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Nutrition Facts
Serving Size 1 biscuits. Can be fro 27g Recipe makes 12 biscuits. Can be fro)
Calories 130
Calories from Fat 92		(70%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 6.4g	32%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 269mg		11%
Potassium 21mg		0%
Total Carbohydrate 8.1g		2%
	Dietary Fiber 0.3g	1%
	Sugars 0.1g
Protein 1.7g		3%
how is this calculated?

Cream Cheese Biscuits

Recipe #676 | 45 min | 25 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Morton Design Graphics
Aug 24, 1999

CREAM CHEESE BISCUITS The cheese makes these biscuits so light and flaky that they are almost like pastry.

12 biscuits. Can be fro (change servings and units)

Ingredients

1 cup flour
1 teaspoon salt
1/2 cup butter
1 (3 ounce) package cream cheese

Directions

1
Preheat the oven to 425 degrees.
2
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.
3
Do not overmix.
4
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".
5
Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
6
Serve warm.

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Featured Reviews for This Recipe

From: Chef #1332249

On Jul 22, 2009

the only variation i made in this recipe was the additon of 1 tsp baking soda, and i used sundried tomato cream cheese. They did not rise for me and an almost oily texture...they have a good flavor however so I am using it instead of bread crumbs in crawfish cakes.

0 people found this review helpful

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From: abbilyn

On Feb 3, 2009

After reading the reveiws for this recipe I decided to make it...expecting cookies. I followed the recipe exactly and they came out as dense, flaky, pastry-like biscuits...rich and salty in flavor.They weren't what I was expecting. (NOT EVEN CLOSE TO A COOKIE!) but if you want a pastry-type biscuit, these would work perfect.

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From: Browniebaker

On Feb 22, 2002

I have long made these biscuits, and these biscuits are scrumptious. Also, I include one teaspoon of baking powder because I like my biscuits with a bit more rise.The most tender, moist, and rich biscuits you'll ever taste! UPDATE: I forgot to mention in my earlier review that I use only 1/2 teaspoon salt. And, in answer to another reviewer's question: yes, use unsalted butter (In baking, always use unsalted!); and yes, these biscuits are very "short" and pastry-like, but I add one teaspoon baking powder for some rise. I grew up eating these biscuits nearly every day and I just love them. They're rich and short, different from the common fluffy biscuit.

10 people found this review helpful

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From: ThatJodiGirl

On Feb 15, 2002

I made these last night and I was extremely disappointed, I don't know if it was something I did, I don;t ususally have a problem with biscuits, but these were so salty, we couldn't even choke them down, maybe it should say to use unsalted butter? They didn't rise at all either, they were more like cookies? Any tips to help me, because these sound like they could be very good?

2 people found this review helpful

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