Cream cheese biscuit for breakfast

I have been thinking of cream cheese biscuits for a long time, and have always felt too lazy to do it. Today, we run out of bread, so I have to make up something. Once I get my hands on the KAF spelt biscuit recipe, it's not that hard after all. In fact, it's really quick and easy. It takes only half an hour from start to eat.

   That's what they are saying about them, Dough and Biscuit...

     that he is bouncing her up just a little to high

     that he is rolling just a little to fast

     that he is flattening her just a little too much...

Recipe: Cream cheese spelt biscuits (make 5-6 small biscuits)

Ingredients:
- 1 cup spelt flour
- 1/4 cup KAF all-purpose flour
- 1.5 tp sugar
- 1.5 tp baking powder
- 1/2 tp salt
- 2 TB cold unsalted butter
- 2 ounce 1/3 less fat cream cheese
- 1/3 cup cold 1% milk

Procedure:
1. Sieve together spelt flour, all-purpose flour, sugar, baking powder and salt.
2. Chop butter and cream cheese separately into 1/4" pieces.
3. Add butter to the dry ingredients. Rub until mixed. Then add cream cheese and rub until the dough forms small crumbs and is not sticky to hands.
4. Add about 1/3 cup milk. Mix to moisten the dough evenly. Then squeeze the dough a few times.
5. Shape into small balls. Place on parchment paper.
6. Bake in toaster oven at 400F for about 10-15 minutes. Serve at once.

Results:
9:44am, spelt flour, all-purpose flour, sugar, baking powder and salt all sieved together:

9:45am, 2 TB butter chopped:

9:47am, 2 oz cream cheese chopped:

9:47am, butter added to flour mixture:

9:48am, cheese being rubbed into the flour mixture:

9:51am, rubbing almost done:

9:52am, rubbing done, hand not sticky:

9:54am, going to add milk (prepare more, but add all at once no more than 1/3 cup):

9:54am, forming dough by mixing flour with milk:

9:55am, dough formed, with a little gluten already formed:

9:58am, shaping dough by hand into balls:

9:59am, biscuit dough shaped and placed on parchment:

9:59am, heights of biscuit dough:

10:01am, ready to bake at 400F:

10:05am, remaining dough shaped to chill:

10:14am, biscuits baked 13 minutes, probably already done:

10:17am, biscuits baked for 2 more minutes at 375F, looking overdone:

10:17am, bottoms of biscuits:

10:18am, side of a biscuit:

10:22am, ready to serve:

Observations:
1. This time I may have baked the biscuit for a little too long. Probably 10 minutes will do.
2. Hubby likes his breakfast today.