These cream cheese biscuits are tender, fluffy, and slightly sweet, with a hint of tangy buttermilk, and they are very delicious.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 12
Ingredients
- 4 cups all-purpose flour, plus more for work surface
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 3/4 teaspoon baking soda
- 1/2 cup cold unsalted butter , cubed
- 4 ounces cold cream cheese , cubed
- 1 1/2 cups plus 1 tablespoon cold whole buttermilk , divided
Steps
- Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl until combined. Add butter and cream cheese and mix in with a pastry cutter or two forks until mixture is crumbly and resembles a coarse meal.
- Pour in the 1 1/2 cups buttermilk and gently stir until mixture resembles a shaggy, slightly sticky dough.
- Turn dough onto a lightly floured work surface and knead a few times to combine. Lightly coat hands and rolling pin with flour; gently pat and roll dough to 3/4-inch-thickness, adding more flour as needed to keep dough from sticking.
- Use a 3-inch biscuit cutter, dipping biscuit cutter in flour between cuts, to cut into 12 biscuits, rerolling dough scraps once. Place biscuits onto prepared baking sheet about 3/4-inch apart. Brush tops of biscuits with remaining 1 tablespoon buttermilk.
- Bake in the preheated oven until golden brown, 15 to 17 minutes. Serve warm.
