I love my regular buttermilk biscuits, but these definitely have merit. They’re super light for a biscuit without seeming cake-y, and the flavor is great. Would be a great side with a meal as they aren’t as heavy seeming as regular biscuits.The smartest part is just cutting them into squares – no cookie cutters, no extra pieces, etc. Quick and tidy.
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tbs sugar
1 Tbs baking powder
1 tsp kosher salt3/4 tsp baking soda
4 oz cream cheese, chilled, cut into 1/2 pieces and frozen for 30 min
4 Tbs unsalted butter
1 cup plus 1 Tbs buttermilk (or milk with a squeeze of lemon and left to sit for about 15 min like I always do)
Do ahead tip for breakfast biscuit plans: Before bedtime, put a piece of parchment on a plate (or in the bottom of a tupperware) and put the cream cheese cubes and butter cubes on it. Cover and pop into the fridge so that when you get into the kitchen in the morning you can put them into the freezer for the 30 min required. The rest of the process is really fast, so you can have breakfast biscuits before you know it. This is a good step for any biscuit actually, as the tiny lumps stay cold in the food processor for excellent flakiness later.
Adjust the rack to the middle position and preheat oven to 450.
Put all dry ingredients into food processor and pulse to mix.
Chuck the frozen cubes in and pulse until mixture resembles a coarse meal (butter is smaller than peas but you can still feel them in there).
Transfer this mixture to the biggest bowl you have and add buttermilk and stir till combined (dough might seem slightly dry).
Turn out onto a lightly floured surface and knead briefly to bring dough together.
Pat it into a rectangle about 8″x 6″. Cut into 12 inch squares (I love my bench scraper – I used it to scrape up and turn the dough to knead it so the warmth of my hands didn’t soften the butter too much, and then I could cut the biscuits into squares with the bench scraper too – it’s one of my favorite tools for cleaning up biscuit mess too – so easy). Transfer to a baking sheet lined with a Silpat or parchment paper and bake until light brown 12-15 minutes (I split one open at 12 and felt like it was a tiny bit wet in the middle, so they went almost the full 15 in my oven.
Transfer to wire rack and let cool 5 minutes. Serve warm.