3/13/13

Bite Sized Cream Cheese Appetizer Biscuits


These tiny little bites of biscuit heaven are perfect at your next brunch, or other buffet table. I promise you that your guests will keep coming back for more!

I love that you can make these ahead of time either ready to bake or already baked. Then the day of the party you can easily bake them or warm them up and they are ready to serve!

I found the recipe on Pinterest and tracked the recipe to here. The recipe calls them Senator Hollings Flaky Appetizer Biscuits.

Jan's Tip: The recipe called for using a 1- 1 1/2 inch biscuit cutter. I assume your average cook doesn't have a small biscuit cutter that size, so I tried a few things out instead. First I tried a water bottle cap, the problem was that my dough was thicker than the cap and the cap would squish them down too much making them less fluffy. (Plus I needed a toothpick to pry them out of the cap) SOOOO I cut the opening of the empty water bottle off and used the mouth of the bottle. It was perfect. It had an opening at both ends so it didn't squish the biscuits. I dipped the cap in flour to keep the dough from sticking .  I just gently popped them out with a toothpick if they stuck.

Ok, on to the recipe:

Cream Cheese Appetizer Biscuits
makes approx 5-6 dozen bite sized biscuits

Ingredients:
8 oz. cream cheese softened

2/3 cup butter softened (I recommend real butter)
1 1/3 cup Self Rising Flour Divided: 1 cup and 1/3 cup
2-3 tablespoons melted butter for brushing on the hot baked biscuits.

Mix togther the cream cheese, 2/3 cup butter and 1 cup of the flour just until it forms a ball. Do not over mix. (You'll just kill the biscuits if you overwork them! meaning they won't rise as well)
Turn the dough out onto waxed paper and divide into two balls. 

Jan's Tip: I really found the dough to be just too darned sticky to work with here, so I ended up mixing in the  other 1/3 cup flour into the dough by hand on the waxed paper (I used a recyled cereal bag liner) before proceeding with next step. I used extra flour (instead of the 1/3 cup as called for)  in the rolling out of the dough in the steps that follow.

flatten each of the two balls of dough, wrap each in waxed paper or plastic wrap and refrigerate 30 minutes.

at the 30 minute mark remove dough from refrigerator.


Lightly sprinkle a board or counter top with some of the 1/3 cups reserved flour Sprinkle the top of one of the first  portion of dough with flour. with a floured rolling pin, roll out to about 1/4 inch thick.

 Fold the dough in half to make it 1/2 inch thick

For each biscuit dip biscuit cutter into reserved flour and cut out biscuits starting at the outside edge adn working your way around and to the middle.

 Be careful not to twist the cutter when you cut them out. (It makes the edges wonky and not rise as well.) 

To Freeze Unbaked:

If you plan on freezing them unbaked and plan on baking them another time, place the biscuits on a baking sheet and flash freeze the pan in the freezer till they are individually frozen, then place them in a freezer safe container till ready to bake. You can bake directly from frozen but may have to increase the baking time by a minute or two (just watch them like a hawk!)

To Bake Biscuits now:

If you plan on baking the biscuits now preheat the oven to 425 degrees. 



Remove biscuits to an ungreased baking sheet (You may need a metal spatula to help with this). Place biscuits 1 inch apart. Refrigerate pan of biscuits 10-20 minutes until cold. 

Bake biscuits on the top rack of the oven for 10-12 minutes till golden brown. 

Remove biscuits from oven and brush tops with melted butter. (I did this twice so the butter would just sink right in!)









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