Teeny Tiny Cream Cheese Biscuits

My friend Julie swears these are the best dang little biscuits and are fantastic for wine and cheese parties (hint, hint). However, if you don't have a wine and cheese party to go to, they would probably work for eating with your bon-bons and watching Oprah. The best part about the recipe is that you should be able to find everything locally.

This recipe is for my buddy Nana who is the Queen of the mini muffin pans. All hail foods that can be baked in these!!
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Tiny Cream Cheese Biscuits

8 oz cream cheese, softened (in Tunisia, I would use 13 of the individually wrapped cream cheese squares unless I was lucky enough to find the tub of Presidente cheese)
1/2 cup (1 stick) butter, softened
1 cup of self-rising flour (if you can't find this at the commissary or local market, substitute 1 cup flour, 1 and 1/2 tsp baking powder, and 1/2 tsp salt)

Beat cream cheese and butter at a medium speed with an electric mixer for 2 minutes or until creamy. Gradually add flour, beating slowly until blended. Try not to eat all of the dough :). Spoon dough into an ungreased mini muffin pan, filling each cup. Bake at 400 degrees for 13-15 minutes or until golden. Serve warm; refrigerate leftovers. You could also do drop biscuits if you do not have a mini muffin pan.

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Now, you know you are running to the fridge to get your butter and cream cheese out to soften!

LLOR needs more recipes that you are making in your kitchen. Please send to teresaintunisia@gmail.com . Now, we aren't asking for your grandma's secret recipe. Just something that you wanna share with the other Lunching Ladies!