Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon baking soda
- 4 ounces cream cheese softened
- 4 tablespoons butter or 1/4 cup or 1/2 stick softened
- 1 cup buttermilk could use regular milk
Instructions
- Whisk together the flour, baking powder, salt, sugar and baking soda. Cut in the softened cream cheese and butter until you have coarse crumbs. (I put my cream cheese and butter in a bowl and microwave about 30 seconds to soften it. You don’t want it melted, just softened, and microwaves vary. If you try this just do it a few seconds at a time until it feels soft when you touch it.)
- Add the milk and mix into a dough. Turn out onto a floured surface. Add enough flour until you can handle and knead the dough. Knead until it is elastic and you can roll it out to about 1/2 inch. Cut out your biscuits and place on sprayed baking sheet. Bake in preheated 425 degree oven 15-20 minutes. I got exactly 28 biscuits using the 2 inch cutters. I do brush tops with melted butter but it’s not necessary
Notes
The baking time will differ depending on the size and the thickness of the biscuit. As always all oven temps and altitudes differ so be sure and adjust accordingly.
