I figured it would only be appropriate for my first post to be about the first thing I can ever really remember baking: Biscuits!! I have always had a love (border-line obsession) with the flaky, buttery goodness that is a good biscuit. When I was a kid and we would visit my grandparents, we would always go out with their friends after church for brunch. As a picky eater, I usually didn’t order anything, but subsisted on the biscuits everyone would sneak me from the buffet. Borderline stealing? Maybe. Healthy? Definitely not. But delicious? Oh, yes.
When I got a little older, I started making biscuits for my family with the recipe out of our Betty Crocker cookbook. I’ve tried many other recipes over the years, but my all-time favorites are the cream cheese biscuits from Cook’s Country.
You can find the recipe and ingredients from Cook’s Country, or Genius Kitchen has a copy of it here. The trick to these biscuits is to cube the butter and cream cheese and freeze for a half hour before starting.
The cold fat is cut into the flour creating coarse crumbs that then steam in the oven to create a light, airy biscuit. The other trick is to not overwork the dough or the biscuits will come out too tough. If you watch out for these two things, you’ll end up with a perfect, fluffy biscuit that will win over all your company at breakfast. This recipe is simple to follow and takes just under an hour (accounting for the 30 minutes of freezer time for the butter and cream cheese). If you don’t have that much time in the morning, the dough can be made and cut to shape ahead of time and refrigerated for up to 24 hours. Simply preheat the oven and bake as you would traditionally when you’re ready. Lastly, the first several times I made these biscuits, I didn’t have a food processor. While they do turn out slightly better with one, a pastry cutter will also do the trick! I hope you and your guests enjoy these tasty treats as much as I do!
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 ounces cream cheese, cut into 1/2-inch pieces and frozen 30 minutes
4 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen 30 minutes
1 cup plus 1 tablespoon buttermilk
Visit Cook’s Country or Genius Kitchen