Cream Cheese Biscuits

  By Jodi  

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


8 ounces cream cheese, softened

2/3 cup butter, softened

1 cup self rising flour plus more for dusting


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.


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