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Melt in Your Mouth Buttermilk Biscuits

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Level: Easy

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Description

Soft and tender buttermilk biscuits made with butter and cream cheese for the ultimate breakfast biscuit!

Ingredients

  • 2 cups Self-Rising Flour, Plus More For Dusting, I've Found That White Lily Works The Best
  • 2 Tablespoons Butter, Cut In Small Cubes
  • ¼ cups Cream Cheese
  • ¾ cups Buttermilk
  • 1 Tablespoon Melted Butter

Preparation

Preheat oven to 500ºF.

Place flour in a food processor. Add butter cubes and cream cheese and pulse until you get pebble-sized pieces.

Pour the flour/butter mixture into a large bowl. Make a well in the center and pour the buttermilk in.

Using a rubber spatula, mix buttermilk into the flour, creating a wet dough. But don’t overmix. The secret to tender biscuits is touching the dough as little as possible.

Sprinkle a good amount of flour out on your work surface. Dump the dough onto the floured work surface and top with more flour. (You can add more flour on the top of the dough, as long as the center stays wet.)

Using a rolling pin, roll the dough to 1/2-inch thickness. Do not knead!

Flour a 2-inch round biscuit cutter. Press the cutter straight down into the dough and straight back up. Repeat, cutting as many biscuits as you can.

Pull the scraps together and roll it out to cut more biscuits. Place biscuits in a round cake pan lined with parchment. The sides of the biscuits should be touching.

Brush the tops with melted butter. Place in oven and immediately reduce oven temperature to 450ºF. Bake 16 to 18 minutes.

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