Ingredients:
8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing
Directions:
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.
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.
Preheat oven to 425 F.
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 the scraps do make tougher biscuits, they can be used.
Roll out the second portion when ready to bake.
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 the scraps do make tougher biscuits, they can be used.
Roll out the second portion when ready to bake.
Using a metal spatula, if necessary, move the biscuits to an ungreased baking sheet, 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold.
Bake the biscuits on the top rack of the oven for 10 to 12 minutes until light golden brown.
Bake the biscuits on the top rack of the oven for 10 to 12 minutes until light golden brown.
After about 6 mins, 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 pan underneath to add insulation and slow the browning.
If so, slide another pan underneath to add insulation and slow 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.
When the biscuits are done, lightly brush the tops with butter.
Turn the biscuits out upside down on a plate to cool slightly.
Serve warm, right side up.
* May be frozen, unbaked or baked, and reheated.