Fluffy Cream Cheese Biscuits

Fluffy Cream Cheese Biscuits

I found the recipe for these fluffy cream cheese biscuits and don’t make them too often because I will eat them all. They are light and very fluffy. My favorite way to eat them is with butter and honey, or biscuits and gravy or maybe with jam… No wait they are all my favorite.

This recipe uses three leavening agents, yeast, baking powder and baking soda to make them light and fluffy.  You could also use these biscuits for mini sandwiches.

Ingredients:

1 (1/4) envelope active dry yeast

1/4 cup warm water (105 to 115 degrees)

1 teaspoon salt

2 tablespoons sugar

1 tablespoon baking powder

5 cups flour

1 teaspoon salt

silicone mat or parchment paper

1 80z package cold cream cheese, cut into pieces

1/2 cup cold butter, cut into pieces

1 1/4 cups buttermilk

1 teaspoon baking soda

2 tablespoons melted butter

Directions:

• • Preheat oven to 400-degrees. Combine yeast and warm water in a small bowl: let stand 5 minutes.
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• Cut cream cheese and butter into the flour mixture with a pastry blender until crumbly.

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  Cream Cheese Biscuits

 

• Combine yeast mixture and buttermilk, then add to flour mixture, stirring just until the dry ingredients are combined. Turn dough out onto a floured surface and knead for about 2 minutes.
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• Roll dough out 1 inch thickness. cut with 3-inch cutter for small biscuits or use a larger cutter for larger biscuits. Continue to reshape and roll dough.
• Place biscuits on a sheet pan lined with parchment paper or a silicone mat.

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  cream cheese biscuits

• Bake at 400degrees for 15 minutes or until lightly golden.
• Brush with melted butter.

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  cream cheese biscuits

 

 

 

      Tips:

• Do not overwork the dough. It should look shaggy, and you should still be able to see little pieces of butter in it. Overworking or stirring the dough too much can make the biscuits tough

• Use a pastry cutter to cut the butter into the dry ingredients. You could use your fingers, but using your fingers runs the risk of warming up the butter too much. When you’re done, there should be no pieces of butter that are larger than the size of a pea.
• Pop your butter into the fridge for about 20 minutes so that it’s nice and cold.

• The butter must be cold. When the cold butter goes into the oven, it will melt and release steam. This makes your biscuits extra flaky.

You can read more helpful tips on making homemade biscuits here.

If you want a light and fluffy oatmeal pancake, try this one.