Self-Rising Flour…my BFF forever for Cream Cheese Biscuit Bites


I’m a fool for carbs.  One could easily call me a carb slut.  Really.  And at Thanksgiving and Christmas they’re not lurking around the corner.  They are EVERYWHERE and, for some reason, at this time of year they’re even better than usual.  I know many of you aren’t comfortable baking but this recipe for Mini Savory Biscuit is absolutely, positively, without a doubt foolproof.  Word of honor.  A good self-rising flour will change your life completely.  I’m partial to White Lily.  So many of those gorgeous recipes you see on Pinterest are made with self-rising as is this one.  These biscuit melt in your mouth with or without gravy, butter, maple syrup or cranberry sauce.  And they only call for a handful of ingredients.  They’re drop biscuit so there’s no rolling out.  How’s THAT for feeling secure? I’m telling ya.  Self-rising flour is on your side! You have to have some sort of bread on the table during the holidays and these fit the bill.  You can easily split them and slather them with dulce de leche.  Straight out the oven they beg for a slow drizzle of honey.  And you can add seasonings to the batter to make them savory.  Doesn’t splitting a piping hot, savory biscuit in half and tucking in a sliver of baked ham sound like just what the doctor ordered on Black Friday after shopping since 1 a.m.?  Hell, yeah.  And the batter can sit in your refrigerator for three days so you can bake these off in a flash whenever you need them.  They’re so small they’re almost like poppers.  And they’re highly addictive so watch out!  But I’ve used today a reduced fat cream cheese and they’re STILL melt in your mouth good.  Experiment with them and add to the batter which ever seasonings make you happy.  Add chives or red pepper flakes.  (Btw, red pepper flakes and honey go REALLY well together!)  Freshly cracked black pepper or Cajun seasoning.  Knock yourselves out.  I know I do!  Chop and roast a handful of pecans and throw those bad boys into the batter.  You know it’ll be good.  Keep in mind this recipe yields 2 dozen BITE SIZE biscuit.  I ate (four) just waiting for them to cool off.  So make a lot!! Fair warning!!  A few moments ago I learned that two of my nieces, Annie and Meggie (AKA the Tinies) are spending the night tonight.  They’re runners, cross-country, and coming back from States where their school did extremely well.  Annie didn’t run because as a high school freshman she’s JV but Meg is Varsity, she did run and came in 4th!  Anyway, they’re spending the night and I thought I’d serve these little magic biscuit tomorrow for breakfast with homemade sausage gravy and freshly sliced blood oranges with fresh pineapple and strawberries.  They’re VERY girly-girl so they’ll appreciate pretty fruit.  I’m so pleased!! It’s a slumber party!!

Annie and Meggie, the Tinies, with their beloved Uncle Jimmy when they truly WERE tiny!
Annie and Meggie, the Tinies, with their beloved Uncle Jimmy when they truly WERE tiny!   


Cream Cheese Biscuit Bites

  • Servings: 2 dozen bite size biscuit
  • Difficulty: easy
  • Print

Preheat oven to 400°.

  • 1 8-ounce package cream cheese, softened
  • 1/2 cup (1 stick) margarine or shortening, softened
  • 1 cup self-rising flour
  • 1 teaspoon herb of provence (optional)
  • 1 teaspoon freshly cracked black pepper (optional)
  1. With a hand mixer beat cream cheese and margarine until completely blended and smooth.
  2. Add herbs to flour and mix well.
  3. Add flour to margarine and stir gently until just blended.
  4. At this point the dough may be covered and refrigerated for up to three days.  Otherwise, continue on!
  5. Spoon dough into mini-muffin tins and divide evenly.
  6. Bake for 19 minutes or until golden brown.  Serve immediately.

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