The easiest and most delicious cream cheese biscuits ever!
You should really give these little biscuits a try, you won’t
8 ounces of softened full fat cream cheese.
⅔ cup of softened butter.
1 cup of self rising flour and more for dusting.
In a food processor, pulse together the cream cheese, butter
and flour until incorporated.
Turn the dough onto a piece of lightly floured parchment
paper and pat it into a disc and refrigerate for 1 hour.
Line a large baking sheet with parchment paper and place an
oven rack on the highest rung and preheat oven to 425
Flour a work surface and unwrap the dough. Sprinkle the top
and a rolling pin lightly with flour.
Roll out the dough to ½ inch thick and cut with a 1 + ¼ inch
thick biscuit cooker then arrange them on the baking sheet 1
Stick the scraps together and make more biscuits, it’s okey
to bake in turns, you can refrigerate the cookies while
Bake the biscuits for 14 minutes on the top rack and rotate
the pan halfway through. If you want a nice golden biscuits
brush tops with melted butter.
Easy, simple and yummy! If I were you, I’d start baking these
right away and eat them while they’re still warm!
This entry was posted in Dessert.