Ingredients
8 oz cream cheese (one package)
10 Tbsp stick butter (1 stick plus 2 Tbsp)
1 cup self-rising flour
Pepper Jelly
Directions
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.