4 Ingredient Cream Cheese Bisquits Recipes

CREAM CHEESE BISCUITS

Steps:

• Combine flour, baking powder and salt in bowl.
• Cut in butter and cream cheese until mixture is crumbly.
• Make well in center; pour in milk.
• Stir just until dough clings together.
• Knead gently 4 or 5 strokes on lightly floured surface.
• Roll to 1/2-inch thickness.
• Cut with floured 2-inch biscuit cutter.
• Place on baking sheet.
• Make indentation in each biscuit with thumb.
• Brush biscuits with additional milk.
• Spoon about 1/2 teaspoons jam into each indentation.
• Bake at 450 degrees for 10 to 12 minutes or until golden brown.

"EVERYTHING" BISCUITS WITH VEGETABLE CREAM CHEESE

Steps:

• Combine the poppy seeds, sesame seeds, dried garlic, dried onion and flaky salt on a small plate (see Cook's Note).
• Position a rack on the bottom shelf of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, sugar and 1 1/2 teaspoons kosher salt in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add 1 cup of the buttermilk and pulse several times until the dough just comes together but is not fully incorporated.
• Turn the dough out onto a floured work surface and pat into a 12-by-6-inch rectangle with the long side facing you. Lightly mark the dough in thirds vertically. Using a bench scraper or your hands, fold the dough upon itself like a letter: Pick up the first third and fold it on top of the center third. Next, pick up the remaining third and fold it over the first two. Using your hands, press the dough back into a 12-by-6-inch rectangle, making sure the work surface and dough are still lightly floured and repeat the letter fold. Press the dough into a 10-by-7.5-inch rectangle, then cut into twelve 2 1/2-inch squares. Brush the tops with buttermilk and then dip into the "everything" spice blend.
• Arrange on the prepared baking sheet and bake until the bottoms are golden brown and the biscuits are cooked through, 12 to 15 minutes, rotating the pan once halfway through baking. Let the biscuits cool slightly on the baking sheet for 10 minutes.
• Meanwhile, beat the cream cheese with the remaining 1 1/2 teaspoons buttermilk in a large bowl. Stir in the scallions, bell peppers, carrots and celery. Season with kosher salt. Transfer to a small serving bowl and serve alongside the warm biscuits.

CREAM CHEESE FILLED BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• Grease cookie sheet.
• In mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency.
• Add milk until dough is moistened.
• Place dough onto floured surface and knead 2-3 times (do not overknead or biscuits will be tough).
• Use rolling pin to roll dough to desired thickness.
• Cut biscuits with a round cookie cutter or biscuit cutter.
• Place on cookie sheet.
• Bake until golden brown, approximately 15 minutes.