Saturday, March 21, 2015
Cream Cheese Biscuits
YIELD: makes 12
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 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
1. Heat oven to 450 degrees. Line baking sheet with parchment paper.
2. In the bowl of a food processor pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter until mixture resembles coarse meal. Transfer mixture to a large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times until dough comes together. Press or roll dough into a 3/4-inch-thick rectangle (about 8 x 6 inches). Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until golden brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.
To Make Ahead: Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and bake as directed.
Calories 171 Sodium 294 mg
Total Fat 8 g Potassium 0 mg
Saturated 0 g Total Carbs 22 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 4 g
Cholesterol 21 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: Cook's Country, June/July 2012