8 ounces cream cheese, softened
2/3 cup butter, softened
extra 1/3 cup set aside
extra 1/3 cup set aside
1 cup self-rising flour, divided
extra 1/4 cup set aside
extra 1/4 cup set aside
Softened butter, for brushing
Pulse together the cream cheese, 2/3 cup of butter, and 1 cup of the flour two or three times in a food processor fitted with the knife or dough blade. Set aside the 1/4 cup of flour and 1/3 cup of butter. Turn the dough out onto waxed paper and divide into two rounds. Wrap in waxed paper, plastic wrap, or a resealable plastic bag, and refrigerate for at least 30 minutes.
Pulse together the cream cheese, 2/3 cup of butter, and 1 cup of the flour two or three times in a food processor fitted with the knife or dough blade. Set aside the 1/4 cup of flour and 1/3 cup of butter. Turn the dough out onto waxed paper and divide into two rounds. Wrap in waxed paper, plastic wrap, or a resealable plastic bag, and refrigerate for at least 30 minutes.
Lightly sprinkle a board or other clean surface using some of the 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 approximately 1/2 inch thick. For each biscuit, dip a 1- to 1 1/4-inch biscuit cutter into the 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 these scraps make tougher biscuits. Bake in a pre-heated 425 degree oven.
Using a metal spatula if necessary, move the biscuits to an un-greased baking sheet, placing the biscuits 1 inch apart. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, 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 baking pan underneath to add insulation and retard 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 melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.
These biscuits may be frozen, unbaked or baked, and reheated.
The ingredients listed do not match the directions. Is the total amount of flour 1 cup or or 1 1/4 cups - and is the total amount of butter 2/3 cup or 1 cup?
ReplyDeleteThe directions say to combine the ingredients listed, then says to set some aside.
Love you recipes! Thanks
The 1/4 c of flour is for dusting the board to roll out the biscuits. It is listed in the body of the recipe, sorry for the confusion. The rest of the butter is for brushing the tops of the biscuits which is also listed in the body of the recipe.I have not had a chance to make these yet but they look yummy!!
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