Refrigerator Biscuits Recipes

Steps:

• Beat the cream cheese and butter until creamy. Gradually, add the flour, beating at low speed just until blended.
• Cover and refrigerate up to three days.
• TO BAKE: Preheat the oven to 400 degrees. Lightly spray a muffin tin and fill with 2/3 full. Bake 17 minutes or until golden.

Steps:

• Cover a baking slide with baking paper.
• Place the flour, baking powder, salt and pepper or sugar in the bowl of a food processor; pulse till all ingredients are mixed.
• Gradually add the butter cubes one at a time, while the processor motor is running, till the mixture resembles coarse meal.
• Add the variation ingredients.
• In a separate bowl, whisk together the eggs, milk, and olive oil and gradually pour into the meal mixture until it combines and soft dough is formed.
• Place the dough on a sheet of freezer-go-between and mould it into a log about 15cm long and 3cm wide.
• If you're planning to make the biscuits straight away, refrigerate the dough for a couple of hours till it firms up enough to be able to slice without collapsing.
• If you're making the dough in advance of baking later, freeze the log until required.
• When ready to make your biscuits, bring the dough to room temperature for 15 minutes before cutting off the number of slices required.
• The rest can be returned to the freezer and refrozen.
• Preheat the oven at this time.You can also roll this mixture out and cut with cookie cutters and bake immediately.