Monday, August 23, 2010

Cream Cheese Biscuits

1.  Bisquick (2 cups).
2.  Cream Cheese (3oz.).
3.  Milk (enough to just lightly coat the mixture).
4.  Flour (a palm full just for coating).

Combine the bisquick and cream cheese in a large bowl by using a pastry cutter.  If you don't have a pastry cutter you can use a couple of forks.  You want to make sure that the bisquick and cream cheese is melded together really well, to the point where it almost resembles something like cornmeal.  Then, pour in a little bit of milk (be sure not to over do the milk pour - you just want to lightly coat the mixture - didn't I say that already?) while tossing and folding the mixture.  Continue this until your mixture resembles dough.  On a wooden cutting board (a good size one) - coat it with a palm full of flour (this will be the work station for the dough, the flour will prevent the mixture from sticking to the board).  Also hit the top of the mixture with a little bit of flour. Now you are ready to lightly knead and roll the dough.  Use a pastry cutter (or a the tip of a drinking glass) and place the "pre-biscuits" onto a slightly greased cookie sheet (they also have those fancy non-stick trays, but this will do).  Bake it in the oven at 375 degrees for about 10 to 15 min.  Be sure to keep an eye on them so you don't turn bread into stone.

Eat with:
1. Stuff you would normally eat with when consuming buttermilk biscuits.
2. Of course, nothing beats the taste and texture of real buttermilk biscuits, but this recipe comes awfully close and is a whole lot easier to do.