Cream Cheese Biscuits

Morton Design Graphics's Note:

CREAM CHEESE BISCUITS The cheese makes these biscuits so light and flaky that they are almost like pastry.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 biscuit ...

• 1 cup flour
• 1 teaspoon salt
• ½ cup butter
• 1 (3 ounce) package cream cheese

Directions:

1. Preheat the oven to 425 degrees.
2. Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together.
3. Do not overmix.
4. Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2".
5. Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
6. Serve warm.

Reviews

[Browniebaker]

I have long made these biscuits, and these biscuits are scrumptious. Also, I include one teaspoon of baking powder because I like my biscuits with a bit more rise.The most tender, moist, and rich biscuits you'll ever taste! UPDATE: I forgot to mention in my earlier review that I use only 1/2 teaspoon salt. And, in answer to another reviewer's question: yes, use unsalted butter (In baking, always use unsalted!); and yes, these biscuits are very "short" and pastry-like, but I add one teaspoon baking powder for some rise. I grew up eating these biscuits nearly every day and I just love them. They're rich and short, different from the common fluffy biscuit.

[Chef #1332249]

the only variation i made in this recipe was the additon of 1 tsp baking soda, and i used sundried tomato cream cheese. They did not rise for me and an almost oily texture...they have a good flavor however so I am using it instead of bread crumbs in crawfish cakes.

[abbilyn]

After reading the reveiws for this recipe I decided to make it...expecting cookies. I followed the recipe exactly and they came out as dense, flaky, pastry-like biscuits...rich and salty in flavor.They weren't what I was expecting. (NOT EVEN CLOSE TO A COOKIE!) but if you want a pastry-type biscuit, these would work perfect.