Food recipes
Cream Cheese Biscuits(Cook's Country)
Cream Cheese Biscuits(Cook's Country) Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, cake, enriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulf...
Cream Cheese Biscuits(Cook's Country)
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
cheese, parmesan, hard
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
Directions:
Adjust oven rack to middle position and heat oven to 450 degrees.
Line baking sheet with parchment paper.
Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal.
Transfer flour mixture to large bowl.
Stir in buttermilk until combined (dough may appear slightly dry).
Turn dough onto lightly floured surface and knead briefly until dough comes together.
Roll dough into 8 by 6-inch rectangle, about 3/4 inch thick.
Cut into twelve 2-inch squares and transfer to prepared baking sheet.
Bake until light brown, 12 to 15 minutes.
Transfer to wire rack and let cool 5 minutes.
Serve warm.
MAKE AHEAD: Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day.
To finish, heat oven to 450 degrees and bake as directed.
Instead of rolling the dough, cutting round biscuits, then rerolling the scraps to cut more, we roll the dough into a rectangle and cut 12 square biscuits.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
cheese, parmesan, hard
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
Directions:
Adjust oven rack to middle position and heat oven to 450 degrees.
Line baking sheet with parchment paper.
Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal.
Transfer flour mixture to large bowl.
Stir in buttermilk until combined (dough may appear slightly dry).
Turn dough onto lightly floured surface and knead briefly until dough comes together.
Roll dough into 8 by 6-inch rectangle, about 3/4 inch thick.
Cut into twelve 2-inch squares and transfer to prepared baking sheet.
Bake until light brown, 12 to 15 minutes.
Transfer to wire rack and let cool 5 minutes.
Serve warm.
MAKE AHEAD: Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day.
To finish, heat oven to 450 degrees and bake as directed.
Instead of rolling the dough, cutting round biscuits, then rerolling the scraps to cut more, we roll the dough into a rectangle and cut 12 square biscuits.