Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Cream Cheese Wafer Biscuits

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

3 comments to Cream Cheese Wafer Biscuits

  • Wonder if you could freeze this once its made into a log form and just take out in the morning to slice and bake for dinner? Any ideas on this?

  • TommyC

    My tomato soup just got a whole lot happier. These sound incredible. I have had those crunchy cheese straws but don’t really like the taste or texture. These sound much better. Can you freeze the dough? for how long? how would you wrap it?

  • I’ll be honest, I have never frozen this before, becauase it lasts in the fridge for a good week, and I usually use it all up before then. I don’t see why it wouldn’t freeze though, just pull out a log, let it soften a little, slice and bake. I’d add some time to the baking though.

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