Cream cheese spelt biscuits

This is a recipe that keeps coming back to me on those weekends when I don't want to trade off the quality of life with busyness. This time I am using more cream cheese, with cream, but no butter.

Recipe: Cream cheese spelt biscuits (make 4)

Ingredients:
- 1 cup Bob's Red Mill spelt flour
- 1/4 cup KAF all purpose flour
- 1.5 tp sugar
- 1.5 tp baking powder
- 1/2 tp salt
- 6 oz 1/3 less fat cream cheese
- 1/4 cup coffee cream

Procedure:
1. Sieve together spelt flour, flour, sugar, baking powder and salt.
2. Cut cream cheese into small pieces and rub into the dry ingredients until crumbs are formed.
3. Add coffee cream by tablespoons. Push the crumbs together to form a dough. Do not knead.
4. Form 4 pieces of dough. Wrap individually and freeze until use. Or bake right away.
5. Bake on parchment paper in toaster oven at 350F for 10-15 minutes.
6. Brush top with butter and serve.

Results:
10:46am, all ingredients:

10:50am, spelt flour, flour, sugar, baking powder and salt to be sieved:

10:56am, rubbing in cream cheese:

10:57am, adding 1/4 cup coffee cream:

11:01am, final dough:

11:03am, final dough partitioned into 4 pieces:

11:06am, preparing one piece to bake right away:

11:06am, height of dough before baking:

11:07am, dough to bake at 350F:

11:15am, biscuit baked 8 minutes:

11:19am, biscuit baked 14 minutes:

11:20am, biscuit's side:

11:20am, biscuit's top:

11:24am, biscuit brushed with butter:

11:25am, biscuit's bottom:

11:25am, biscuit's crack:

Observation:
1. The crust is very crunchy, while the inside is chewy. The taste of cream cheese is rich. This experiment has excellent result.