Tender little biscuits loaded with cream cheese and butter. They’re incredibly flaky with millions of layers that melt in your mouth like some exquisite pastry.
- 8 ounces full fat cream cheese, softened
- ⅔ cup butter, softened
- 1 cup self-rising flour*, plus more for dusting
- Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.
- Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
- Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
- Roll out to ½-inch thick and cut out biscuits with a 1 + ¼-inch size biscuit cutter. Place them on the baking sheet about an inch apart.
- Stick the scraps together and make more biscuits. If you can't fit them all on the baking sheet refrigerate and bake them in turns.
- Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.
- They're best eaten fresh and warm!
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
They’re super easy to make using only 3 ingredients so you can’t go wrong. Cream cheese, butter and self-rising flour. That’s all. If you don’t have self-rising flour on hand you can make your own with flour, baking powder and salt.
The dough is pulsed together in the food processor, chilled, then rolled out and cut with a 1 + 1/4-inch sized biscuit cutter. I told you they were small.
That automatically makes them cute.
Also, make sure the biscuits are well chilled when they go into the oven. You can cut them out and pop them back in the refrigerator for a few minutes to make sure. Otherwise, you’ll end up with half melted, disfigured biscuits. Ask me how I know. . .
Biscuit making is a lot like bread making on a much easier scale. The more experience you have making them the better they’ll turn out.
I think I’ll make a dozen more batches.
Practice makes perfect.