Here in the South we take our biscuits very seriously. So needless to say when attempting a homemade version of this Southern staple for a weekend full of house guests I was a tad on the nervous side. But with a little love, elbow grease, and patience I couldn’t be happier with the results. And my house guests must have agreed since there wasn’t a biscuit left in the basket. Truly, MKR
- 2 cups self-rising flour, plus at least 1 cup more for dusting work surface
- 1/2 sticks unsalted butter, at room temperature, cut into small pieces
- 4 tablespoons butter, melted
- 1/4 cups cream cheese, at room temperature
- 3/4 cups buttermilk
- 1 1/2 cup shredded cheddar cheese
- 1 tsp. salt
- biscuit cutters
- Preheat oven to 500 degree, with a rack set in the middle.
- Flour a surface and rolling pin liberally with flour. Very liberally.
- In a large mixing bowl, combine 2 cups flour, butter pieces, cream cheese, and cheddar cheese. Using your fingers combine until the mixture resembles cottage cheese.
- Make a well in the center of the mixture, add the buttermilk, and mix with your hands or a small rubber spatula. The dough will feel wet and sticky.
- Sprinkle additional flour over the dough. Run a rubber spatula between the bowl and the dough, then sprinkle the exposed dough with more flour.
- Roll dough out to a 3/4-inch-thick oval.
- Pour about 1/2 cup flour into a small bowl. Dip a 2-inch square biscuit cutter (metal preferred) into the flour then cut out biscuits, dipping the cutter back into the flour as needed. Gather excess dough, re-roll it out to a 3/4-inch-thick oval, and continue cutting biscuits as above.
- Place biscuits, sides touching, in a cast-iron skillet or baking pan fitted with parchment. Brush the tops of the biscuits with 1/2 of the melted butter.
- Place pan in the oven and immediately reduce temperature to 450 degrees. Bake biscuits until tops are golden, 16 to 18 minutes, rotating halfway through and re-brushing with remaining melted butter.
- Let rest 5 minutes and enjoy warm