Cream Cheese Biscuits

Cream Cheese Biscuits

Servings: 12
Freeze Time: 30 minutes — for butter and cream cheese
Prep Time: 20 minutes
Bake Time: 12 to 15 minutes
Cool Time: 5 minutes
Start to Finish 1 hour, 10 minutes
Times are approximate

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

Suggested Items:
baking sheet
parchment paper
food processor
large bowl

Heat oven to 450°. Line baking sheet with parchment paper.

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). 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.
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