I made these with my Easter dinner - they are THE best biscuits I've ever made and turned out so light and delicious. Big hit with the family, now my go-to biscuit recipe.
Makes: about 18 biscuits
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.) package cream cheese, cut into pieces
1/2 cup cold butter, cut into pieces
1 1/4 cups buttermilk
Parchment paper
2 Tbsp. butter, melted
1. Preheat oven to 400 degrees. Combine yeast and warm water in a small bowl; let stand 5 minutes.
2. 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.
3. 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.
4. Roll doug 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.
5. Bake at 400 degrees for 13 to 15 minutes or until golden brown. Brush with melted butter.
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