Cream Cheese Biscuits - Recipes

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Results 1 - 10 of 211 for cream cheese biscuits

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1. TINY CREAM CHEESE BISCUITS

Beat cream cheese and butter at medium speed ... full. Bake at 400°F for 15 to 17 minutes or until golden brown. Serve hot. Yields 1 1/2 dozen

2. CREAM CHEESE BISCUITS

Preheat oven to 400 degrees. Cream butter and cream cheese until light and fluffy. Add ... thick, cut with biscuit cutter. Place on ungreased cookie ... will only rise slightly.

3. CREAM CHEESE BISCUITS

Soften cream cheese and butter. Mix all ingredients ... at 350°F for 20 minutes or 400°F for 10 minutes. Makes about 40 small biscuits.

4. TINY CREAM CHEESE BISCUITS

Beat cream cheese and butter at medium speed ... pans, filling full. Bake at 400°F for 15 minutes or until golden brown. Yield: 1 1/2 dozen.

5. CREAM CHEESE-PINEAPPLE BISCUITS

Press fingers into center of each biscuit from 1 package of 10 refrigerated flaky biscuits making a deep indentation about ... (8 oz.) package cream cheese, at room temperature. Arrange ... directed on biscuits package.

6. CREAM CHEESE BISCUITS

Easy preparation, yield 40 biscuits. Soften cream cheese and butter. Mix all ingredients ... degrees). Biscuits will be light brown around the edges.

7. SPINACH AND CREAM CHEESE BISCUIT FOLDOVERS

Fry bacon and onion until ... to flattened out biscuits and foldover. Brush with melted ... sesame seeds and bake as directed on biscuit container.

8. CREAM CHEESE BISCUITS

Preheat the oven to 425°F. ... work in the cream cheese and butter until the mixture ... a 2 inch biscuit cutter dipped in flour, cut out 12 round biscuits. Coat a baking sheet ... golden. Makes 12 biscuits.

9. CREAM CHEESE BISCUITS

Preheat oven to 425 degrees. ... with Pam. Open biscuits, separate biscuits and stretch ... muffin tin. Soften cream cheese and add the rest of ... and ingredients are bubbling.

10. CREAM CHEESE BISCUITS

Preheat oven to 450 degrees. ... cut in the cream cheese and butter until mixture resembles ... 3 inch round biscuit cutter, cut out 8 biscuits. Gather, reroll, and cut ... 15 minutes. Serve hot.

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