How to make Southern cream cheese biscuits

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There's almost nothing better than a flakey biscuit – except perhaps a cheesy, creamy, flakey biscuit. The recipe below is a crowd pleaser; everyone in the family will love them and they'll be sure to impress brunch guests. These biscuits are so fluffy and light while also delivering comforting cheesy flavor. In short: they're perfect, and you'll want to eat them every day.
I often make a large batch of these biscuits on Sunday so I have a few around to eat during the week. They make a great grab-and-go breakfast sandwich, and they freeze pretty well. On weeks when I know that I'll be short on time in the morning, I also premake sausage patties to go with the biscuits. Then all I need to do is throw an egg in the microwave and I have a breakfast ready in minutes.
Cooktop Cove
Southern cream cheese biscuits
about 18 biscuits
20 minutes
10 minutes
30 minutes
2-1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 stick butter, grated and kept cold
4 ounces cream cheese, softened
1 cup buttermilk
Heavy cream or melted butter
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the sifted flour, baking powder, baking soda and salt.
Add the grated butter to the mixture and stir until it resembles wet sand.
In a small bowl, whisk together the cream cheese and buttermilk until they're well-combined.
Pour the buttermilk mixture into the flour mixture and stir until everything is just combined.
Turn out the dough onto a floured work surface and gently knead it a few times.
Roll the dough until it's about 1/2 inch thick and cut pieces with a 2-inch biscuit cutter. You should end up with about 18 biscuits.
Place the biscuits on the baking sheet and brush them with the heavy cream or melted butter.
Bake for 10 to 12 minutes, until they're golden brown and cooked all the way through.
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