rectangles. Sprinkle tops with the remaining 1 tablespoon Monterey Jack cheese. Place rectangles 1 inch apart on an ungreased baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until golden brown. Serve warm. Place the remaining biscuits in a freezer bag and freeze for up to 3 months.