Friday, January 6, 2017

Cream Cheese Buttermilk Biscuits........

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..........

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