Cream Cheese Biscuits クリームチーズビスケット

This is one of my wife’s baking projects. She saw a recipe for biscuits made with cream cheese and decided to try it. She used to make biscuits quite often but not recently. As usual, I ask my wife to take over.

The original recipe my wife saw on-line.

Ingredients:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
4 ounces cold cream cheese, cut into 1/2” cubes, and placed in a freezer for 30 minutes.
4 ounces cold unsalted butter, cut into 1/2” cubes, and placed in a freezer for 30 minutes.
1 cup plus 1 tablespoon buttermilk

Directions:
Preheat oven to 450 degrees. Position oven rack in the middle position. Line a cookie sheet with parchment paper. Combine the cake flour, all purpose flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a cuisine art with the sharp blade, add some of the flour mixture, the butter and cream cheese. Process until the mixture resembles coarse crumbs. Add the rest of the flour and process it again until everything is mixed and resembles coarse crumbs. (This is done in two steps to make sure all the frozen cheese and butter gets broken up by the blade.) Add the buttermilk and mix just until the mixture comes together and transfer to a floured working surface. Mixture will be slightly dry. Knead dough for about one minute until it comes together. Using a rolling pin, roll dough into a 6″ x 8″ rectangle, about 3/4″ in thickness. Use a bench scraper and cut the dough into 12 equal 2″ squares. Place on prepared pan and bake for 12 to 15 minutes until biscuits are light brown.

These turned out to be very good biscuits. I am not sure I could taste the cream cheese, however, but it had a nice crunchy exterior and buttery flaky interior. Perfect for breakfast and dinner.