Cut cream cheese and butter into flour with pastry blender until mixture resembles coarse meal. Add milk, stirring just until dry ingredients are moistened.
Turn dough out onto floured surface and knead 3 or 4 times. Roll dough to 1/2 in. thickness, cut with a 2 inch biscuit cutter. Place on ungreased baking sheets. Make 6 slits through dough around edges of each biscuit from 1/4 in. from center. Press thumb in center of each biscuit, leaving an indentation. Spoon 1/2 tsp. marmalade or jam into each biscuit indentation.
Bake at 450 degrees for 10-12 minutes or until golden brown.
By Robin
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