EDITOR’S NOTE (June 18, 2019): Edited recipe and instructions. Easier to understand. Less steps. Also added new photos.
There are several ways to make delicious biscuits. This is one of my favorite recipes. The buttery biscuits are tender inside and crusty outside. Each time I bake a batch, they look different. Must figure out what’s up with that. Thankfully, always taste good!
The ingredients are self-rising flour, full fat cream cheese and unsalted butter. Cream cheese replaces the shortening and buttermilk used to make classic buttermilk biscuits.
If desired, make 1 cup of self-rising flour by whisking together 1 cup of all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
This recipe calls for 2/3 cup unsalted butter. According to Land O Lakes, that’s the same as 1 stick of butter plus 2 tablespoons (10 tablespoons total). Good to know!
When cutting the dough, do not twist the cutter. Firmly press the cutter straight down into the dough and pull straight up. Twisting will seal edges of biscuits and prevent them from rising.
Arranging biscuits on baking sheet with sides touching, helps them rise. Brushing tops with cold buttermilk helps the biscuits turn golden brown.
Baked biscuits are excellent with Hamburger Steak and Gravy. For breakfast, I’ll stuff a biscuit with sausage and slather apricot jam over the top. Heaven!
These buttery biscuits are tender inside and crusty outside. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Grate frozen butter. This may take 20-30 minutes. Butter will soften. After grating, place in fridge 10-15 minutes until frozen again.
In medium-sized bowl, use a fork or pastry cutter to combine grated butter, 1 cup of self-rising flour (sifted) and full fat/softened cream cheese. Mix just until combined. Otherwise biscuits will be tough.
Cover and refrigerate 30 minutes OR until dough is cold.
Cover a cutting board or large plate with a piece of parchment paper. Lightly dust with flour.
Remove dough from fridge and place on top of floured parchment paper. Quickly fold dough over 3 or 4 times until smooth. Set aside.
Line a large baking sheet with parchment paper. Set aside.
Sprinkle work surface with flour. Remove dough from fridge. Lightly sprinkle dough and a rolling pin with flour.
Roll dough out into a ½-inch thick circle. Make to desired thickness because biscuits rise slightly (not very tall).
Cut out biscuits with a standard size biscuit cutter (or sharp edge of an upside down drinking glass). Stick scraps together to make more biscuits. Repeat until all dough is used. See recipe notes for helpful cutting tip.
Arrange biscuits on prepared baking sheet with sides touching. This helps biscuits rise.
Brush tops with COLD buttermilk to help biscuits turn golden brown while baking.
Bake about 14 minutes or until golden brown. They will rise slightly (not tall). Rotate pan after first 7 minutes.
Serve hot. Brush with melted butter and honey if desired.
When cutting the dough, do not twist the cutter. Firmly press the cutter straight down into the dough and pull straight up. Twisting will seal edges of biscuits and prevent them from rising edges.