Ingredients :
- 8 ounces full fat cream cheese, softened
- ⅔ cup butter, softened
- 1 cup self-rising flour*, plus more for dusting
- *To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt.
Directions :
- Pulse together the cream cheese, butter and flour in a food
processor until combined, about 10 pulses, stopping to scrape down the
sides of the bowl halfway through.
- Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
- Place an oven rack on the highest rung and preheat oven to 425 degrees F.
- Line a large baking sheet with parchment paper.
- Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
- Roll out to ½ inch thick and cut with a 1 + ¼-inch thick biscuit cooker.
- Place them on the baking sheet about an inch apart.
- Stick the scraps together and make more biscuits.
- If you can’t fit them all on the baking sheet refrigerate and bake them in turns.
- Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through.
- You can brush the tops with melted butter if you like.
They’re best eaten fresh and warm!
