Contains: milk. Produced in a facility that contains wheat. If you have severe sensitivity to wheat, we do not advise consuming. If you have celiac disease, and/or are very sensitive to gluten, we advise against the consumption of this product. Although we produce our gluten-free products in an isolated area of our kitchen to prevent cross contamination, our facility still handles wheat products.

Ingredients 1 bag biscuit mix 6 tbsp salted butter (divided) 2 oz cream cheese ¾ to 1 cup butter milk 1/4 cup heavy cream tools rolling pin • 2" biscuit cutter parchment paper rimmed baking sheet preheat oven to 400°f. Place 2 cups of biscuit mix into a bowl. Add 4 tbsp of salted butter and work it into the mix in a snapping motion with your fingers. Once your mix is the consistency of parmesan cheese, add cream cheese in the same snapping manner. The cream cheese portions should be about the size of a dime. Mix the heavy cream and 3/4 cup buttermilk together in a separate bowl. Then, make a well in the center of the dough. Add heavy cream and buttermilk mixture and combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add the remaining 1/4 cup buttermilk. Liberally dust the dough, rolling surface, rolling pin, and cutter with remaining biscuit mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pit until it's 1-2 inches thick. As you cut the biscuits, place on a parchment lined baking sheet. The biscuits should touch. Melt remaining butter and brush onto biscuits. Bake for 16-18 minutes, rotating pan halfway through.