Cream Cheese Biscuits
 
 
Adapted from Cook's Country magazine
Author:
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt (1 teaspoon if using unsalted butter)
  • ¾ teaspoon baking soda
  • 4 ounces Green Valley lactose free cream cheese (or regular cream cheese) cut into ½-inch pieces and frozen 30 minutes
  • 4 tablespoons Buttery Sticks (or unsalted butter), cut into ½-inch pieces and frozen 30 minutes
  • 1 cup + 1 tablespoon lactose free buttermilk (or regular buttermilk)
  • For lactose free buttermilk: 1 cup minus 1 tablespoon lactose free 2% milk + 2 tablespoons fresh lemon juice. Give it a quick stir and let sit for 5 minutes until thickened.
Preparation
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal. Transfer mixture to a large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
  3. Turn dough onto a lightly floured surface and knead briefly until dough comes together. Roll dough into 8x6-inch rectangle, about ¾-inch thick. Cut into 12 squares and transfer to prepared baking sheet. Bake until light brown, 12 - 15 minutes. Transfer to a wire rack and let cool for 5 minutes. Serve warm.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2017/04/03/cream-cheese-biscuits/