These biscuits are not made the traditional way – cold everything.  You can make them with room temperature butter and cream cheese.  They are delicious – soft inside, and a delicious crust.  They are easy to make – try them!

2 c. (9 oz.) self-rising White Lily flour
4 T. butter at room temperature (or cold)
2 T. butter, melted, for brushing
1/4 c. (2 oz.) cream cheese at room temperature (or cold)
3/4 c. whole buttermilk

Preheat oven to 500 degrees
Line small baking sheet with parchment paper

Measure flour into large bowl
Cut in flour, then cream cheese,  with your fingers
Make well in center
Pour in buttermilk and gently stir with rubber spatula
The dough will be very wet and messy

Sprinkle flour on top of dough
Run a spatula around inside of bowl, creating a crevice between dough and bowl
Sprinkle a bit more flour in this crevice

Place a piece of parchment paper on counter and sprinkle with flour
Dump dough from bowl onto surface
Flour top of dough and pat out into desired thickness
NOTE:  The less you work the dough, the better

Flour 2″ round metal biscuit cutter and cut straight through the dough
Place biscuits, touching, on prepared baking sheet
Brush tops with melted butter

Place pan in preheated oven and immediately reduce temperature to 450 degrees
Bake 16-20 minutes, until dark brown on top, rotating once while baking
Brush tops with melted butter

NOTE:  You can freeze leftover biscuits.  To reheat, do not defrost.  Wrap frozen biscuits in foil.  Bake in a 400 degree oven 25-30 minutes.  Open top of foil last 3-5 minutes

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