Saturday, December 10, 2016

Cream Cheese Biscuits

Light and fluffy biscuits that are perfect with jam for breakfast or with a bowl of stew later on in the day.  You can whip with use in no time once your butter and cream cheese have softened.   I like making biscuits because it gives me an opportunity to use my grandmothers antique biscuit and cookie cutters that I have displayed in a clear glass cookie jar.

Cream Cheese Biscuits

3 oz cream cheese, softened
½ cup butter, softened
In a medium bowl, sift together the following
2 cups flour
1 tbsp baking powder
½ tsp sea salt

Cut in the softened butter and cream cheese.  When the mixture is crumbly, pour in 2/3 cup milk.  Stir until dough sticks together.  Knead on a floured surface until it’s no longer sticky.  Roll out to a ½” thickness and cut with a biscuit cutter.  Brush the tops of the biscuits with milk and bake for 10 minutes at 450°.

Makes 14 biscuits.