3 Ingredient Cream Cheese Biscuits Food

3 INGREDIENT CREAM CHEESE BISCUITS

3 Ingredient Cream Cheese Biscuits image

Very delicious, especially if you love cream cheese like I do.

Provided by Vince Farmer

Time 1h45m

Number Of Ingredients 3

Ingredients

8 oz full fat cream cheese
2/3 c butter softened
1 c self rising flour

Steps:

1. Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through
2. Turn out onto a piece of lightly floured parchment paper and pat it into a disc shape refrigerate 1 hour
3. Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
4. Sprinkle a work surface with flour, unwrap the dough and sprinkle and a rolling pin lightly with flour.
5. Roll out to a 1/2 inch thick and cut with a 1+1/4 inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
6. Stick the scraps together and make more biscuits. If you can't fit them all on the baking sheet refrigerate and bake them in turns.
7. Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.
8. They are best eaten fresh and warm.!!

CREAM CHEESE BISCUITS

Cream Cheese Biscuits image

Make and share this Cream Cheese Biscuits recipe from Food.com.

Provided by True Texas

Categories Breads

Time 32m

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter
1 (3 ounce) package cream cheese, softened
2/3 cup milk
3 tablespoons raspberry jam

Steps:

Combine flour, baking powder and salt in bowl.
Cut in butter and cream cheese until mixture is crumbly.
Make well in center; pour in milk.
Stir just until dough clings together.
Knead gently 4 or 5 strokes on lightly floured surface.
Roll to 1/2-inch thickness.
Cut with floured 2-inch biscuit cutter.
Place on baking sheet.
Make indentation in each biscuit with thumb.
Brush biscuits with additional milk.
Spoon about 1/2 teaspoons jam into each indentation.
Bake at 450 degrees for 10 to 12 minutes or until golden brown.

Nutrition Facts : Calories 105.1, Fat 4.7, SaturatedFat 2.9, Cholesterol 13.2, Sodium 163, Carbohydrate 13.6, Fiber 0.4, Sugar 1.7, Protein 2.1

CREAM CHEESE CHEDDAR BISCUITS

Cream Cheese Cheddar Biscuits image

I adapted this from a recipe in the King Arthur Flour baker's companion. It was originally for Herbed biscuits, but the little ones balk at green flecks in their biscuits. They are to die for!!

Provided by MJMommy13

Categories Breads

Time 25m

Yield 16 biscuits

Number Of Ingredients 7

Ingredients

2 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sharp cheddar cheese, grated
1/4 cup butter
4 ounces cream cheese
3/4 cup milk

Steps:

Preheat oven to 425 degrees.
Measure dry ingredients into food processor and pulse until well combined. Add cheese and cut butter and cream cheese into small chunks and distribute throughout processor bowl.
Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
Pour milk through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

Nutrition Facts : Calories 157, Fat 8.3, SaturatedFat 5, Cholesterol 24.4, Sodium 311.4, Carbohydrate 16, Fiber 0.5, Sugar 0.3, Protein 4.6

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