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| Good with anything | |||||
| Ingredients: | |||||
| 8 oz | Softened Cream Cheese | ||||
| 2/3 cup | Butter, softened | ||||
| 1 1/3 cup | Self-Rising Flour | ||||
| Directions: | |||||
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Pulse together cream cheese, 2/3 cup softened butter, 1 cup flour two or three times in a food processor fitted with a dough blade until it comes together in a ball.
Turn the dough out on to waxed paper and divide into two rounds Flaten dough Wrap in waxed paper or ziplock and refrigerate for 30 minutes Preheat oven to 425F Lightly sprinkle a board with 1/3 cup flour and sprinkle the top of the dough, hands, and rolling pin with flour. Roll out one half of the dough to about 1/4" thick, fold dough over to make it 1/2" Cut out biscuits Do the same to the other half of the dough Place biscuits on an ungreased cooking sheet and refrigerate for 15 minutes Bake the biscuits on the top rack for 10-12 minutes After 6 minutes rotate the pan so that the back is not facing the front When biscuits are done brush with butter and serve hot |
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