Cream Cheese Biscuits

Makes 1 dozen biscuits

Recipe from Cook’s Country

Husband-Tested in Alice’s Kitchen

My lovely daughter-in-law, who is expecting our second grandchild, was craving biscuits, so we hauled out the flour, cream cheese and buttermilk.  She made these in just a few minutes.  They were oh so heavenly.  Serve these with butter and homemade jam or local honey for a real treat.  All the ingredients can be found at Lost River Market & Deli.

1½ cups all-purpose flour

1½ cups cake flour*** (See note if you don't have any in your pantry.)

1 Tablespoon sugar

1 Tablespoon baking powder

1 teaspoon salt

¾ teaspoon baking soda

4 oz. cream cheese (cut into ½ inch pieces and frozen for 30 minutes)

4 Tablespoons unsalted butter (cut into ½ inch pieces and frozen for 30 minutes)

1 cup plus 1 Tablespoon cold buttermilk

Adjust oven rack to middle position and heat the oven to 450°F.  Line a baking sheet with parchment paper. 

Put everything except for the buttermilk into the bowl of a food processor. Pulse until it resembles coarse meal. Pour the mixture into a large bowl.

Pour in the buttermilk.

Stir with a wooden spoon until the dough comes together.  (The dough may appear slightly dry.)

Turn the dough out onto a floured board. Knead briefly just until it comes together.

Roll the dough into an 8-inch by 6-inch rectangle, about ¾ inch thick.

Cut into twelve 2-inch squares or desired shapes and put on the parchment lined baking sheet.

Bake at 450°F 12 to 15 minutes or until they have puffed and are golden brown.

***Note:  Here's how to make your own cake flour with what you probably have on hand in your pantry:  http://joythebaker.com/2009/09/how-to-make-cake-flour/