1 (3 oz.) pkg. cream cheese
1/4 c. butter
2 1/2 c. self rising flour
3/4 c. milk
2 1/2 tbsp. orange marmalade
2 1/2 tbsp. raspberry jam

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