Posted by: marthabernie | November 17, 2013

PERFECT CHEESY BISCUITS

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

PERFECT CHEESY BISCUITS

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.


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