If you follow this column, you know I am fascinated with biscuit making. It’s really satisfying—although I have recently been cautious about white flour. That being said, when I do cook biscuits the way they are made in this recipe, it makes me only appreciate them more.
The addition of cream cheese adds a rich but light element to the biscuit. Tip: I often cut my layers of rolled or patted dough into simple squares or rectangles. It saves time, and saves working with the dough a second time to use up the scraps. There is less cleanup as well.
I found a seedless raspberry jam that goes so well with this biscuit. The first jar I spotted was at Costco, but I have also seen it at HEB. However, with just a touch of butter they are perfection.
These are common ingredients we typically have on hand. The simplicity is part of what I love about biscuit making. I tend to take things for granted that are so readily available to us. Let’s pause and appreciate each ingredient we use, and be thankful for every bite.
Enjoy food made fresh!
Cream Cheese Biscuits
2½ cups self-rising flour
3/4 cup buttermilk
4 tablespoons cold butter cut into tiny pieces, plus more to brush tops
3 ounces cream cheese
Preheat oven to 450° F. Line a baking sheet with parchment paper.
In a medium-size mixing bowl, mix flour and buttermilk together with a fork. Add tiny pieces of butter and cream cheese, and cut them into the flour mixture with 2 butter knives or a pastry blender.
Turn dough out onto a floured surface and pat with your hands.
Continue patting the dough out into a ½-inch thick circle. Fold the dough in half and cut out 8 biscuits.
Place onto prepared baking sheet. Bake for 15 minutes and brush with melted butter. Serve warm.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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