Cream Cheese-Buttermilk Biscuits

makes 12 biscuits


1 1/2 cups unbleached all-purpose flour

1 1/2 cups cake flour

1 Tablespoon granulated sugar

1 Tablespoon baking powder

1 teaspoon kosher salt

3/4 teaspoon baking soda

4 ounces cream cheese, cut into 1/2-inch pieces and frozen for 30 minutes

4 Tablespoons (2-ounces) unsalted butter, cut into 1/2-inch pieces and frozen for 30 minutes

1 cup plus 1 Tablespoon buttermilk, plus more for brushing


Adjust oven rack to middle position and preheat the oven to 450º F.  Line a baking sheet with a sheet of parchment paper; set aside.


In the bowl of a food processor, pulse together the flours, sugar, baking powder, salt, and baking soda.  Scatter the butter and cream cheese over the flour mixture and pulse until the mixture resembles coarse meal.  Transfer the flour mixture to a large bowl.  Add the buttermilk and mix until combined (dough will appear slightly dry).


Turn the dough out onto a work surface.  Using floured hands, knead the dough briefly until it comes together.  Lightly dust some flour under the dough.  Roll the dough into an 8-inch x 6-inch rectangle.  Cut into twelve 2-inch squares and transfer to the prepared baking sheet. (Biscuits can be refrigerated, covered with plastic wrap for up to one day.)  Lightly brush the tops of the biscuits with more buttermilk.  Bake until light golden brown, about 12-15 minutes.  Transfer to a wire rack and let cool for 5 minutes.  Serve warm.  Enjoy!


Printed from thegalleygourmet.net