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.
Ingredients
Instructions
Ingredients
- 8 ounces full fat cream cheese, softened
- ⅔ cup butter, softened
- 1 cup self-rising flour*, plus more for dusting
- Pulse 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.
- Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
- Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
- Roll out to ½-inch thick and cut out biscuits with a 1 + ¼-inch size biscuit cutter. Place them on the baking sheet about an inch apart.
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