The other day I was in a bit of a mad scramble to pull something together to bring to a potluck supper. I had thought about bringing scones. My 'fridge was nearly empty, but I did have about half of a container of cream cheese, plus plenty of butter, on hand. But no milk and no eggs. And I was running tight on time.
The hostess had mentioned she'd be offering gazpacho and that there would be about 15 people coming. My thoughts started whirling as I was rummaging through my cupboards and somehow I wondered if I could make a biscuit using cream cheese. Finding nothing in the cookbooks on my shelf I turned to the Internet to search and in a flash was finding recipes for "cream cheese biscuits."
I decided using a mini muffin pan would be perfect, since plates tend to get loaded up at potlucks and sometimes all you really want is a bite of this, and a bite of that. It all came together quickly and in the end the morsels were delicious with just a hint of tangy cream cheese and not too dry.
Cream cheese biscuit bites
1-1/3 cup self rising flour
10 tablespoons butter, softened
8 ounces cream cheese
1. Preheat oven 400 degrees F.
2. Pulse flour, butter, and cream cheese in a food processor until ingredients combine to form a soft dough.
3. Using a tablespoon, place a scoop of dough into an ungreased mini muffin pan.
4. Bake 10-12 minutes until tops just begin to turn golden.
5. Using a clean tablespoon, spoon out onto a wire rack to cool.
Related post on Kitchen Report: Sour cream pound cake
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