I had spotted these biscuits on Pinterest and they just called out to me. The best thing about these? You can make them ahead of time and leave them in your freezer! I made these for the boyfriend and we devoured them with some porkchops.
After finally writing about these months after I made them, I totally want to make some again and keep them in my freezer. Perfect for fall once soups and stews are in season, just pop a couple in the toaster oven and you’ve got the perfect meal!
Senator Holling’s Cream Cheese Biscuits
adapted from Southern Biscuits
8 oz. cream cheese, softened
2/3 cup unsalted butter, softened
2 1/3 cup self rising flour
butter for brushing biscuit tops
1. Pulse together cream cheese, butter and 2 cups of flour. Mix together until the dough becomes a ball. Turn the dough onto a piece of wax paper and divide into two rounds. Wrap in wax paper or plastic bag and place in the refrigerator for 30 minutes at least
2. When ready to bake preheat the oven to 425 degrees. Lightly flour a smooth surface and roll each dough ball into 1/2 inch thick. Using a biscuit cutter, start from the outter edge and work your way in. (Resist the urge to twist the biscuit cutter).
3. Using a spatula move the biscuits to a baking sheet, placing them 1 inch apart. Bake the biscuits for 10-12 minutes, rotating the pan so that they brown evenly. When the biscuits are done, lightly brush the tops of the biscuit with melted butter. Turn the biscuits upside down on a plate to cool. (Serve them right side up)
These are so good with a pat of butter and some jam, a slice of ham and cheese or with eggs in the morning!
