Pre heat oven to 500 degrees- make certain oven is very clean. Position rack to the middle position in the oven

To measure flour, fluff with a whisk or fork and spoon into dry measuring cup. Level with a knife. Place flour and baking powder in a very large mixing bowl.

Using your fingers, "cut' the 5 TBSP butter and cream cheese into the flour. It will eventually resemble crumbled cheese. Using a spatula, stir in the buttermilk. The biscuit dough will be wet and shaggy. Turn the dough out onto a floured surface. Sprinkle a bit more flour onto the surface of the dough. Flour your rolling pin. Roll the dough into a rectangle about 1 inch thick. Press the edges tougher with floured fingers. Do not knead or fold over the dough. The less you fuss with it, the better.

Flour your biscuit cutter, and stamp out biscuits. Place each biscuit on a parchment lined baking sheet with the sides of each biscuit touching. Flour the biscuit cutter in between cuts to keep the dough from compressing. Roll up the remaining dough to cut more biscuits. Brush the tops of the biscuits with the 1 TBSP of melted butter.

Place baking sheet in the oven and immediately turn heat down to 450 degrees. Bake until golden brown- about 16-18 minutes. Cool on a wire rack for 5 minutes.