These Buttermilk Biscuits are light, fluffy, buttery, and addicting. They are oozing with the south, and costing less than $2 you can afford to eat more than one! I made a double batch of these for the family the day after thanksgiving and there were no leftovers.
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Biscuits
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Ingredients
- 2 Cups Self-Rising Flour this is different from all purpose flour
- 5 Tablespoons Butter cold is best, 1 Tablespoon reserved
- 4 Ounces Cream Cheese
- 3/4-1 Cup Buttermilk start with 3/4 cup and add more if necessary to moisten dough
Ingredients
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Instructions
- Preheat the oven to 500F.
- Add the cold cream cheese and butter to the flour and mix it together, breaking the butter and cream cheese up into clumps with your fingers until it looks crumbly.
- Slowly add the buttermilk, a little at a time, until the dough is slightly sticky. You might not need a whole cup so don't add it all at once. Continue adding until the dough is slightly sticky and moist.
- Roll the dough onto a floured surface to a 3/4 inch thick layer. Cut with a 1.5-2inch diameter glass (however big you want your biscuits).
- Place biscuits into an un-greased pan(cast iron works well) and place in oven. Immediately turn the oven down to 425F.
- Bake for 10 minutes and then rub butter on the tops of the biscuits to help them brown. The butter should melt onto the tops as you rub a cold stick onto them.
- Bake for 5-10 more minutes or until the tops are golden brown.
Recipe Notes
Recipe Cost: $1.41
