from Martha Stewart Baking p. 33
(MS has more complicated instructions, I just went and made it easy and fast instead)
2.25 c all purpose flour
1.5 tsp baking powder
0.25 tsp baking soda
1.25 tsp salt
2 tbsp sugar
0.5 c butter (1 stick) (cold, cut into pieces)
4 oz cream cheese (cold, cut into pieces)
1 c greek yogurt (or buttermilk, or yogurt, or ricotta cheese)
1. Mix dry ingredients.
2. Add wet ingredients.
3. Mix until a dough just forms in kitchenaid mixer. Do not overmix.
4. Roll into 1 inch diameter balls, flatten, place on cookie sheet with silpat on top.
5. Bake at 425 degrees for 15 minutes.
You can fridge leftover dough for about a month. If you make balls, flatten and fridge them, just pop them in the preheated oven in the morning for 15 minutes and enjoy your nice warm fresh and easy breakfast! 🙂
FROZEN CREAM CHEESE BISCUITS:
I put unused dough in the freezer, wrapped in cling wrap.
I defrosted it until I could put a knife through it.
I just chopped it into squares and baked it as directed above.
It came out looking like this: