8 ounces cream cheese, softened
2/3 cup butter, softened
1 1/3 cup commercial or homemade self-rising flour
Butter, softened or melted, for finishing
Mix the cream cheese, 2/3 cup butter, and 1 cup of flour until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, and refrigerate for at least 30 minutes.
Bake, preheat oven to 425 degrees.
Lightly sprinkle a board with 1/3 cup reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. Cut out rounds.
Bake on a ungreased baking sheet, placing the biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on the top rack of the oven for a total of 10 to 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, and check to see if the bottoms are browning too quickly. Bake around another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot and enjoy.
