Senator Hollings' Flaky Appetizer Cream Cheese Biscuits (Carolina Biscuits)

Recipe from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Reprinted with permission by Gibbs Smith.
TOTAL TIME: 52 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 12 min
 
YIELD: Makes 20 (1-inch) biscuits
LEVEL: Easy

ingredients

  • 8 ounces cream cheese, softened
  • 2/3 cup butter, softened
  • 1 cup commercial or homemade self-rising flour (see below), divided
  • Softened butter, for brushing
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Directions

Pulse together the cream cheese, 2/3 cup of butter, and 1 cup of the flour two or three times in a food processor fitted with the knife or dough blade. Set aside the 1/4 cup of flour and 1/3 cup of butter. Turn the dough out onto waxed paper and divide into two rounds. Wrap in waxed paper, plastic wrap, or a resealable plastic bag, and refrigerate for at least 30 minutes.

When ready to bake, preheat oven to 425 degrees F.

Lightly sprinkle a board or other clean surface using some of the reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to approximately 1/2 inch thick. For each biscuit, dip a 1- to 1 1/4-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

These biscuits may be frozen, unbaked or baked, and reheated.

Variation: Press a small spoon into the center of each dough round and insert a 1/4 teaspoon of Hot Pepper Jelly before or after baking.

TO MAKE SELF-RISING FLOUR:
Sift together 1 cup all-purpose flour (or 1/2 cup cake flour with 1/2 cup all-purpose flour), 1/2 to 1 teaspoon salt, and 1 1/2 teaspoons baking powder.
Recipe from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Photograph by Rick McKee from Southern Biscuits by Nathalie Dupree and Cynthia Graubart.Reprinted with permission by Gibbs Smith.

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2

Newest Ratings and Reviews

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  • on July 20, 2014

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    I made an account JUST to review this "recipe". I tricked myself into believing that this recipe would work, despite my overwhelming doubts. Now that I have tried this recipe I would recommend that anyone thinking about using it should FIND ANOTHER ONE! There is absolutely NO way that the amount of flour mixed with the amount of butter/cream cheese called for in this recipe will EVER make a biscuit. When these "biscuits" had finished baking I basically had a greasy hunk of hot cream cheese flavored flour. This recipe doesn't even deserve the one star that I had to give it to write this review. Cooking Channel- YOU NEED TAKE THIS RECIPE OFF OF YOUR WEBSITE BECAUSE IT IS HORRIBLE.

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  • on June 26, 2014

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    These are really unique little biscuits and very, very rich. I went on a biscuit making spree a few weeks ago and the only recipe that knocked my socks off were these. They must be kept very cold and baked straight from the fridge, but . . . wow. Topped with a little strawberry jam and I couldn't stop. So good. I can't imagine the previous reviewers comments about being crumbly. The ratio of fat to flour is ridiculously high. That's why its so darned good. :-)

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  • on January 22, 2014

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    You must be kidding. This recipe produced a crumbly mess that did not adhere enough to roll out, much less make biscuits out of it. With the addition of some cream, it made a greasy, but edible biscuit. Perhaps milk or buttermilk would have been a better liquid, but then, it would just be an ordinary biscuit with wither of them added, and there are better recipes out there for that.

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