Posted by: marthabernie | November 17, 2013


I learned just recently that it’s easier to get tender and fluffy biscuits by using cream cheese instead of butter.


Heat oven to 425 degrees F.  Mix 2 cups flour and 1 tablespoon baking powder in a large bowl.  Cut in 8 oz. cubed cream cheese with a pastry blender or 2 knives until mixture resembles coarse crumbs.  Stir in one cup shredded cheddar cheese.  Add 1/2 cup milk, stir until forms soft dough.  Pat dough to 3/4 inch thickness on floured surface, cut into 14 rounds with 2 inch fluted biscuit cutter, rerolling scraps as necessary.  Place 2 inches apart on baking sheet.  Bake 12 to 15 minutes or until golden brown.  Makes 14.

NOTE:  The recipe says not to use reduced fat cream cheese because the biscuits will be lumpy.  Can be frozen up to 2 weeks.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: