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.

Recipe by Southern Living May 2012

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Jennifer Davick

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Makes about 18 biscuits
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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