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Cream Cheese Buttermilk Biscuits

 
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Nov 27 12 3:23 am    Post subject: Cream Cheese Buttermilk Biscuits Reply with quote

Now I just gotta pat myself on the back, blow my own whistle, toot my own horn or whatever ya wanna call it. But these are the best tasting biscuits that I have ever made. Bar None.
The original recipe came from Betty's Kitchen and I took it a step further by using buttermilk.

Started off making my own Self Rising Flour. I don't use enough to justify buying a 5# bag of the stuff.
Measured out 2-1/2 cups of the flour into a BIG bowl. I tend to get messy around flour. Chunked up 3 oz of cream cheese and 1/2 stick of butter. Make sure these are cold.
Cut in with a pastry blender that my Mom gave me. I think it may be an antique.



Made a well in the center and added 3/4 cups of buttermilk.



After stirring, kneading and rolling to 1/2" thickness, my hands were too messy to take a pic. I cut them out with a 2" biscuit cutter. Probably another antique from my Mom.
Put them into a greased (sprayed) half sheet pan. Notice the remnents on the end. They were gonna be doggie treats until I tasted one.

Out of the oven



Gotta have some butter on hot biscuits.



What the he!!, drizzle some honey on there too.



Compared to a small spice jar.



Homemade Self Rising Flour

1 cup all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

Combine all ingredients and use in place of self rising flour.
May double or triple if more is needed.

Cream Cheese Buttermilk Biscuits

Ingredients:
3 ounce package cream cheese
1/4 cup butter
2-1/2 cups self-rising flour or homemade
3/4 cup buttermilk

Use a pastry blender to cut the cream cheese and butter into flour.
Add milk, and stir, just until flour is moistened.
Turn dough on a floured surface. Knead 4 to 5 times.
Roll dough to 1/2 inch thickness.
Cut with a 2-inch biscuit cutter and place on a baking pan that has been sprayed with cooking oil spray.
Bake at 425 degrees (F) for about 8 minutes, or until golden brown. Mine took 10 minutes.

Since this was a trial, I used the oven. Next time pizza stone on the Weber Kettle. Should work in a DO also. Let me know.

Thanks for lookin'. Enjoy!
Now I gotta make some gravy for lunch. Laughing
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TrailerBuilder
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Joined: 08 Feb 2010
Posts: 3147
Location: Springfield MO

PostPosted: Tue Nov 27 12 6:30 am    Post subject: Reply with quote

Jarhead John wrote:
Quote:
Cut in with a pastry blender that my Mom gave me. I think it may be an antique.


Your an antique so I think that makes it pretty much a given for the pastry blender Wink


Killer looking biscuits btw John Very Happy
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Nov 27 12 11:24 pm    Post subject: Reply with quote

Play nice now Troy. Laughing
Thanks
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patruns
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PostPosted: Wed Nov 28 12 1:32 am    Post subject: Reply with quote

Awesome Gunny! The only thing I would add would be sausage gravy. Wink
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Griffin
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PostPosted: Wed Nov 28 12 1:54 am    Post subject: Reply with quote

Suddenly I have a craving for biscuits. And gravy. And sausage. But I'll settle for some with butter and honey.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Nov 28 12 2:09 am    Post subject: Reply with quote

patruns wrote:
Awesome Gunny! The only thing I would add would be sausage gravy. Wink

I made up some ham gravy last night. (Another thread) I have 11 pounds of smoked ham to get rid of, so there will be many more ham fixin's comin' your way.

Griffin, thank you. I gotta grind up some more sausage. I'm out. Crying or Very sad
C'mon Payday.
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