Tender little biscuits loaded with cream cheese and butter. They’re incredibly flaky with millions of layers that melt in your mouth like some exquisite pastry.
They’re super easy to make using only 3 ingredients so you can’t go wrong. Cream cheese, butter and self-rising flour. That’s all. If you don’t have self-rising flour on hand you can make your own with flour, baking powder and salt.
The dough is pulsed together in the food processor, chilled, then rolled out and cut with a 1 + 1/4-inch sized biscuit cutter. I told you they were small.
That automatically makes them cute.
To get the best rise with the most layers you have to cut them out with a biscuit cutter or knife. Not a glass. And don’t twist the cutter – push it straight down and lift it straight up.
Also, make sure the biscuits are well chilled when they go into the oven. You can cut them out and pop them back in the refrigerator for a few minutes to make sure. Otherwise, you’ll end up with half melted, disfigured biscuits. Ask me how I know. . .
Biscuit making is a lot like bread making on a much easier scale. The more experience you have making them the better they’ll turn out.
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