Recipe by Morton Design Graphics
CREAM CHEESE BISCUITS The cheese makes these biscuits so light and flaky that they are almost like pastry.
Top Review by 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.
Directions See How It's Made
- Preheat the oven to 425 degrees.
- 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.
- Do not overmix.
- 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".
- Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
- Serve warm.