Three leavening ingredients-yeast, baking powder, and baking soda - ensure light biscuits every time. Serve with Ginger ale brown sugar ham, foggy port chutney and blue cheese butter. Recipe taken from Southern Living.

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Name: Fluffy Cream Cheese Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 18
Cuisine: Southern
Ingredients: 1 (1/4 -oz.) envelope active dry yeast; 1/4 cup warm water (105° to 115°); 5 cups All purpose flour; 2 tablespoons Granulated sugar; 1 tablespoon Baking powder; 1 teaspoon Baking soda; 1 teaspoon salt; 1 (8 oz.) package Cream cheese cold, cut into pieces; 1/2 cup Butter cold, cut into pieces; 1 1/4 cups Buttermilk; 2 tablespoons Butter melted

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INGREDIENTS

1 (1/4 -oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
5 cups All purpose flour
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon salt
1 (8 oz.) package Cream cheese ; cold, cut into pieces
1/2 cup Butter ; cold, cut into pieces
1 1/4 cups Buttermilk
2 tablespoons Butter ; melted

Servings

INSTRUCTIONS

Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5 minutes.

Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.

Combine yeast mixture and bittermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times ( about 30 seconds to 1 minute), sprinkling with up to 1/4 cup additional flour as needed to prevent sticking.

Roll dough to 3/4 inch thickness. Cut with a 2 1/2 inch cutter, re rolling scraps once. Arrange biscuits on 2 parchment paper lined baking sheets.

Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.

NOTES

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Fluffy Cream Cheese Biscuits

1 (1/4 -oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
5 cups All purpose flour
2 tablespoons Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon salt
1 (8 oz.) package Cream cheese cold, cut into pieces
1/2 cup Butter cold, cut into pieces
1 1/4 cups Buttermilk
2 tablespoons Butter melted

Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5 minutes.

Meanwhile,  whisk together flour and next 4 ingredients in a large bowl; cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.

Combine yeast mixture and bittermilk, and add to flour mixture, stirring just until dry ingredients are moistened.  Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times ( about 30 seconds to 1 minute), sprinkling with up to 1/4 cup additional flour as needed to prevent sticking.

Roll dough to 3/4 inch thickness.  Cut with a 2 1/2 inch cutter, re rolling scraps once. Arrange biscuits on 2 parchment paper lined baking sheets.

Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 18 Servings

Calories: 289
Calories from Fat: 155 (54%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 10.7g	54 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.8g
Cholesterol 45.3mg		14 %
Sodium 150.9mg		5 %
Potassium 88.2mg		2 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 28.1g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 289

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