Itsy-Bitsy Cream Cheese Biscuits | Printable recipe
These one-bite biscuits are so buttery and creamy they don’t need
any butter. Serve them hot out of the oven as a before-dinner snack
or as an addition to an appetizer buffet.
1 cup self-rising soft-wheat flour (such as White Lily)
1⁄3 cup unsalted butter, softened
6 oz. cream cheese, softened
2 Tbsp. milk
Pulse flour, butter, and cream cheese in a food processor until
dough begins to come together, using the metal blade. Add milk.
Pulse 4 times or until milk is absorbed. Remove dough from bowl,
wrap in plastic wrap, and chill 45 minutes.
Preheat oven to 425°. Unwrap dough, and place on a well-floured
surface. Knead 4 to 5 times or until dough is smooth and does not
have any lumps. Pat to 1⁄3-inch thickness. Cut with a well-floured
11⁄2-inch round cutter. (Be very careful not to twist the cutter.)
Combine any dough scraps, pat to 1⁄3-inch thickness, and cut into
rounds. Place rounds on an ungreased, light-colored baking sheet.
Bake at 425° for 12 minutes or until tops are slightly golden.
Serve warm or at room temperature.
Makes: 22 biscuits
Hands-on Time: 20 min. Total Time: 1 hr., 20 min.