You make these biscuits just as you would biscuits made with butter or shortening. The principles are the same. We think you will like the extra richness of the cream cheese.
3 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
4 ounces cream cheese, cold
1 1/2 cups buttermilk
Preheat the oven to 425 degrees.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Using a pastry blender or 2 knives, cut in the cream cheese until the mixture forms coarse pieces.
- Add the buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.
- Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased baking sheet with the edges touching.
- Bake for about 14 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.
Yield: 15 large biscuits