This recipe is not your typical biscuit recipe. It only has THREE ingredients (five, if you do not have self-rising flour on hand), however, it is so delicious and easy you will find yourself making this several times a week. I have made this with Chicken and Dumplings, shrimp and grits, fried pork chops - the list of possibilities is endless. The hardest part about this recipe is knowing ahead of time that you want to make them, as it requires at least 30 minutes of refrigeration before cooking. Do not worry if your biscuits come out looking like hockey pucks or if they did not rise very much, they will melt in your mouth - I promise!

Ingredients:

16 ounces cream cheese, softened
1 1/3 cup of butter, softened
2 cup of self-rising flour*

Directions:

In a mixer, mix together the cream cheese, butter and flour until it blends together well and acquires an elastic texture. Split the dough in half, form into a ball, and flatten. Wrap the doughs wax paper or foil if you do not have any wax paper on hand, separately. Refrigerate for at least 30 min.

Preheat the oven to 425 degrees. Lightly sprinkle your surface with flour. With floured hands or a floured rolling pin, roll out one portion of the dough at a time to about 1/2 inch thick. Cut out the biscuits and place on to your pan. The scraps may be combined to make additional biscuits. Place the biscuits in the freezer for 5-10 minutes.

Bake the biscuits on the top rack of the oven for a total of 12 to 14 minutes until light golden brown. Serve hot. You can also half the recipe if you want to make a smaller amount of biscuits.

* If you do not have self-rising flour, you can make your own. For 1 cup of all purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.