This recipe for Sen. Hollings’ cream cheese biscuits, which came from former U.S. Sen. Fritz Hollings, is shared in Nathalie Dupree's cookbook Southern Biscuits as simple to make and perfect to serve as an appetizer.
Photo by Gina Moore
MAKES ABOUT 25–30 SMALL BISCUITS
8 ounces cream cheese, softened
1/3 cup butter, softened
2 1/3 cup self-rising flour, divided
Butter, melted or softened, for brushing biscuit tops
Pulse cream cheese, 1/3 cup butter and 2 cups flour in food processor, fitted with dough blade, until mixture forms a ball. On wax paper, divide dough into two rounds, and flatten. Wrap each round in plastic wrap or a resealable plastic bag, and refrigerate at least 30 minutes.
Preheat oven to 425 F. Lightly sprinkle your work surface with some of remaining flour. Place one round of dough on surface, and lightly sprinkle top with flour. Dust hands and rolling pin lightly with flour. Roll out dough about ¼-inch thick. Fold over to make it ½-inch thick.
Dip edge of 1-inch or 1¼-inch biscuit cutter into flour. Starting from outside of dough, cut biscuits close together. Do not twist the cutter. Combine scraps, roll and fold dough, and cut additional biscuits (these may be tougher than first batch). Repeat with second round of dough when ready to bake additional biscuits.
On ungreased baking sheet, place biscuits 1 inch apart. Refrigerate 10–20 minutes. Bake on top rack of oven 10–12 minutes, until light, golden brown. Halfway through cooking time, rotate pan in oven, so biscuits brown evenly on all sides. If bottoms brown too quickly, place a second baking sheet underneath. Brush tops of finished biscuits with melted or softened butter
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