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.

Charles Pierce
Source: EatingWell Magazine, November/December 1994

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Recipe Summary

total:
45 mins
Servings:
20
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 4.4g 9% DV; carbohydrates 26.2g 9% DV; exchange other carbs 1.5; dietary fiber 0.8g 3% DV; sugars 1.6g; fat 3.5g 5% DV; saturated fat 2g 10% DV; cholesterol 9.5mg 3% DV; vitamin a iu 109.6IU 2% DV; vitamin c 0.3mg; folate 93.1mcg 23% DV; calcium 71.7mg 7% DV; iron 1.5mg 8% DV; magnesium 10.1mg 4% DV; potassium 83.9mg 2% DV; sodium 470.5mg 19% DV; thiamin 0.3mg 26% DV.