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A few months ago, my mom and I went to visit her uncle up in Oregon. While we were up there, he mentioned that we check out his favorite breakfast places. His selling point for me were their biscuits. Whenever he goes, he gets a biscuit and eats half himself and brings the other half home for his greyhounds. They are the biggest biscuits I’ve ever seen, and they taste amazing! The biscuits I made are more normal sized. Hehe.I love biscuits. Even KFC biscuits (you must admit, they’re pretty awesome)! So I figured I had to try these biscuits, especially since I love things with cream cheese. Much to my husband’s dismay. 🙂 But these things are delish! Light and flaky, moist and delicious. They looked beautiful when they were cut up and unbaked…And then they kind of went crazy! They puffed up beautifully, but they sort of went everywhere. They all seemed to lean away from the center of the oven for some reason. But the taste is awesome, so it’s all good. The weird poofing can be worked on. 🙂 But seriously, best biscuits… you gotta try them!!

Cream Cheese Biscuits
Note: Unbaked biscuits can be covered with plastic wrap and refrigerated for 1 day.

1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
¾ teaspoon baking soda
4 ounces cream cheese, cut into ½-inch pieces and frozen at least 30 minutes
4 tablespoons unsalted butter, cut into ½-inch pieces and frozen at least 30 minutes
1 cup plus 1 tablespoon buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.

In the work bowl of a food processor fitted with the metal blade, pulse all-purpose flour, cake flour, sugar, baking powder, salt, and baking soda until combined. Add cream cheese and butter and pulse until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).

Turn dough onto lightly floured surface and knead briefly until dough comes together. Pat dough into an 8 by 6-inch rectangle, about ¾-inch thick. Cut into twelve 2-inch squares or use a 2-inch round biscuit cutter and cut into circles. Transfer to prepared baking sheet. Bake 12 to 15 minutes, or until light brown. Transfer to a wire rack and let cool 5 minutes. Serve warm.

Source: Cook’s Country

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