Cream Cheese Biscuits

From Cook's Country | April​/May 2011

Why this recipe works:

If we eliminated butter completely from our Cream Cheese Biscuits recipe, the resulting biscuits were inedible bricks. Just a few tablespoons of butter imparted a strong flavor and light, airy texture. Most recipes that we found called for softened butter and softened cream cheese—a fact that… read more

If we eliminated butter completely from our Cream Cheese Biscuits recipe, the resulting biscuits were inedible bricks. Just a few tablespoons of butter imparted a strong flavor and light, airy texture. Most recipes that we found called for softened butter and softened cream cheese—a fact that ran contrary to our findings that cold fat produces lighter biscuits. We found that our method yielded better biscuits, so we opted to freeze our butter and cream cheese.

Cutting the biscuits into rounds and rerolling the dough created too much gluten and meant that the rerolled biscuits came out tough and leathery. To avoid rerolling, we cut the biscuits into squares instead of rounds.

less

Makes 12 biscuits

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection