Weekend Recipe: Cream Cheese Biscuits

This recipe from Cook's Country does two things to classic biscuits: one, it freezes the butter and cream cheese before using them in the recipe. Two, it cuts the biscuits into squares, rather than circles, a process that involves less rolling. These two changes make the biscuits as light and fluffy as can be.

Cream Cheese Biscuits
Makes 12 biscuits
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 ounces cream cheese, cut into 1/2-inch pieces and frozen 30 minutes
4 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen 30 minutes
1 cup plus 1 tablespoon buttermilk

Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).

Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 8 by 6-inch rectangle, about ¾ inch thick. Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until light brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.

Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and bake as directed.