Cream Cheese-Buttermilk Biscuits

No ratings yet

These biscuits are light, tender and have a little tang in flavor. They can be made in advance making them perfect when a biscuit craving calls!

Prep Time20

Cook Time25

Total Time45

Course: Bread

Cuisine: American

Keyword: Biscuit, Cream Cheese

Servings: biscuits

Author: Nicole

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

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!

MAKE AHEAD:

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.