Do not be intimidated by homemade biscuits. These simple biscuits can be whipped up in about 30 minutes with one big bowl, flour, some cold butter, cream cheese, buttermilk and a pinch of baking soda for extra lift.
I keep saying I am going to eat less white flour and fewer carbs, but I love to bake. Be it bread, pie or pizza. I love working with all kinds of dough- pie dough, pizza dough and oh my- biscuit dough.
Cold, cubed butter and cream cheese make the dough come together quickly. I like to scatter the cold ingredients into the bowl then work it with my hands, pour in the buttermilk and stir with a scraper until nice and shaggy. Pour the dough out onto a large piece of plastic to bring the dough together.
If you do not have SALTED butter, use about 1 tsp of sea salt. I prefer White Lily because it has a low protein count. If you cannot find White Lily in your local store, order it online HERE or use a flour with a low protein around 8.5%.Jump to Recipe
Equipment needed for this recipe:
- Biscuit cutter
- parchment paper
- large baking sheets
- wire rack for cooling
- bench scraper for easy clean up
- rolling pin
How to Freeze this recipe:
Prepare the biscuits up to step 5. Place biscuits on the parchment lined baking sheet and place in freezer for 1 hour. Remove and store biscuits an air tight freezer bag removing as much air as possible. Freeze up to 6 months. To bake: place biscuits, touching on a parchment lined baking sheet and bake 20-25 minutes. If they begin to brown too quickly, cover lightly with foil.