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Fluffy Cream Cheese Biscuits

Photo: Jennifer Davick
Hands-on time 15 mins
Total time 45 mins
Yield Makes about 18 biscuits
Three leavening ingredients—yeast, baking powder, and baking soda—ensure light biscuits every time. Serve with Ginger Ale-Brown Sugar Smoked Ham, Figgy Port Chutney and Blue Cheese Butter.

Ingredients

  • 1 (1/4-oz.) envelope active dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (8-oz.) package cold cream cheese, cut into pieces
  • 1/2 cup cold butter, cut into pieces
  • 1 1/4 cups buttermilk
  • Parchment paper
  • 2 tablespoons butter, melted

How to Make It

  1. Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5 minutes.

  2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.

  3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times (about 30 seconds to 1 minute), sprinkling with up to 1/4 cup additional flour as needed to prevent sticking.

  4. Roll dough to 3/4-inch thickness. Cut with a 2 1/2-inch round cutter, rerolling scraps once. Arrange biscuits on 2 parchment paper-lined baking sheets.

  5. Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.