Cream Cheese Drop Biscuits Annettes Food

WHIPPING CREAM DROP BISCUITS

Steps:

• Adjust oven rack to the upper-middle position, Preheat oven to 425 degrees fahrenheight and line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl.
• Add in the cream and mix by hand just until smooth and no dry spots remain- do not over mix!
• Using a spoon or ice cream scoop, spoon even portions of dough onto baking sheet.
• Bake until golden brown, about 15 minutes, and serve hot!

CREAM CHEESE DROP BISCUITS-ANNETTE'S

Steps:

• 1. Preheat oven to 375°F. In the bowl of a food processor, pulse together flour, baking soda and salt. Add cream cheese and butter and pulse well to combine.
• 2. With the blade running add buttermilk and process until you have a very sticky dough.
• 3. Using a scooper to ensure even portions, between 2 and 4 tablespoons, drop scoops onto an ungreased baking sheet. Brush the tops with melted butter.
• 4. Bake for 20-25 minutes, or until tops are golden brown. Enjoy!

CREAM CHEESE BISCUIT

Steps:

• Preheat oven to 425°F.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
• Using a pastry blender or 2 knives, cut in the cream cheese until the mixture forms coarse pieces
• Add buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened.
• Turn the batter onto the counter and knead and fold until the dough is formed.
• Do not knead longer than necessary
• Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
• Place the biscuits on a greased baking sheet with edges touching.
• Bake for about 14 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.

DROP BISCUITS WITH CORN AND CHEESE

Steps:

• Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
• Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
• Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.