I know I know…. that title might be a little strong, but, in my opinion, these really truly are the best biscuits ever. Studded with cream cheese and butter. These tall flakey biscuits will turn you away from canned biscuits forever.
Breakfast, Lunch, or Dinner. Heck, with a little local honey, I even eat these for dessert. They are that good.
The key to a light flaky biscuit, is to refrain from over mixing or rolling the dough. After the dough barely comes together, simply turn out on to a floured surface, and pat into shape with your fingers.
And yes, I am typing this with a fresh, warm, just out of the oven biscuit in hand. My love for them runs deep.
4 ounces cold Butter
4 ounces cold Cream Cheese
1 cup Whole Wheat Flour
2 cups AP Flour
1 Tbsp Sugar
1 Tbsp Baking Powder
¾ tsp Baking Soda
1 tsp Salt
1 cup + 1 Tbsp Cold Buttermilk (homemade buttermilk)
This recipe yields 10-12 biscuits, but I always double it and store the leftover biscuits in the freezer for later.
Note: If you do not have whole wheat flour, just substitute with AP flour.
Don’t have buttermilk? No need to fret! Just add a tablespoon of white vinegar to a cup of milk. Voíla, Buttermilk!
Did you enjoy my recipe? Let me know in the comment section below, and share with your friends!