With some practice over the years, I’ve become rather adept at making biscuits. Whereas I once felt totally incompetent at such a venture, and spent the entire time second-guessing myself and quadruple-checking whatever recipe I was following, now I can make a good biscuit in my sleep.
So recently I’ve begun playing around with flavorings in biscuits. I used to stick to the classic buttermilk kind, but now that I feel so much more comfortable with the whole endeavor, it’s nice to branch out and try new things.
Several months ago, I saw a mention of cream cheese biscuits (can’t remember if this was on Pinterest or Facebook). I thought that sounded interesting and delicious, and wondered if I could master-mind such a thing. So I intentionally didn’t google those words to find a recipe, and just used what I know of biscuit ratios to come up with my own version. I wanted to challenge myself, I guess.
I figured that the cream cheese would be part of the fat in the biscuit, instead of an addition, like cheddar or parmesan would be. So I replaced half of the butter with cream cheese, making sure my cream cheese was well chilled first. But I still wondered how this would turn out. Would it change the texture any? Would you be able to taste the cream cheese at all?
Yes and yes, and both for the positive. The texture was slightly softer than a regular all-butter biscuit, and you really could taste the flavor of the cream cheese. And may I just say that you definitely should split open a hot biscuit and slather some strawberry jam on it. Ohhhhh, lordy, that was pure bliss. Its taste was reminiscent of strawberry shortcake. Come to think of it, these biscuits would be PERFECT for strawberry shortcake! How did I not think of that until just now???!!! Aaaahhh! Okay, we’re doing that. And if you do as well, definitely let me know how it turns out. Enjoy!
2 cups flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
2 tbs sugar
4 tbs chilled unsalted butter
4 tbs chilled cream cheese
¾ cup buttermilk
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter and cream cheese, and blend them into the flour mixture with a pastry blender. There should be some uniformity but still with clumps of fat. Add the buttermilk and stir to combine with a rubber spatula or wooden spoon.
Flour your hands, then dump the dough out onto a well-floured work surface. Knead for just a minute until it comes together. Flour a rolling pin and then roll the dough out to about 1/2 an inch thick.
Stamp into rounds with a 2 ½ inch floured biscuit cutter. Transfer the rounds to the prepared baking sheet.
Bake at 400 F for 14 minutes, until the tops are golden brown. Serve plain, with butter, or with strawberry jam.