Tiny Cream Cheese Biscuits Food

CREAM CHEESE BISCUITS

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.

TINY CREAM CHEESE BISCUITS

Steps:

• Beat cream cheese and butter at medium speed for 2 minutes or until creamy. Mix together dry ingredients and gradually add to the creamed mixture, beating at low speed just until blended. Spoon dough into ungreased miniature (1 3/4") muffin pans, filling full. Bake at 400 degrees for 15-17 minutes or until golden brown. Serve hot

MINI CHEESE BISCUITS

Steps:

• In a bowl, combine biscuit mix, cheese and garlic. With a fork, stir in milk just until moistened. Drop by rounded tablespoonfuls onto a lightly greased baking sheet. Bake at 450° for 9-11 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits.

TINY CREAM CHEESE BISCUITS

Steps:

• Beat cream cheese and butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add flour, beating at low speed just until blended.
• Spoon dough into ungreased miniature (1 3/4 inch) muffin pans, filling full.
• Bake at 400°F for 15 to 17 minutes or until golden. Serve hot.

TINY CREAM CHEESE BISCUITS - DEE DEE'S

Steps:

• 1. Beat cream cheese and butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add flour, beating at low speed just until blended.
• 2. Spoon dough into ungreased miniature (1 3/4-inch) muffin pans, filling full.
• 3. Bake at 400 degrees for 15 to 17 minutes or until golden. Serve hot.

CREAM CHEESE CHEDDAR BISCUITS

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.

CREAM CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees.
• Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together.
• Do not overmix.
• Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2".
• Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
• Serve warm.

BEST CHEESE BISCUITS

Steps:

• Measure first 4 ingredients into bowl.
• Add grated cheese.
• Stir.
• Add cooking oil and milk.
• Stir to form a soft ball of dough.
• Add more milk if needed to make dough soft.
• Turn out on lightly floured board and knead gently 8-10 times.
• Roll to 3/4 to 1 inch thick.
• Cut with biscuit cutter.
• Place on ungreased cookie sheet close together for moist sides or 1 inch apart for crisp sides.
• Bake in 425 degree oven for 15 minutes or until nicely browned.
• Serve plain or with butter.