Buttermilk gives a pleasant tart flavor to biscuits. These are best served right from the oven, but to simplify last-minute preparations you can form the biscuits several hours ahead and refrigerate until you're ready to pop them into the oven. Source: EatingWell Magazine, November/December 1994

Charles Pierce
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or coat it with cooking spray.

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  • Stir together flour, baking powder, baking soda and salt in a large bowl. Cut in cream cheese and butter with a pastry blender or two table knives until pea-sized lumps form. Gently stir in buttermilk with a fork. Gather the dough into a ball.

  • Turn the dough onto a lightly floured surface and knead it for about 10 seconds. Divide the dough in half and roll each piece out to a 1/2-inch thickness. Use a 2 1/2-inch-diameter biscuit cutter to cut rounds. Repeat with the dough scraps. Arrange the rounds on the prepared baking sheets.

  • Brush tops with milk. Bake until the tops are lightly browned, 10 to 15 minutes. Transfer to a rack to cool slightly before serving.

Tips

Make Ahead Tip: Prepare through Step 3. Cover with plastic wrap and refrigerate for up to 2 hours.

Nutrition Facts

156 calories; 3.5 g total fat; 2 g saturated fat; 9 mg cholesterol; 471 mg sodium. 84 mg potassium; 26.2 g carbohydrates; 0.8 g fiber; 2 g sugar; 4.4 g protein; 110 IU vitamin a iu; 93 mcg folate; 72 mg calcium; 1 mg iron; 10 mg magnesium;