Cream Cheese Biscuits
Subtly sweet biscuits with layers of cheese cheese.
Servings: 6
Ingredients
- 1 cup of cake flour
- 1 cup of all purpose flour
- 1 1/2 teaspoons of baking powder
- 2 tablespoons of granulated sugar
- 1/2 cup of butter, cold, shredded
- 3/4 cup of whole fat buttermilk, cold
- 4 ounces of cream cheese, thinly sliced
- 1/4 cup of buttermilk (for brushing)
- 2 tablespoons of coarse sugar (for topping)
Instructions
- In a large bowl, whisk 1 cup of cake flour with 1 cup of all purpose flour, 1 1/2 teaspoons of baking powder and 2 tablespoons of granulated sugar
- Add 1/2 cup of cold, shredded butter and use a pastry cutter or stiff fork to work the butter into the dry ingredients until the butter is broken down into small pieces
- Add 3/4 cup of cold buttermilk and mix until just combined
- Transfer the shaggy dough onto a lightly floured surface, fold a few times and shape into a square
- Cut the square in even quarters, top 3 of the quarters with slices of cream cheese and then stack the 3 quarters placing the final biscuit quarter on top
- Press the dough down back into a large square about an inch thick
- Use a sharp knife or pastry cutter to cut the dough into biscuits and transfer them into the freezer while you preheat your oven to 425 degrees
- Transfer the biscuits onto a nonstick or parchment lined baking sheet and brush with additional buttermilk and sprinkle with coarse sugar (optional)
- Bake for about 18 minutes (lightly golden biscuits will be more tender, while deeper golden brown biscuits will be more chewy)
- Enjoy warm!