I have stumbled across this recipe in many community cookbooks over the years, and after seeing it so many times, I just had to try it to see if it’s for real. It’s so easy, I had a suspicion it was too good to be true. But, lo and behold, it works.
I have seen the recipes titled cream cheese biscuits and cream cheese wafers, but neither is really completely accurate. These are really a combination of the two. It’s a little difficult to describe, they’re crumbly and soft, but develop a crispy outside. The cream cheese adds tang, and the butter richness. The lazy lady’s food processor method is my own twist, but makes this simple recipe even quicker. These little gems are the perfect sidecar to a bowl of soup, and so quick to whip up at the last minute, I bet they become a regular in your repertoire.
Cream Cheese Wafer Biscuits
The logs of dough will keep in the fridge for up to a week, so slice off what you want to bake and re-wrap the remaining dough.
1 cup (2 sticks) butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
1 teaspoon salt
Cut the butter and the cream cheese into chunks and drop into the bowl of a food processor fitted with the metal blade. Process for a few seconds to combine the two. Add the flour and salt, and process until the dough comes together in a ball. Divide the dough into two equal portions, and plop each ball onto a piece of waxed paper. Form into logs about 2 inches in diameter, and roll tightly in the paper, twisting the end like candy wrappers. Refrigerate until firm, for a least two hours.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough rolls into biscuits about ½ -inch thick and place on the baking sheet. Bake until firm and lightly golden on the edges, about 10 – 12 minutes. Cool before serving.
Makes about 24