When I think of a good old Southern Biscuit, I think of a mile high, lighter-than-air biscuit that is not only perfect slathered with butter and laden with jam, but holds its own again a slice of country ham and dollop of mustard sauce. These biscuits fill the bill on both counts. From Cook's Country, they incorporate both butter and cream cheese, are cut into squares to avoid rolling and re-rolling that toughens the dough, and are positively addicting. Split in two, I used halves as an impromptu dessert, spreading each half with strawberry jam, topping them with a dollop of vanilla yogurt, and then covering them with sliced, macerated strawberries. Versatile!
Cream Cheese Biscuits
From Cook's Country, June/July 2012
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
¾ 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
Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 8 by 6-inch rectangle, about ¾ inch thick. Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until light brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm. Makes 12 biscuits
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.
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