Jalapeno-Cheddar Biscuits

• 1 can (4.5 oz.) refrigerated buttermilk biscuits (6 biscuits)
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
• 6 Tbsp. KRAFT Shredded Sharp Cheddar Cheese

1. Bake biscuits as directed on package; cool slightly.
2. Split biscuits in half; spread with cream cheese spread.
3. Top with cheddar.

buttermilk, philadelphia, cheddar cheese

Taken from www.kraftrecipes.com/recipes/jalapeno-cheddar-biscuits-186448.aspx (may not work)