1 8 oz. pkg. cream cheese, softened
1/2 cup butter or margarine
1 cup self-rising flour
Beat cream cheese and butter at medium speed with an electric mixer 2 minutes or until mixture is creamy. Gradually add the flour, beating at low speed just until blended.
Spoon dough mixture into mini muffin pans filling 2/3 full, or refrigerate dough for 3 days. Bake at 400 degrees for 17 minutes or until golden brown. Serve immediately.
Makes: 2 dozen
Note: This dough may be refrigerated up to three days, so you can bake hot fresh biscuits for each meal.