Time 32m Yield 18 serving(s) Number Of Ingredients 7 Steps:
Combine flour, baking powder and salt in bowl. Cut in butter and cream cheese until mixture is crumbly. Make well in center; pour in milk. Stir just until dough clings together. Knead gently 4 or 5 strokes on lightly floured surface. Roll to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. Place on baking sheet. Make indentation in each biscuit with thumb. Brush biscuits with additional milk. Spoon about 1/2 teaspoons jam into each indentation. Bake at 450 degrees for 10 to 12 minutes or until golden brown.
Time 45m Yield 12 biscuits. Can be fro Number Of Ingredients 4 Steps:
Preheat the oven to 425 degrees. Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together. Do not overmix. Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2". Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes. Serve warm.
Time 25m Yield 15 Number Of Ingredients 6 Steps:
Heat oven to 450°F. Stir Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Stir together cream cheese and preserves. Spoon about 1 teaspoon cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Serve warm.
Time 30m Yield 1 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.
Time 40m Yield 12 servings Number Of Ingredients 8 Steps:
Heat oven to 450°F. Combine first 5 ingredients in large bowl. Cut in cream cheese and 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk; stir just until mixture forms soft dough. Place dough on lightly floured surface; sprinkle lightly with additional flour. Roll into 1/2-inch-thick rectangle; fold crosswise in half. Repeat rolling and folding 3 more times. Roll dough into 8x6-inch rectangle; cut into 12 squares. Place, 1/2 inch apart, on baking sheet. Bake 12 to 15 min. or until golden brown. Melt remaining butter; brush onto tops of biscuits. Cool slightly.
Yield makes 1 dozen Number Of Ingredients 9 Steps:
Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining. Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky; do not overmix. Turn out the dough onto a lightly floured work surface. With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth. With a lightly floured rolling pin, gently roll out the dough to an 11-by-8-inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter turn. Roll out the dough again (to the same dimensions), and repeat the folding process. Wrap with plastic, and refrigerate for 30 minutes. Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, trim and discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles. Place on the prepared baking sheet about 1 1/2 inches apart. Refrigerate for 1 hour. Preheat the oven to 425°F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes. Transfer the biscuits to a wire rack to cool. Cream Cheese Biscuit how-to On a lightly floured work surface, dough is rolled into an 11-by-8-inch rectangle. The top and bottom thirds are folded inward, overlapping at the center. The dough is given a quarter turn, then the rolling and folding is repeated twice more.
Time 40m Yield 15 Number Of Ingredients 6 Steps:
Heat oven to 450°F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar. Bake 8 to 10 minutes or until golden brown.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix. Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don’t use your fingers! They’re too hot and will start melting the butter. Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness. Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching. Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.
More about “cream cheese biscuits recipes”
Time 40m Yield 1-1/2 dozen. Number Of Ingredients 15 Steps:
Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.
