EmailTweet 0 Full-screen 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. www.cinnamonspiceandeverythingnice.com Yields: 20 Servings Ingredients 8 ounces cream cheese, softened 2/3 cup butter, softened 1 cup self rising flour plus more for dusting Directions 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. close full screen 00:00 0 Reviews You must be logged in to post a comment.