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Homemade Cream Cheese Biscuits

Soft on the inside with lightly crisp edges, they strike the perfect balance between rich and fluffy. The addition of cream cheese gives the biscuits a tender crumb and subtle tang that sets them apart from traditional butter-only biscuits.
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Course: Baking, Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 4 ounces cream cheese cut into ½-inch cubes and frozen for 30 minutes
  • 4 tablespoons unsalted butter cut into ½-inch cubes and frozen for 30 minutes
  • 1 cup plus 1 tablespoon buttermilk

Method
 

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
  2. Add the all-purpose flour, cake flour, sugar, baking powder, salt, and baking soda to the bowl of a food processor. Pulse a few times to combine. Add the frozen cream cheese and butter pieces, then pulse until the mixture resembles coarse crumbs.
  3. Transfer the mixture to a large bowl. Pour in the buttermilk and gently stir just until the dough comes together. The dough may look slightly dry, but avoid overmixing.
  4. Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times, just until smooth. Pat or roll the dough into a rectangle about ¾-inch thick, roughly 8 x 6 inches.
  5. Cut the dough into twelve 2-inch squares and place them on the prepared baking sheet.
  6. Bake for 12 to 15 minutes, or until the biscuits are golden brown and baked through. Transfer to a wire rack and allow to cool for about 5
  7. Enjoy!