Cream Cheese Biscuits
Light and fluffy biscuits, this is the easiest and fool proof recipe for biscuits that I have ever made
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
Items used for recipe
Recipe adapted from Cooks Country April/May 2011