These homemade biscuits are full of Monterey Jack cheese and reduced-fat cream cheese. They're great to have on hand when serving stew or chili.
Preheat oven to 450 degrees 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.
Serve with Hearty Chicken Stew.
1 fat, 1 starch, 1/2 lean protein