Cream Cheese Biscuits With Chocolate Gravy Recipes

Steps:

• Heat oven to 450°F.
• Combine 2 cups flour and 1 Tbsp. sugar with baking powder and baking soda in large bowl. Cut in cream cheese and 4 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Add 3/4 cup milk; stir until mixture forms soft dough.
• Place dough on lightly floured surface; sprinkle lightly with additional flour. Roll into 12x8-inch rectangle; fold crosswise in half. Repeat rolling and folding three more times.
• Press dough gently onto bottom of 9-inch square pan sprayed with cooking spray.
• Bake 15 to 20 min. or until golden brown; cool slightly.
• Meanwhile, whisk cocoa powder with remaining flour, sugar and milk in medium saucepan until blended; cook, stirring constantly, over medium heat 5 to 7 min. or until thickened. Remove saucepan from heat. Add vanilla and remaining butter; stir until butter is completely melted and mixture is well blended.
• Cut warm biscuit into 12 rectangles. Serve topped with chocolate gravy.

Steps:

• For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
• Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm.
• For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
• Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
• Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
• Serve biscuits with sausage gravy.

Steps:

• Biscuits:.
• Adjust oven rack ti middle position and heat oven to 450 degrees, Line baking sheet with parchment paper. Pulse all purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal, about 15 pulses. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
• Turn out dough onto lightly floured counter and knead briefly until dough comes together. Roll dough into 8 by 6 inch rectangle, about 3/4 inch thick. Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until light brown, 12-15 minutes. Transfer to wire rack to cool for 5 minutes. Serve warm.
• To Make Ahead: Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for up to one day. To finish, heat oven to 450 degrees and bake as above.
• Chocolate Gravy:.
• Whisk sugar, flour, cocoa, and salt together in larger saucepan. Slowly whisk in milk until smooth. Bring to simmer over medium heat, stirring constantly, and simmer until thickened, 2-3 minutes. Remove from heat and whisk in vanilla. Serve over biscuits.

Steps:

• Combine flour, baking powder and salt in bowl.
• Cut in butter and cream cheese until mixture is crumbly.
• Make well in center; pour in milk.
• Stir just until dough clings together.
• Knead gently 4 or 5 strokes on lightly floured surface.
• Roll to 1/2-inch thickness.
• Cut with floured 2-inch biscuit cutter.
• Place on baking sheet.
• Make indentation in each biscuit with thumb.
• Brush biscuits with additional milk.
• Spoon about 1/2 teaspoons jam into each indentation.
• Bake at 450 degrees for 10 to 12 minutes or until golden brown.