Cream Cheese Biscuits

Recipe from Amy Bartley

8 oz cream cheese, softened
2/3 C butter, soft
1 1/3 C self rising flour
Butter (for finishing)

Pulse together cream cheese, butter and 1 cup of flour 2 - 3 times in food processor fitted with the knife or dough blade until it comes together in a ball.  Turn the dough out onto wax paper and divide into 2 rounds.  Flatten.  Wrap in waxed paper, plastic wrap, or resealable plastic bag and refrigerate for at least 30 minutes.  When ready to bake, preheat oven to 425F.

Use reserved 1/3 C flour to roll out dough.  After biscuits are cut, refrigerate for 10-20 minutes.  Bake for 10-12 minutes until light brown.  Lightly brush butter on tops.