Biscuits
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 1
- 4 oz cream cheese
- 1 tbs sugar
- 1 tbs baking powder
- .75 tsp baking soda
- 1 tsp salt
- 1.5 cups flour all-purpose
- 1.5 cups flour cake
- 4 tbs butter unsalted
- 1.1 cups buttermilk
- Carbohydrate 479.34925904381 g
- Cholesterol 633.36790170606 mg
- Fat 227.476980193855 g
- Fiber 0.0176666666666667 g
- Protein 25.6912568908932 g
- Saturated Fat 141.302233333524 g
- Serving Size 1 1 Serving (1314g)
- Sodium 5700.00221751512 mg
- Sugar 479.331592377143 g
- Trans Fat 18.6669790341538 g
- Calories 3963 calories
Cube the butter and cream cheese into half inch cubes (more or less.) Put them in the freezer for 20 minutes. Meanwhile, put all the dry ingredients into the food processor. Pulse until all the dries are mixed. Place the cold cheese and butter into the processor and pulse until the mixture forms a mealy texture. Add the buttermilk and process until you have a cohesive ball. It should be wet, but workable. Put dough on a floured surface and, with your hand, pat it into a rectangular shape about 3/4 inch thick. Kneading will make everything tough. Be gentle. Pressing straight down with a knife, cut the dough into 10 - 12 rectangular pieces. Now you have a choice: you can bake them right then and there or freeze them for later. They will keep frozen for perhaps 3 weeks. When you cook, frozen of not, crank the oven up to high (450) and bake 12 - -14 minutes.
