I made these biscuits on a whim and they turned out well, so I had to share them with you. While butter or shortening is usually used when making biscuits, I wanted to try making biscuits with cream cheese. The result was a soft and tender, yet sturdy biscuit that could hold egg and cheese for a filling breakfast without disintegrating in your hand.
The flavor of the cream cheese added a nice, slightly tangy after note that was was a welcome addition to typically boring, flat biscuits.
2 cups self-rising flour
4 oz cream cheese
3 Tablespoons butter
3/4 cup Heavy cream
1 egg+1 Tablespoon water
Place flour into a medium mixing bowl and add cream cheese and butter. Using a pastry blender or your finger tips, work the butter and the cream cheese into the flour until they are the size of lima beans.
Add the heavy cream until the dough just comes together and there are few spots of dry flour remaining. The dough should be thick and shouldn't stick to your fingers too much.
Place the dough on a lightly floured work surface and knead about 5 times until it comes together. Roll out the dough 1/4 inch thick and cut into squares or rounds. Place on a baking sheet and brush with an egg wash made with the egg and water. Bake at 425 F until golden brown.