Carrie Morey's Classic Buttermilk Biscuits with White Lily Flour
 
Makes about 12 biscuits
Ingredients
  • 2 cups (240 grams) White Lily Self-Rising Flour, plus more for dusting
  • 4 tablespoons (56 grams) salted butter, room temperature
  • ¼ cup (56 grams) cream cheese, softened, cut into cubes
  • ¾ to 1 cup (180 to 240 grams) whole buttermilk
  • 1 tablespoon (14 grams) salted butter, melted
Instructions
  1. Preheat oven to 450°F. Lightly grease a baking sheet.
  2. In a large bowl, combine flour and room temperature butter, using your fingers to break up the butter. The result should resemble grated Parmesan.
  3. Add cream cheese, using your hands to mix it in, leaving a few larger pieces. Add buttermilk, and stir until dough is sticky and wet but not sloppy. (All flour should be incorporated.)
  4. Turn out dough on a lightly floured work surface. Dust the top of dough with flour, and roll to 1½-inch thickness. Using a 2-inch round cutter, cut dough. Arrange biscuits, with edges touching, on prepared pan. Brush with melted butter.
  5. Bake until tops are golden brown, 16 to 18 minutes, rotating pan halfway through baking. Let cool on pan on a wire rack for 5 minutes. Serve warm.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/carrie-morey-classic-buttermilk-biscuits/