Cream Cheese Biscuits

I made this on a weeknight when we had a 'White Food' night.  The oven was on because we were heating up a pork shank for dinner, so I figured I might as well try this recipe out.  This recipe was great not only because it tasted good....but it was super quick to do!  The only downside......it's probably not the healthiest.  But what biscuits are?  I substituted all purpose flour with whole wheat flour.  Thats me trying to be slightly healthier.

Cream Cheese Biscuits

Ingredients:
8 oz cream cheese, softened
2/3 cup butter, softened
1 1/3 cup self rising flour
Butter, softened or melted for finishing

Pulse together the cream cheese, 2/3 cup butter and 1 cup of flour two or three times in a food processor fitted with the knife or dough blade until it comes together in a ball.  Turn the dough out onto waxed paper and divide into two rounds.  Flatten.  Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 mins.

When ready to bake, preheat oven to 425 degrees.

Lightly sprinkle a board or other clean surface suing some of the 1/3 cup reserved flour.  Sprinkle the top lightly with flour.  With floured hands and a floured rolling pin, roll out one portion fo the dough at a time to about 1/4 inch thick.  Fold the dough over to make it 1/2inch thick.  For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.  The scraps may be combined to make additional biscuits, altho these scraps make tougher biscuits.  Roll out the second portion when ready to bake.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart.  Refrigerate the biscuits for 10 to 20 mins until cold.  Bake the biscuits on the top rack of the oven for a total of 10-12 minutes until light golden brown.  After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back.  Continue baking for another 4 to 6 minutes.

Recipe taken from the below link:
http://sandynawrot.blogspot.ca/2012/03/southern-biscuits-nathalie-dupree-and.html