Tiny Cheese Biscuits (with Pepper Jelly)

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8 oz cream cheese (one package)

10 Tbsp stick butter (1 stick plus 2 Tbsp)

1 cup self-rising flour

Pepper Jelly


Combine all ingredients in a food processor and pulse until a ball of dough starts to form (can be done with an electric mixer or by hand).

Pat dough into a disk and wrap in plastic wrap.

Refrigerate for an hour.

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper, or spray with cooking spray.

Roll out dough on a floured surface lightly flouring the top of the dough, to about ¼ inch thick (use waxed paper for an easy cleanup).

Cut biscuits with a small cutter and space about an inch apart on the baking sheet.

Re-roll remaining dough to cut as many biscuits as possible.

For pepper jelly biscuits: make a small indention in each biscuit with your finger.

Dap a small amount of pepper jelly in each indention,

Bake 10 to 12 minutes or until lightly brown.

The size of the biscuit cutter determines the quantity.

© Deer One Publishing 2021