Cube the butter and cream cheese into half inch cubes (more or less.) Put them in the freezer for 20 minutes.
Meanwhile, put all the dry ingredients into the food processor. Pulse until all the dries are mixed.
Place the cold cheese and butter into the processor and pulse until the mixture forms a mealy texture. Add the buttermilk and process until you have a cohesive ball. It should be wet, but workable.
Put dough on a floured surface and, with your hand, pat it into a rectangular shape about 3/4 inch thick. Kneading will make everything tough. Be gentle.
Pressing straight down with a knife, cut the dough into 10 - 12 rectangular pieces.
Now you have a choice: you can bake them right then and there or freeze them for later. They will keep frozen for perhaps 3 weeks.
When you cook, frozen of not, crank the oven up to high (450) and bake 12 - -14 minutes.
Technique is important. Handling biscuit dough makes it tough. When cutting biscuits only use a straight up and down motion. Don't use a glass and cut the biscuits with a twisting motion. It seals the dough and will deform your biscuits.
Cream cheese will give you a higher rise and a better taste than using butter alone.
One can use only all-purpose flour for these as well, however... Cake flour (also called Italian flour of 00 flour ) will give you a better crumb.
Always use non-aluminum baking powder for reasons of taste and health.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1314g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2047 (52%)|
|Amt Per Serving||% DV|
|Total Fat 227.5g||303 %|
|Saturated Fat 141.3g||707 %|
|Monounsaturated Fat 58.8g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 633.4mg||195 %|
|Sodium 5700mg||197 %|
|Potassium 998.4mg||26 %|
|Total Carbohydrate 479.3g||141 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 479.3g|
|Protein 25.7g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3963
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