Cream Cheese Herb Biscuits
Yields: 9 serving(s)
Prep Time: 25 mins
Total Time: 45 mins
Ingredients:
Cooking spray
2 cups soft wheat self-rising flour (such as White Lily), plus more for the work surface
1/2 tsp. kosher salt
4 Tbsp. cold unsalted butter, cut into pieces, plus 2 tablespoons, melted, divided
2 oz. cold cream cheese, cut into pieces
2 oz. Asiago, grated (about 1/2 cup)
1/2 cup whole milk
1 clove garlic, pressed
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1/2 tsp. freshly ground black pepper
DIrections:
Preheat oven to 450°F. Lightly grease a rimmed baking sheet with cooking spray. Whisk together flour and salt in a bowl. Cut in butter and cream cheese with two forks. Stir in cheese. Make a well in the center and add milk, garlic, chives, parsley, and pepper. Stir with a wooden spoon just until combined.
On a well-floured work surface, pat the dough into a rectangle using well-floured hands. Fold the dough in half, and pat it again into a rectangle. Repeat two times, until the dough is smooth and no longer sticky.
Pat dough to 1/2-inch-thickness. Cut into circles with a 2 3/4-inch cookie cutter. Place biscuits touching on the prepared baking sheet. Brush tops with the remaining 2 tablespoons of melted butter. Gather scraps together and repeat.
Bake just until golden brown, 12 to 15 minutes.
Recipe courtesy of Country Living.com