Comments on: Cream Cheese Biscuit

By: sarahwbs2506

sarahwbs2506 — Fri, 25 Feb 2011 00:29:37 +0000

was expecting more of a roll…it was like a very buttery very salty biscuit/shortbread…I am sure they would be for some people…just not our taste.

By: aubecca12

aubecca12 — Thu, 16 Dec 2010 20:25:20 +0000

adena – I use salted butter. My mother in law has used margarine and it seems to work just as well.

I should also say that by “softened” I mean almost melted. If the cheese and butter are not soft enough, the dough is too thick and crumbly. You want the dough the be a nice sticky consistency.

By: atablackbelt1997

atablackbelt1997 — Tue, 30 Nov 2010 00:17:51 +0000

Hmmmm….these sounded good, but the dough was crumbly and I had to press it into the muffin tins. They came out very dry and were much too dense for my taste. The husband and kids did not like them either. Not sure if I did something wrong or what?

By: adena

adena — Wed, 24 Nov 2010 21:06:52 +0000

never mind. saw it’s self-rising flour. going to make them now.

By: adena

adena — Wed, 24 Nov 2010 20:31:38 +0000

Do I use salted or unsalted butter?

By: arwenone

arwenone — Mon, 15 Nov 2010 13:19:26 +0000

These little beauties were so easy to make! To me, they had more of the texture of a very rich biscuit as opposed to a dinner roll. They are incredibly rich and moist, and so tasty! I made my own self-rising flour since I don’t keep it on hand, and it was quick and easy. Thanks for a yummy recipe!

By: Twinks

Twinks — Sat, 06 Nov 2010 21:38:03 +0000

Yum1

By: arwenone

arwenone — Thu, 04 Nov 2010 12:33:44 +0000

These remind me of Paula Deen’s Sour Cream biscuits, but I am guessing these are going to taste so, so much better. Can’t wait to make them!!!