Garlicky Cream Cheese & Buttermilk Biscuits

Sift flour, baking soda, baking powder and salt together in a medium-sized mixing bowl.

Cut butter and cream cheese into the flour mixture.Add in the minced garlic too. Work with hands and mix until the butter is combined and the size of coarse sand. Do this quickly taking care that the butter does not melt. If you feel that butter is softening, refrigerate the mixture immediately and re work when cold.

Next, stir in cold buttermilk until JUST combined. If it appears on the dry side, add a bit more buttermilk. Dough will be will be slightly sticky due to cheese but do not worry. Just pull up the whole dough together, do not knead, wrap the dough in a plastic cling film and refrigerate for 30 minutes.

Preheat oven to 450 F.

Take out the refrigerated dough. On a lightly floured surface gently fold dough over onto itself about 5-6 times. This is the same way you create layers when making layered flatbread.

Now, start patting the dough using your hands to flatten out the dough into a rough sheet about 1/2″ thick. Preferably do not use rolling pin – use your hands for the most part and only use a rolling pin as the last resort. In case you have to, roll as gently as possible.

Cut the sheet of dough with a biscuit cutter or a cookie cutter. I used my flower shaped cookie cutter. Press it straight down, no twisting around.

Bring together the scraps, spread it again and cut more biscuits. Note: Biscuits cut from scraps will rise less.

Place biscuits on an un-greased baking sheet or one lined with parchment paper. Avoid using foil because the extreme heat from below will lead to over browning.

Refrigerate again for at least 15 minutes. Take out, brush liberally with melted butter.

Bake for 10-12 minutes in a 450 degree F oven until risen and tops are slightly brown.

Serve warm with your style of eggs and butter.