Thursday, August 22, 2013

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: 

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