Fluffy Cream Cheese Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Three leavening ingredients—yeast, baking powder, and baking soda—ensure light biscuits every time. Serve with Ginger Ale-Brown Sugar Smoked Ham, Figgy Port Chutney and Blue Cheese Butter. Ingredients:
1 (1/4-oz.) envelope active dry yeast |
1/4 cup warm water (105° to 115°) |
5 cups all-purpose flour |
2 tablespoons sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 (8-oz.) package cold cream cheese, cut into pieces |
1/2 cup cold butter, cut into pieces |
1 1/4 cups buttermilk |
parchment paper |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5 minutes.
2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.
3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times (about 30 seconds to 1 minute), sprinkling with up to 1/4 cup additional flour as needed to prevent sticking.
4. Roll dough to 3/4-inch thickness. Cut with a 2 1/2-inch round cutter, rerolling scraps once. Arrange biscuits on 2 parchment paper-lined baking sheets.
5. Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.
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