Description
These soft & fluffy cream cheese biscuits are super easy and they’re great with sweet jam or covered in gravy. They are the perfect biscuit for everything.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 4 ounces cold cream cheese, cut into 1/2” cubes, and placed in a freezer for 30 minutes.
- 4 ounces cold unsalted butter, cut into 1/2” cubes, and placed in a freezer for 30 minutes.
- 1 cup plus 1 tablespoon buttermilk
Instructions
- Preheat oven to 450 degrees. Position oven rack in the middle position. Line a cookie sheet with parchment paper.
- Combine the cake flour, all purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs. Add the buttermilk and mix just until the mixture comes together and transfer to a floured working surface. Mixture will be slightly dry.
- Knead dough for about one minute until it comes together. Using a rolling pin, roll dough into a 6″ x 8″ rectangle, about 3/4″ in thickness.
- Option #1: Use a bench scraper and cut the dough into 12 equal 2″ squares. With this option, you shouldn’t have any leftover dough to rework. Option #2: Using a 2-inch square biscuit/cookie cutter, cut the dough into 12 biscuits. If you have any scraps, lightly reroll them and cut additional biscuits, working the dough as little as possible.
- Place on prepared pan and bake for 12 to 15 minutes until biscuits are light brown. Brush with butter and serve hot.
Notes
- The dry ingredients, butter, and cream cheese can be pulsed in a food processor first, before adding them to a bowl with the buttermilk.