Cream Cheese Biscuits

These biscuits are fairly small—about the size of a silver dollar.  The recipe always seems to turn out small because the biscuits are so popular, so be prepared to make more than one recipe.  I like to refer to them as “heart attack wafers,” but even so, they sure are good to eat.

Recipe courtesy: Mary Catherine Stucky. The recipe was taken from Charleston Receipts, Junior League of Charleston, Inc., and was copied on Saturday, May 18 (1996?), at the Atkins house.

Ingredients

• 3 oz pkg cream cheese

• 1 c all-purpose flour

• 1 stick butter

• ½ tsp salt

Preparation

Preheat the oven to 350 or 400 °F.  Soften the cream cheese and butter before mixing all ingredients together.  Form the dough into a log about 1.5 inches in diameter and refrigerate. When the dough is firm, slice it into ¼ inch wafers.  Bake the wafers at 350 °F for 20 minutes or 400 °F for 10 minutes.  Biscuits should be light brown around the edges.