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Cream Cheese Biscuits
    Cream Cheese Biscuits


    Servings: 12
    Freeze Time: 30 minutes -- for butter and cream cheese
    Prep Time: 20 minutes
    Bake Time: 12 to 15 minutes
    Cool Time: 5 minutes
    Start to Finish 1 hour, 10 minutes
    Times are approximate


    1 1/2 cups all-purpose flour
    1 1/2 cups cake flour
    1 tablespoon sugar
    1 tablespoon baking powder
    1 teaspoon salt
    3/4 teaspoon baking soda
    4 ounces cream cheese, cut into 1/2-inch pieces and frozen 30 minutes
    4 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen 30 minutes
    1 cup plus 1 tablespoon buttermilk

    Suggested Items:
    baking sheet
    parchment paper
    food processor
    large bowl


    Heat oven to 450°. Line baking sheet with parchment paper.

    In the bowl of a food processor pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter until mixture resembles coarse meal. Transfer mixture to a large bowl.

    Stir in buttermilk until combined (dough may appear slightly dry). Turn dough out onto a lightly floured surface; knead 3 or 4 times until dough comes together. Press or roll dough into a 3/4-inch-thick rectangle (about 8 x 6 inches).

    Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until golden brown, 12 to 15 minutes.

    Transfer to wire rack and let cool 5 minutes.

    Serve warm.


    Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

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