A Buttery, flaky biscuit. Delicious with jams or jellies or filled with thinly sliced ham.
Soften cream cheese and butter to room temperature. Cream together. Blend in flour. Shape into long rolls with a 3 inch diameer and wrap in wax paper. Chill several hours or overnight in the refrigerator.
When ready to bake, slice into ¾ inch slices and place on ungreased cookie sheets. Bake at 400 degrees for 20 minutes or until done. Watch carefully so that the bottoms don't burn.Serve hot.
Yield: 12 biscuits
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MMMMM The "LaRK" (Cooking, WP51, Chatter)
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Your CREAM CHEESE BISCUITS is ready. Bon appetit!
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