Small Batch Cream Cheese Biscuits

Hello from Atlanta, where I’m attending a conference for food bloggers and, well, roaming around. I might sneak out early and try to catch the dolphin show at the aquarium, but first I thought I’d tell you about this biscuit recipe I tried before I left.

Cream Cheese Biscuits

Not long ago, Cook’s Country ran a story on biscuits made with cream cheese. It’s a long story that emphasizes cream cheese’s lightening effect on biscuits, how you shouldn’t overwork the dough, and yada, yada, yada, but I’m going to skip all that and just tell you how I made the recipe.

Cook’s Country used a food processor and froze their cream cheese and butter. I halved their recipe, skipped the food processor, skipped the freezing step, and still ended up with some ultra tasty biscuits. The key was not overworking the dough, which involved simply shaping it into a rectangle and cutting the biscuits into squares. My version of the recipe made six. They’re not gloriously sky high biscuits, but they taste really good and had a texture that reminded me a lot of KFC’s (but better).

Small Batch Cream Cheese Biscuits

3/4 cups (3.4 oz) flour
3/4 cups (3 oz) cake flour
2 teaspoons sugar
1/ 1/2 teaspoons baking powder
1/2 teaspoon salt
3/8 teaspoon baking soda
2 ounces cold cream cheese (cut into cubes)
2 tablespoons cold butter (cut into cubes)
1/2 cup plus 1 tablespoon buttermilk
Butter for topping the biscuits

Preheat oven to 450 degrees F. Line a cookie sheet with non-stick foil or parchment paper.

Mix the flours, sugar, baking powder, salt and baking soda in large bowl. Add cream cheese and butter and work the fat into the flour with your fingers until you get a crumbly mixture. Add the buttermilk and stir with a spoon until mixture comes together.

Turn the dough out onto a floured board and push it all together to make a 4 x6 inch rectangle. Cut into 6 squares and put biscuits baking sheet. Bake on center rack for 12 to 15 minutes or until they have puffed and are golden brown. As soon as they come out of the oven, brush the tops with butter. As delicious as these biscuits were with the cream cheese, they really did benefit from the extra finish of butter on the top.

Makes 6

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Comments

  1. says

    I’ve never had cream cheese biscuits, but the idea is intriguing. Another thing on my list to try…if only I baked every day like you. :-) Have fun in Atlanta!

  2. Louise says

    I don’t make biscuits often enough.
    @Lisa, I actually have other hobbies so I don’t bake all day, every day. :-)
    Anna, have a great time in Atlanta. We expect a trip report.

  3. Carol says

    Ohh…I am making these this weekend. I usually make biscuits once a week using butter and sour milk. They are so good, but these sound good to.

  4. CindyD says

    We were just in Atlanta last month! – we spent five hours at the aquarium but didn’t see the dolphin show.

  5. says

    I like almost anything with cream cheese-especially dough! These look great….hope Atlanta is not too hot!

  6. Ann Van says

    am I correct that some biscuits I enjoyed in San Francisco about 20 years ago consisted ONLY of three ingredients

    cream cheese
    flour
    butter

  7. says

    Hi Ann,

    They probably made the biscuits with self-rising flour which would eliminate the need for baking powder and salt.

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