Monday, May 6, 2013

Cream Cheese Biscuits

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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Alycia Nichols said...

Cream cheese in biscuits??!?!??!! THIS I have to try!!! I like biscuits on occasion, and I would love to be able to make one that is lighter and fluffier than what I do with Bisquick!!! :-)

Linda said...

I made biscuits Saturday morning and although they were delicious, I'm going to purchase cream cheese to try these - they look amazing!

Some of the recipes I saw recommended White Lily flour, which I haven't seen on the grocery shelves here in the Houston area. Have you ever tried it? said...

I will be trying this out! I am new from southern charm. I would love for you to follow me back! Nicole

Lisa Boyle said...

Oh my goodness! This look SO good! I can't wait to try them. Thanks for linking up with "Try a New Recipe Tuesday." I look forward each week to seeing the recipes you submit. :-)

SavoringTime in the Kitchen said...

Oh my goodness, is right! I'd love to dive head first into a basket of those biscuits.