These three ingredient cream cheese biscuits are delightful little treats. There is really no redeeming factor about these – nothing healthy about them at all, but they taste so good and are so easy to make and they look cute – so all that has to count for something, right?!
I have been making these for years, and when our family changed our diet to do away with wheat flour I just switched flours.
Rice flour works just fine, but does make it a bit drier. I prefer to use a gluten free flour mix that combines multiple flours, but really, you can’t go wrong with these.
Cheddar cheese is a delicious addition to these cream cheese biscuits, as is black pepper. I am sure there are many other simple additions that could be made to these.
When I make these with rice flour they work perfectly as a crust for mini quiche. To make, simply mix up the batter as directed above.
Grease a normal size muffin pan and press dough across bottom and up sides of muffin pan to resemble a crust. Bake for 10 minutes at 400 F.
Beat eggs with a small amount of milk (approx 1 egg per quiche, less is fine, but not more and maybe a tsp of milk per egg) add salt, chives, crumbled bacon and shredded cheese.
Pour egg mixture into the baked cream cheese biscuits crust and bake until egg is firm, about ten minutes.