Did Easter sneak up on you like it did on me this year? I am thinking because it is so late I sort of forgot about it. Or maybe it is just because I am ditzy. Or that I have too much going on right now. Or maybe all of those reasons. Who knows? Regardless, Easter would not be Easter unless biscuits are involved. These biscuits are my idea of perfect. They are flaky and moist. The cream cheese does something to these to make them just about the most perfect biscuit I have ever had. Judging by the assortment of pant sizes in my closet, you can bet that I have sampled my fair share. I like my biscuits with a generous slathering of strawberry jam (I am really loving the new Smuckers Orchard’s Finest jams). Although, these would be pretty fabulous with a piece of country ham slapped between them as well.
Last weekend, we made a little road trip to Sonoma. I have been to Napa quite a few times, but have never made my way to Sonoma. I am sorry that I will not be able to spend more time there. It is adorable and I had the best lunch that I have had in ages. The Fremont Diner is a little hole in the wall that you would most likely drive by, but you should stop. And eat heartily. I felt like I was back in my beloved Charleston. I mention this little trip because I may have sampled a biscuit while I was there and it may have inspired me to make my own.
I know that people are very passionate about biscuit making, and live and breathe by their family recipe. I lived in the South for quite a few years, so I know that biscuits are serious business. But please, please, please, give these babies a go. I know that I will look no further for a better biscuit recipe. The recipe calls for half all-purpose flour and half cake flour. I was out of cake flour and am trying to get rid of everything in my pantry before we move, so I just used all all-purpose flour. They were still perfection. If you have cake flour, awesome, if not, don’t worry about it.
1 1/2 cups 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 cubes and frozen for 30 minutes)
4 Tablespoons butter (cut into cubes and frozen for 30 minutes)
1 cup plus 1 Tablespoon buttermilk
Put everything except for the buttermilk into the bowl of a food processor. Pulse until it resembles coarse meal.
Pour the mixture into a large bowl.
Pour in the buttermilk.
Stir with a wooden spoon until the dough comes together.
Turn the dough out onto a floured board. Knead until it comes together.
Shape the dough into an 8 inch by 6 inch rectangle.
Cut into desired shape and put on a parchment lined baking sheet.
Bake in a preheated 450 degree oven with the rack in the middle of the oven. Bake for 12 to 15 minutes or until they have puffed and are golden brown.
I can just hear Paula, “Well, butter my biscuit, that looks gooood!”
Homegirl, it is good.
Recipe comes from Cooks Country Magazine.