You should really give these little biscuits a try, you won’t regret it!
8 ounces of softened full fat cream cheese.
⅔ cup of softened butter.
1 cup of self rising flour and more for dusting.
In a food processor, pulse together the cream cheese, butter and flour until incorporated.
Turn the dough onto a piece of lightly floured parchment paper and pat it into a disc and refrigerate for 1 hour.
Line a large baking sheet with parchment paper and place an oven rack on the highest rung and preheat oven to 425 degrees.
Flour a work surface and unwrap the dough. Sprinkle the top and a rolling pin lightly with flour.
Roll out the dough to ½ inch thick and cut with a 1 + ¼ inch thick biscuit cooker then arrange them on the baking sheet 1 inch apart.
Stick the scraps together and make more biscuits, it’s okey to bake in turns, you can refrigerate the cookies while waiting.
Bake the biscuits for 14 minutes on the top rack and rotate the pan halfway through. If you want a nice golden biscuits brush tops with melted butter.
Easy, simple and yummy! If I were you, I’d start baking these right away and eat them while they’re still warm!