These aren't your typical cowboy biscuits. Made by layering a cream cheese and whipping cream infused biscuit dough with tiny slivers of butter, folding end over end, they're not something you can put together between getting the four legged crittersdown for the night and the first rampage of hungry rangehands. But if you have some time on an evening or weekend, these are well worth the trouble. Several cowboys have tried making them in their own kitchens after I made them for friends, including Old NFO who gave them two thumbs up from his kitchen. The result is 72 layers of dough, with an incredibly light, but definitely biscuit, taste. After one of these you will just use that can of "flaky biscuit" dough for target practice. Layered Cream Cheese Biscuits I first had them at the Robinwood Free Meeting House, a creation of Chef Michael Gagne, but I wanted to try and make my own. They were worth the work. They're tall and tender, just like some cowgirl you may know.