Easy-Bake Cheddar Biscuits

1 cup flour
2 tsp. baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cut up
1 cup Kraft Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Philadelphia Chive & Onion Cream Cheese Spread

PREHEAT oven to 450°F. Mix flour, baking powder, cream of
tartar, sugar and salt in medium bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Stir
in Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or until
smooth. Pat out dough into 6-inch square. Cut into nine squares.
Place on ungreased baking sheet.

BAKE 10 to 12 min. or until golden brown. Spread each split
warm biscuit with 2-1/2 tsp. of the cream cheese spread.

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Jalapeno-Jack Biscuits

Prepare as directed, omitting the salt and substituting KRAFT Shredded Colby Jack Cheese for the Cheddar cheese and stirring in 1/4 cup chopped drained nacho peppers along with the shredded cheese. Spread with plain PHILADELPHIA Cream Cheese Spread.

Bacon-Cheddar Biscuits

Prepare as directed, omitting the salt and stirring in 1/4 cup OSCAR MAYER Bacon Pieces along with the Cheddar cheese. Spread with plain PHILADELPHIA Cream Cheese Spread.

Sun-Dried Tomato Mozzarella Biscuits

Prepare as directed, substituting KRAFT Shredded Mozzarella Cheese for the Cheddar cheese and stirring in 1/4 cup chopped drained sun-dried tomatoes packed in oil along with the mozzarella cheese. Spread with plain PHILADELPHIA Cream Cheese Spread.