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.
No comments:
Post a Comment