Cream Cheese Biscuits

Name: Cream Cheese Biscuits
Yield: Makes 12 biscuits
Ingredients: 1 1/2 cups, all-purpose flour; 1 1/2 cups, cake flour; 1 tablespoon, sugar; 1 tablespoon, baking powder; 1 teaspoon, salt; 3/4 teaspoon, baking soda; 4 ounces (113 grams), 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

22 comments

Appears in Cook's Country April/May 2011

Desserts or Baked Goods

Everyone told us that cream cheese made the lightest, fluffiest biscuits ever. That proved true—after we figured out a cool trick and a new cutting method.

SERVESMakes 12 biscuits

TIME1 hour

WHY THIS RECIPE WORKS

If we eliminated butter completely from our Cream Cheese Biscuits recipe, the resulting biscuits were inedible bricks. Just a few tablespoons of butter imparted a strong flavor and light, airy texture. Most recipes that we found called for ...

This is a members' feature.