Cream Cheese Biscuits
These easy homemade biscuits are soft, flaky and full of flavor.
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 6 tablespoons cold Challenge Butter (85 grams), cubed
- 3 ounces cold Challenge Cream Cheese (85 grams), cubed
- 1 1/4 cup cold buttermilk (310 ml), plus more for brushing
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a large bowl combine the flour, baking powder, baking soda, and salt.
Add the butter and cream cheese, and cut into the dry ingredients with a fork or pastry blender.
Add the buttermilk and stir until a craggy dough forms. Dump out onto a clean surface and work the dough together into a ball with your hands. Flatten dough and fold it on top of itself 4 times.
Roll out to about 1 inch thick. For mini biscuits, use a 2-inch round cutter. For regular biscuits, use a 3 or 3 1/2-inch round cutter. Place on prepared sheet pan. Brush tops with buttermilk.
Bake until tops of biscuits are golden, 15-17 minutes for mini biscuits, 18-20 minutes for regular biscuits.
Biscuits are best the day they are baked, but will keep in an airtight container at room temperature for a few days.
Calories: 102kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 157mg, Potassium: 89mg, Fiber: 1g, Sugar: 1g, Vitamin A: 156IU, Calcium: 43mg, Iron: 1mg