Pulse together the cream cheese, 2/3 cup butter,
and 1 cup of flour two or three times in food
processor fitted with the knife or dough blade
until it comes together in a ball. Turn the dough
out onto waxed paper and divide into two rounds.
Flatten. Wrap in waxed paper, plastic wrap, or
resealable plastic bag, and refrigerate for at
least 30 minutes.
When ready to bake, preheat oven to 425 degrees.
Lightly sprinkle a board or other clean surface
using some of the 1/3 cup reserved flour.
Sprinkle the top lightly with flour. With floured
hands and a floured rolling pin, roll out one
portion of the dough at a time to about 1/4 inch
thick. Fold the dough over to make it 1/2 inch
thick. For each biscuit, dip a 1 to 1 1/4 inch
biscuit cutter into reserved flour and cut out the
biscuits, starting at the outside edge and cutting
very close together, being careful not to twist
the cutter. The scraps may be combined to make
additional biscuits, although these scraps make
tougher biscuits. Roll out the second portion
when ready to bake.
Using a metal spatula if necessary, move the
biscuits to an ungreased baking sheet, placing the
biscuits 1 inch apart. Refrigerate the biscuits
for 10 to 20 minutes until cold. Bake the
biscuits on the top rack of the oven for a total
of 10 to 12 minutes until light golden brown.
After 6 minutes, rotate the pan in the oven so
that the front of the pan is now turned to the
back, and check to see if the bottoms are browning
too quickly. If so, slide another packing pan
underneath to add insulation and retard the
browning. Continue baking another 4 to 6 minutes
until the biscuits are light golden brown. When
the biscuits are done, lightly brush the tops with
butter. Turn the biscuits out upside down on a
plate to cool slightly. Serve hot, right side up.
These biscuits may be frozen, unbaked or baked,
and reheated.
Originally Submitted
7/11/2013
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