3 Ingredient Cream Cheese Biscuits
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- 8 oz
- full fat cream cheese
- 2/3 c
- butter softened
- 1 c
- self rising flour
1Pulse 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
2Turn out onto a piece of lightly floured parchment paper and pat it into a disc shape refrigerate 1 hour
3Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
4Sprinkle a work surface with flour, unwrap the dough and sprinkle and a rolling pin lightly with flour.
5Roll 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.
6Stick the scraps together and make more biscuits. If you can't fit them all on the baking sheet refrigerate and bake them in turns.
7Bake 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.