Advertisement
Recipe: Cream Cheese Biscuits
Similar Categories: Cream, Cheese, Biscuits
12 oz. cream cheese (softened)
1 cup butter (softened)
1-1/2 cups self-rising flour
Combine above ingredients by hand or in food processor. Divide
mixture into 1/2 cup portions and refrigerate for at least 30
minutes. Roll out one portion at a time to
approximately 1/8 inch thickness (flour work surface and rolling pin
to prevent sticking).
Cut out bite size biscuits (1 to 1-1/4 inch diameter) and place on
ungreased cookie sheet 1 inch apart. Bake
in 425 degree oven until light brown (10-12 minutes). Makes four
dozen (allow at least 6 per person).
NOTE: Uncooked biscuits may be frozen by placing entire cookie sheet
in freezer. Remove biscuits to plastic bag when hard and store in
freezer until ready to use.
Thaw on cookie sheet before baking.
1 cup butter (softened)
1-1/2 cups self-rising flour
Combine above ingredients by hand or in food processor. Divide
mixture into 1/2 cup portions and refrigerate for at least 30
minutes. Roll out one portion at a time to
approximately 1/8 inch thickness (flour work surface and rolling pin
to prevent sticking).
Cut out bite size biscuits (1 to 1-1/4 inch diameter) and place on
ungreased cookie sheet 1 inch apart. Bake
in 425 degree oven until light brown (10-12 minutes). Makes four
dozen (allow at least 6 per person).
NOTE: Uncooked biscuits may be frozen by placing entire cookie sheet
in freezer. Remove biscuits to plastic bag when hard and store in
freezer until ready to use.
Thaw on cookie sheet before baking.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Cream, Cheese, Biscuits
| Ragglets | Three Berry Sauce |
