Easy and Best Biscuits I have ever made

My family loves the frozen Pillsbury dough biscuits, but if you have ever looked at the ingredient list you know that it is not a pretty list (hydrogenated oil, DATEM) yuck. I really wanted a recipe that my family would love without the added junk in most premade biscuits. This was not an easy task, I ended up trying more biscuit recipes then I can count. I knew this recipe was a keeper when my family actually thought I had broke down and just bought the freezer ones. 🏆😏

For this recipe you will want to make sure that your butter and cream cheese are very cold so don’t take them out of the fridge until you are ready to use them. You will also need buttermilk or make sure that you give yourself enough time to make your own buttermilk substitute (directions below)

Big reasons why I avoid buying items with Trans fat (hydrogenated oil) and DATEM ingredients for my family

DATEM even though it is deemed safe by the FDA has been banned in Europe and by many companies that are trying to bring healthier foods to their consumers, such as Whole Foods and Thrive Market. Big reasons why I avoid it is that studies have shown that it causes, heart fibrosis, adrenal overgrowth, and an increased risk of developing leaky gut syndrome. 😝 This chemical has also been known to cause symptoms that individuals may assume is a gluten sensitivity when it is actual the added chemicals, such as irritated skin, itching, nausea, fatigue, and headaches.

Trans fat has so many reasons to avoid it! Some of them include increased risk for heart disease, can lead to insulin sensitivity and type 2 diabetes, excess inflammation, excess weight, and cancer. It has also been linked to neurological problems. Short answer avoid as much as possible!

Cream Cheese Biscuits

Light and fluffy biscuits, this is the easiest and fool proof recipe for biscuits that I have ever made

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Servings 12

Calories 194 kcal

Ingredients

  

• 1 1/2 cup all purpose flour
• 1 1/2 cup cake flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 tsp baking soda
• 4 tbsp butter cut into 1/2 inch pieces *see note
• 4 oz cream cheese cut into 1/2 inch pieces *see note
• 1 cup buttermilk *see note

Instructions

 

• Adjust oven rack to middle position and heat oven to 450 degrees. Pulse all purpose flour, cake flour, sugar, baking powder, salt, baking soda, butter and cream cheese in food processor until mixture resembles coarse meal. Pour in cold buttermilk just until dough forms. Dough may seem dry
• Turn dough onto lightly floured surface and working as little as possible with it bring it together to form a rectangle. Roll dough out in rectangle shape until 3/4 inch thick (8x6 inch rectangle). Cut into twelve 2 inch squares and transfer to baking sheet. Placing them slightly close to each other. Bake until light brown, 12-15 minutes. Serve

Notes

Recipe Notes

You want your butter and cream cheese to be really cold so don't take them out of the fridge until you are ready to use them. I always use salted butter.

If you don't have buttermilk you can make it by adding 1 T. lemon juice or vinegar to 1 cup of milk. Let it sit for about 15 minutes.

You want your biscuits to have flakes of butter through out the flour so work quickly and don't over handle the dough.

Items used for recipe

Recipe adapted from Cooks Country April/May 2011

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Easy and Best Biscuits I have ever made

Servings

Servings