Recipe courtesy of Nathalie Dupree and Cynthia Graubart

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

  • Level: Easy
  • Total: 52 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 12 min
  • Yield: 20 (1-inch) biscuits
Share This Recipe

Ingredients

Directions

  1. Pulse together the cream cheese, the 2/3 cup softened butter, and 1 cup of the flour two or three times in a food processor fitted with the knife or dough blade. 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.
  2. When ready to bake, preheat oven to 425 degrees F.
  3. Lightly sprinkle a board or other clean surface with some of the remaining 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 remaining 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.
  4. 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 the 1/3 cup softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.
  5. These biscuits may be frozen, unbaked or baked, and reheated.

TO MAKE SELF-RISING FLOUR:

  1. 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.

Cook’s Note

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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.