Friday, January 31, 2014

Cream Cheese Biscuits

These biscuits were so delicious.  Well, I think all biscuits are, but the cream cheese in these really added something.  I actually made them twice recently, because the first time, it was too dark and I didn't bother taking pics (plus they were inhaled too quickly anyway).  The second time, I made them on a weekend afternoon so I would still have some good lighting.  
This is originally a Cook's Country recipe.  They are made into squares, not circles, because you just shape the whole amount of dough into a rectangle, and then cut them into squares.  This way, you don't have to re-roll any dough, and it looks cool too!  The easiest tool for cutting square biscuits is a Pastry Scraper, but a large knife would also work.  (I use my pastry scraper often, though, especially when working with any kind of yeast dough.)  To see cool step-by-step photos, head over to Baked Bree and she'll show you how it's all done.  
Cream Cheese Biscuits
adapted from Baked Bree, originally from Cook's Country
makes approx. 1 dozen

1 1/2 cups flour
1 1/2 cups cake flour (or just use all regular flour- 3 cups)
1 tablespoon sugar
1 Tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 ounces cream cheese (cut into cubes and frozen for 30 minutes)
4 Tablespoons butter (cut into cubes and frozen for 30 minutes)
1 cup plus 1 Tablespoon buttermilk*

1.  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.  (*I can only get buttermilk in 1 cup containers here, so I didn't want to open another container for 1 Tbs.  So, I used 1 cup buttermilk + 1 Tbs. whole milk.)  Stir with a wooden spoon until the dough comes together.

2.  Turn the dough out onto a floured board. Knead just until it comes together.  Shape the dough into an 8 inch by 6 inch rectangle.  Cut into desired shape and put on a parchment lined baking sheet.  (Cut about a dozen; maybe a few more, depending on how big they are.)

3.  Bake in a preheated 450 degree oven with the rack in the middle of the oven. Bake for 12 to 15 minutes or until they have puffed and are golden brown.
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