Cream Cheese Biscuits

Cream Cheese Biscuits
(Photo by Amy Bradt)

These biscuits are a bit different than regular Buttermilk biscuits, using 1/2 cream cheese and 1/2 butter.  What could be bad about that, right?

The best part is, you don't need a special biscuit cutter, you just cut them like you would brownies before baking.  Just make sure and push straight down with your knife (don't use a sawing motion), as you don't want to create any "seams" in the dough that would prevent them from rising.

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 6 servings

Ingredients
4 ounces cream cheese, cut into 1/2-inch pieces
4 ounces butter, cut into 1/2-inch pieces
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup plus 1 tablespoon buttermilk
melted butter

Directions
Measure and cut cream cheese and butter, and place in the freezer while preparing other ingredients.  Adjust oven rack to middle position and heat oven to 450°.  Line baking sheet with parchment paper.  

Pulse dry ingredients in food processor until blended, then pulse in chilled cream cheese and butter until mixture resembles corn meal.  Transfer mixture to a large bowl.  Stir in buttermilk until combined (dough may appear slightly dry).

Turn dough onto lightly floured surface and knead briefly until dough comes together.  Roll dough into an 8x6-inch rectangle, about 3/4 inch thick.  Cut into twelve 2-inch squares and transfer to prepared baking sheet.  Bake until light brown, 12 to 15 minutes.  Transfer to wire rack, and brush with melted butter.  Let cool 5 minutes, serve warm.

Notes
If you're lucky enough to live in a southern state that carries White Lily Flour, by all means use that in place of the flours, sugar & baking powder.

Original recipe from: Cook's Country