With Around the Southern Table, Hugh Acheson says Rebecca Lang is “continuing to define Southern food for a generation”.
On Sunday we happily hosted a reception for our good friend Rebecca’s new cookbook. In cooking many of the recipes from the book, the sense of coming home to your most treasured food memories really comes through. We especially enjoyed her Cream Cheese Biscuits with some true southern put-ups.
Itsy-Bitsy Cream Cheese Biscuits
1 cup self-rising soft-wheat flour (such as White Lilly)
1/3 cup unsalted butter, softened
6 oz. cream cheese, softened
2 Tbsp. milk
1. Pulse flour, butter, and cream cheese in a food processor until dough begins to come together, using the metal blade. Add milk. Pulse 4 times or until milk is absorbed. Remove dough from bowl, wrap in plastic wrap and chill 45 minutes.
2. Preheat oven to 425. Unwrap dough and place on a well-floured surface. Knead 4 to 5 times or until dough is smooth and does not have any lumps. Pat to 1/3-inch thickness. Cut with a well-floured 1 ½-inch round cutter. (Be very careful not to twist the cutter.) Combine any dough scraps, pat to 1/3-inch thickness and cut into rounds. Place rounds on an ungreased, light-colored baking sheet.
3. Bake at 425 for 12 minutes or until tops are slightly golden. Serve warm or at room temperature.
Makes: 22 biscuits
Hands-on Time: 20 minutes
Total Time: 1 hour 20 minutes