Step 1

Preheat oven to 350º.

Step 2

Whisk cream cheese with mixer (love myKitchen Aid!).

Step 3

Beat in the eggs and butter (if using).

Step 4

Once cream cheese is incorporated fully with the eggs and butter (otherwise you will have little pieces of cream cheese here and there), add flour mix with soda and baking powder sprinkled into the flour mix.

Step 5

Mix thoroughly, and then add shredded cheese at end. (When I removed my mixing bowl from the mixer, I mixed further with a rubber spatula from the bottom as large mixers sometimes do not get all of the ingredients from the bottom of the bowl when mixing small amounts.)

Step 6

Drop by heaping tablespoons onto a parchment-lined (or sprayed with cooking spray) baking pan. I like to use a round pie pan and drop them in a “high heap” so that they rise better and do not spread out as much.

Step 7

Bake in convection oven for twelve to thirteen minutes (regular oven 13 to 16 minutes). Allow to sit in pan for a few minutes after removing pan from the oven.

Step 8

Makes eight medium-sized biscuits that are especially yummy with this awesome low carb, sugar-free . (I use mozzarella cheese when I am going to have the biscuits for shortcakes or with jam.)