In the South, they have recipes that are pretty much standard to that area. Cream Cheese Buttermilk Biscuits fit that scenario. They are small, moist and fluffy. Yup, that's a Southern biscuit. (I use a smaller cutter and then cut the time by a minute or two until the tops are golden brown.) These are great with butter and jam or with that wonderful Virginia Baked Ham.
Cream Cheese Buttermilk Biscuits
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 Tbsp sugar
4 Tbsp very cold unsalted butter
4 Tbsp very cold cream cheese
3/4 cup buttermilk
Preheat the oven to 400 F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter and cream cheese, and blend them into the flour mixture with a pastry blender. There should be some uniformity but still with clumps of fat. Add the buttermilk and stir to combine with a rubber spatula or wooden spoon. Flour your hands, then dump the dough out onto a well-floured work surface. Knead just a very few times, until it comes together. Pat out dough to about 1/2 an inch thick. Cut into rounds with a 2 1/2 inch floured biscuit cutter. Transfer the rounds to parchment paper on a baking sheet. Bake at 400 F for 14 minutes, until the tops are golden brown. (If using salted butter, cut the salt to 3/4 tsp.)
Till next time..........