Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- 1 (1/4 oz.) envelope active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 5 cups all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 (8 oz.) pkg. cold cream cheese, cut into pieces
- 1 1/4 cups buttermilk
- Parchment paper
- 2 Tbsp. butter, melted
Directions
- Preheat oven to 400 degrees. 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 buttermilk, 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 round cutter, rerolling scraps once. Arrange biscuits on 2 parchment paper-lined baking sheets.
- Bake at 400 degrees for 13 to 15 minutes or until golden brown. Brush with melted butter.
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makes about 18 biscuits