Cream Cheese Biscuits
By Jodi Breads
May 25, 2016
Tender little biscuits with cream cheese and butter. They are really flaky with melt in your mouth layers like a high end pastry. They are small but mighty.
- Yields: 20 Servings
1Pulse together cream cheese, butter and flour in a food processor until combined.
2Turn out onto a piece of floured parchment paper and form into a disk.
3Place on fridge for 1 hour.
4Preheat oven to 425.
5Line baking sheets with parchment paper.
6Sprinkle work surface with flour, the top of the dough and a rolling pin so nothing sticks.
7Roll out to ½ inch thick and cut with 1-1/4-inch-thick biscuit cutter.
8Place on baking sheet 1 inch apart.
9Bake 14 minutes on top rack or until golden and puffed.
10They are best when eaten warm.