Yeah, I noticed that wasn't there too. Not sure on that one! I haven't made
those.
I don't see why you couldn't add some though.
Or, you could use self rising flour.
I have another recipe that is called tiny cream cheese biscuits, that are
made in mini muffin pans, and it calls for self rising flour. If you don't
have any, here's the note I had at the bottom of that recipe.
Hope this helps.
Self Rising Flour Mix
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Later.
E-Mail: [email protected]
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Skype: honeybunny1958
----- Original Message -----
From: "Cathy Hooper" <[email protected]>
To: <[email protected]>
Sent: Tuesday, October 05, 2010 4:10 PM
Subject: Re: [CnD] CREAM CHEESE BISCUITS
Helen,
What about baking powder?
Cathy
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Helen
Whitehead
Sent: Tuesday, October 05, 2010 2:35 PM
To: cooking-in-the-dark
Subject: [CnD] CREAM CHEESE BISCUITS
CREAM CHEESE BISCUITS
6 oz Cream cheese
1 c Butter
2 c Flour
A Buttery, flaky biscuit. Delicious with jams or jellies or filled
with thinly sliced ham.
Soften cream cheese and butter to room temperature. Cream together.
Blend in flour. Shape into long rolls with a 3 inch diameter and wrap
in wax paper. Chill several hours or overnight in the refrigerator.
When ready to bake, slice into 3/4 inch slices and place on ungreased
cookie sheets. Bake at 400 degrees for 20 minutes or until done. Watch
carefully so that the bottoms don't burn. Serve hot.
Yield: 12 biscuits
Later.
E-Mail: [email protected]
Windows Live Messenger: [email protected]
Skype: honeybunny1958
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