Food recipes
Cream Cheese Herb Biscuits
Cream Cheese Herb Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, pepper, red or cayenne...
Cream Cheese Herb Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
chives, raw
spices, thyme, dried
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
1.
Blend all dry ingredients.
2.
Using a fork, cut in margarine, cream cheese and shredded cheddar.
Mix until crumbly with no large pieces of margarine or cream cheese left.
3.
Add milk, mixing until blended.
4.
Place on a floured surface and turn over several times to be sure all is blended.
Roll to a 3/4 thickness.
Cut with a 2 round biscuit cutter.
5.
Bake on an ungreased sheet at 425 degrees (F) for 15 18 minutes.
Yield: 16 biscuits
Tip: If you use a plastic pastry sheet (for rolling the dough) that has been rolled up for a long time, try the following: the day before, soak in hot water for about 15 minutes, roll up in the opposite direction, secure with rubber bands and unroll the following day for a flatter sheet.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
chives, raw
spices, thyme, dried
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
1.
Blend all dry ingredients.
2.
Using a fork, cut in margarine, cream cheese and shredded cheddar.
Mix until crumbly with no large pieces of margarine or cream cheese left.
3.
Add milk, mixing until blended.
4.
Place on a floured surface and turn over several times to be sure all is blended.
Roll to a 3/4 thickness.
Cut with a 2 round biscuit cutter.
5.
Bake on an ungreased sheet at 425 degrees (F) for 15 18 minutes.
Yield: 16 biscuits
Tip: If you use a plastic pastry sheet (for rolling the dough) that has been rolled up for a long time, try the following: the day before, soak in hot water for about 15 minutes, roll up in the opposite direction, secure with rubber bands and unroll the following day for a flatter sheet.