BUTTERMILK CREAM CHEESE BISCUITS RECIPES

Steps:

• Preheat oven to 500°F, with a rack set in the middle. Meanwhile, in a large bowl, combine 2 cups flour, butter pieces, and cream cheese, using your fingers to cut in the butter and cream cheese until the mixture resembles cottage cheese. Make a well in the center of the mixture. Add the buttermilk, and mix with your hands or a small rubber spatula. Sprinkle flour over the dough. Run a rubber spatula between the bowl and the dough, then sprinkle the exposed dough with more flour. Turn dough out onto a well-floured surface. Generously sprinkle dough and rolling pin with flour. Roll out to a 1/2-inch-thick oval. (Do not knead.) Pour about 1/2 cup flour into a small bowl. Dip a 2-inch square metal biscuit cutter (see Note) into the flour; then cut out biscuits, dipping the cutter back into the flour as needed (as long as the dough remains wet on the inside, you can use as much flour on the outside as needed to handle it). Gather excess dough, roll it out to a 1/2-inch-thick oval, and continue cutting biscuits as above. Place biscuits, sides touching, in a cast-iron skillet or baking pan fitted with parchment. Brush the tops of the biscuits with melted butter. Place pan in the oven and immediately reduce temperature to 450°F. Bake biscuits until tops are golden, 16 to 18 minutes, rotating halfway through.

Steps:

• Preheat oven to 500°F, with a rack set in the middle. Meanwhile, in a large bowl, combine 2 cups flour, butter pieces, and cream cheese, using your fingers to cut in the butter and cream cheese until the mixture resembles cottage cheese. Make a well in the center of the mixture. Add the buttermilk, and mix with your hands or a small rubber spatula. Sprinkle flour over the dough. Run a rubber spatula between the bowl and the dough, then sprinkle the exposed dough with more flour. Turn dough out onto a well-floured surface. Generously sprinkle dough and rolling pin with flour. Roll out to a 1/2-inch-thick oval. (Do not knead.) Pour about 1/2 cup flour into a small bowl. Dip a 2-inch square metal biscuit cutter (see Note) into the flour; then cut out biscuits, dipping the cutter back into the flour as needed (as long as the dough remains wet on the inside, you can use as much flour on the outside as needed to handle it). Gather excess dough, roll it out to a 1/2-inch-thick oval, and continue cutting biscuits as above. Place biscuits, sides touching, in a cast-iron skillet or baking pan fitted with parchment. Brush the tops of the biscuits with melted butter. Place pan in the oven and immediately reduce temperature to 450°F. Bake biscuits until tops are golden, 16 to 18 minutes, rotating halfway through.