Cream Cheese Biscuits
Let’s face it, there are biscuits, and then there are biscuits. Whether you prefer them with honey and butter or slathered with gravy, they’re always a hit to any meal!
These cream cheese biscuits are a breeze to make and can even be made a day ahead of time and stored in the refrigerator until ready to bake. They’re light, fluffy and just perfect topped with your favorite preserves, whipped butter or served with a hearty meal.
Instead of rolling the dough, cutting round biscuits, then rerolling the scraps to cut more, the dough is rolled into a rectangle and cut into square biscuits. This ensures that the biscuits are extra light and fluffy.
These biscuits, like most biscuits, taste best right out of the oven, pipping hot, and topped with butter and jam. Unless you plan on eating all of the biscuits in one sitting, I suggest freezing the ones that you won’t be eating right away. That way you have freshly baked biscuits whenever the craving strikes! Just cut the biscuits and freeze on the baking sheet. Once frozen, wrap each biscuit individually in plastic wrap and store in an airtight freezer bag. When you are ready to bake, just pop them in the oven (no need to thaw) and add a couple more minutes to the baking time!
Cream Cheese Biscuits
Yield: makes 12
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 ounces cream cheese, cut into 1/2-inch pieces and frozen 30 minutes
4 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen 30 minutes
1 cup plus 1 tablespoon buttermilk
1. Heat oven to 450 degrees. Line baking sheet with parchment paper.
2. In the bowl of a food processor pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter until mixture resembles coarse meal. Transfer mixture to a large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times until dough comes together. Press or roll dough into a 3/4-inch-thick rectangle (about 8 x 6 inches). Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until golden brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.
To 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.
Source: Cook's Country, June/July 2012
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