Cream Cheese Buttermilk Biscuits Recipes

CREAM CHEESE-BUTTERMILK BISCUITS

Steps:

• Heat oven to 450°F.
• Combine first 5 ingredients in large bowl. Cut in cream cheese and 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Add buttermilk; stir just until mixture forms soft dough.
• Place dough on lightly floured surface; sprinkle lightly with additional flour. Roll into 1/2-inch-thick rectangle; fold crosswise in half. Repeat rolling and folding 3 more times.
• Roll dough into 8x6-inch rectangle; cut into 12 squares. Place, 1/2 inch apart, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Melt remaining butter; brush onto tops of biscuits. Cool slightly.

KILLER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan.
• Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese.
• Place the 1 cup of flour on a sheet pan with a wall and flour your hands. Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then place some in the center of the pan.
• Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.
• Notes about the recipe: I've tried a lot of biscuit recipes and love my whipped cream biscuits recipe but this is even better and it's easy and fun to do with kids. It's a version of a recipe I learned from Shirley Corriher but I like mine a little less sweet and not quite as rich as hers. All you need is an ice cream scoop for shaping. And use Lily White Flour if you can get it. I keep a bag in my pantry in a zip lock bag that Shirley gave me.

CHEDDAR BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

HAM AND CHEESE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
• Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
• Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
• Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
• Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
• Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!

BUTTERMILK-CHEESE BISCUITS

Steps:

• At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
• Stir in cheese and buttermilk just until dry ingredients are moistened.
• Place on a lightly floured surface.
• Gently knead ten to twelve times.
• Roll or pat to 1/2-inch thickness.
• Cut with a 2 1/2-inch biscuit cutter dipped in flour.
• Place biscuits on an ungreased baking sheet.
• If making ahead, cover and refrigerate up to 2 hours.
• About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
• Bake biscuits for 12-14 minutes or until golden brown.