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.



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Average Rating:

Total Reviews: 4

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  • on August 10, 2014


    My family loved these. They were not as flaky as I hoped but the first cuts were nice and fluffy. The couple I cut from scraps were slightly denser and did not retain the round shape as much. I also misread the recipe and used 1 1/3 c flour. I added 2 tsp baking powder and 1/2 tsp salt because I didn't have self-rising. I was also in a hurry, so after wrapping the dough I put it in the freezer for 20 minutes instead of the fridge.

    So while I tried to follow the recipe, the right series of mishaps resulted in pretty darn good biscuits. Definitely worth the effort. Just keep the dough cold until it goes in the oven.

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  • on July 20, 2014


    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


    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


    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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