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A while back I shared with you my #1 go-to biscuit recipe. Well, these bad boys come in a close second. The other biscuits are round with flaky and fluffy layers. These, however, are square with a very tender and fluffy crumb. Why square? You see, the addition of cream cheese adds moisture, which creates more gluten as you knead. If you were to reroll the scraps left from round biscuit forming with this recipe, the last few biscuits would come out tougher. Square(ish) biscuits–no scraps. Besides, this way saves you a bit of time. Speaking of time, these can be made ahead. Just refrigerate them on the baking sheet covered with plastic wrap for up to a day. To finish, heat the oven and bake as directed.
These are perfect as they are warm from the oven with a little extra butter and maybe some jam. Since I am sure many of you still have a little ham left over from Easter, open one up and lay a few slices in between and nom-nom away.
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Cream Cheese-Buttermilk Biscuits
Equipment
- Food processor
Ingredients
- 1 ½ cups unbleached all-purpose flour
- 1 ½ cups cake flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- ¾ teaspoon baking soda
- 4 ounces cream cheese, cut into ½-inch pieces and frozen for 30 minutes
- 4 tablespoons (2 ounces) unsalted butter, cut into ½-inch pieces and frozen for 30 minutes
- 1 cup plus 1 tablespoon buttermilk, plus more for brushing
Instructions
- Adjust oven rack to middle position and preheat the oven to 450ºF. Line a baking sheet with a sheet of parchment paper; set aside.
- In the bowl of a food processor, pulse together the flours, sugar, baking powder, salt, and baking soda. Scatter the butter and cream cheese over the flour mixture and pulse until the mixture resembles coarse meal. Transfer the flour mixture to a large bowl. Add the buttermilk and mix until combined (dough will appear slightly dry).
- Turn the dough out onto a work surface. Using floured hands, knead the dough briefly until it comes together. Lightly dust some flour under the dough. Roll the dough into an 8 x 6-inch rectangle. Cut into twelve (2-inch) squares and transfer to the prepared baking sheet. (Biscuits can be refrigerated, covered with plastic wrap for up to one day.) Lightly brush the tops of the biscuits with more buttermilk. Bake until light golden brown, about 12-15 minutes. Transfer to a wire rack and let cool for 5 minutes. Serve warm. Enjoy!
Notes
- Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and bake as directed.
- Unbaked biscuits can be frozen, individually wrapped, and stored in a freezer-safe bag for up to 3 months. Bring the biscuits to room temperature before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
