12 ounces cream cheese, softened
1 cup (2 sticks/8 oz./226g) butter, softened
1 1/2 cups self-rising flour
Combine all ingredients by hand or in food processor. Divide mixture into 1/2-cup portions and refrigerate for at least 30 minutes. Roll out one portion at a time to approximately 1/8-inch thickness (flour work surface and rolling pin to prevent sticking). Cut out bite-size biscuits (1 to 1-1/4 inch diameter) and place on ungreased cookie sheet 1 inch apart. Bake in 425 degree F/220 degree C oven until light brown, 10 to 12 minutes.
Makes 4 dozen bite-size biscuits.
Uncooked biscuits may be frozen by placing entire cookie sheet in freezer. Remove biscuits to plastic bag when frozen and store in freezer until ready to use. Thaw on cookie sheet before baking.
Date: November 13, 2006