Crazy Cream Cheese Biscuits

Who likes biscuits?  I am completely positive that I do.  Especially biscuits that contain a whole block of cream cheese! When I was younger, I would always choose biscuits and gravy as my birthday breakfast.  One year my mom did not have time to make them fresh.  She went to our pantry and grabbed a box mix.  Unfortunately, she did not happen to look at the expiration date.  When they came out of the oven they flat, hard and  made me want to cry.  She apologized profusely, and promptly made a quick batch of fresh ones.  Ever since, I have looked for delicious biscuit recipes from scratch.  Here is one of my favorites (she has a pretty good recipe as well, but these are richer)! 

Cream Cheese Biscuits

8 ounces cream cheese, softened

2/3 cup butter, softened

1 cup all-purpose flour

 1/2 to 1 teaspoon salt

1 1/2 teaspoons baking powder.

Directions

Pulse together the cream cheese, 2/3 cup of butter, and 1 cup of the flour two or three times in a food processor fitted with the knife or dough blade.

Turn the dough out onto waxed paper and divide into two rounds. Wrap in waxed paper, plastic wrap, or a resealable plastic bag, and refrigerate for at least 30 minutes.

When ready to bake, preheat oven to 425 degrees F.

Lightly sprinkle a board or other clean surface using flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to approximately 1/2 inch thick. For each biscuit, dip a 1- to 1 1/4-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. 

Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and slow browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. 

A warning I must give you is that this recipe makes extremely small biscuits.  They are bite sized.  It doesn't make very many either so I suggest you double the recipe.  No matter their size they are still delicious.