Cream cheese in the dough makes these from-scratch buttermilk biscuits so fluffy, thick, and tender! The perfect biscuit to enjoy, plain or smothered in gravy!
Course Side Dish
Cuisine American, southern
Keyword biscuits, buttermilk, cream cheese
Prep Time 10 minutesminutes
Cook Time 14 minutesminutes
Servings 6biscuits
Calories
Ingredients
2cups all-purpose flour(plus more for flouring work surface)
1tablespoongranulated sugar
1tablespoon baking powder
¾teaspoon sea salt
½teaspoonbaking soda
4tablespoonscold butter (unsalted or salted)(plus more for brushing biscuits)
5ouncescold cream cheese (cut into small pieces)(see note)
1cup cold buttermilk
Instructions
Preheat oven to 450 F. Move the oven rack to the second-highest position.
In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. (You can also sift if desired.)
2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, ¾ teaspoon sea salt, ½ teaspoon baking soda
Grate cold butter into the bowl.
4 tablespoons cold butter (unsalted or salted)
Add cream cheese into the bowl.
5 ounces cold cream cheese (cut into small pieces)
Using a pastry cutter (pastry blender), cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse meal.
Pour buttermilk into the bowl. Gently stir with a rubber spatula to form a dough.
1 cup cold buttermilk
Spread some flour on your work surface. Transfer the dough onto the lightly floured surface.
Sprinkle more flour over the dough and on your hands. (Try to use as little flour as possible.)
Gently knead and fold the dough, adding more flour to prevent the dough from sticking to your hands and work surface.
Fold the dough several times to create layers, and then gently flatten the dough out into a 1-inch thick rectangle. (you should be able to cut out 4 (3-inch) biscuits.
Dip your biscuit cutter in flour and cut out the biscuits. Place biscuits about 1 inch apart on a baking sheet.
Flatten the remaining dough again and cut out two more biscuits.
Brush biscuit tops lightly with butter or heavy whipping cream to encourage browning.
Bake for approximately 12 minutes.If necessesary allow extra time.
Take the biscuits out of the oven and brush with melted butter.
Set your oven to a low broil and place the biscuits back into the oven.
Broil until the tops are golden brown. (Do not take your eyes off the biscuits! Broiling happens fast.
Remove from oven and brush with additional melted butter.
Serve biscuits hot or room temperature.
Store any leftover biscuits in an airtight container.