Jun 04

I think it is fair to say that I might be obsessed with biscuits. As simple as they are to make, it seems there are an infinite number of recipes and techniques.

I love most of the recipes, the richness of the Pioneer Woman’s Cream Biscuits (I swear I saw an episode where she used heavy cream in her recipe), or the quickness, simplicity, and deliciousness of Clara Parkes’ drop biscuits. I feel like I am coming close to my ideal recipe (a riff off of King Arthur’s Flour biscuits as taught in the Craftsy.com class, “Tea breads, biscuits, scones, and more.” (I think it’s a great class by the way.)

But, my biscuit cutters were lost in the move, so I ordered some more. Only, they haven’t come yet. And last night, Michael showed me this: 

Cooks Country Magazine


Square biscuits using the addition of cream cheese? Intriguing. So I jumped. 

Cream Cheese Biscuits


Easy to make if you happen to have cream cheese on hand (oh yeah and cake flour-which I don’t always have). 

The end result—yum! Not quite as flaky as “mine”—these have a little more structure. And I don’t always have cream cheese and/or cake flour. But tender and light with lots of flavor. A very good recipe in my humble opinion. 

Cooks Country Cream Cheese Biscuits


Anyone hungry? These are best fresh! I got extra!

One Response to “Biscuits”

  1. Carole says:

    Is the flag up? I’m on my way! hahaha. This is the biscuit recipe I use: http://www.momontimeout.com/2012/05/perfect-biscuits-every-time-recipe/

preload preload preload