Let’s talk about all the things you can make with a good biscuit recipe, like….
Black + Blue Buttermilk Cobbler, or …
Dainty tea cakes with ham, swiss and fig mostarda, mmmmm, and …
Biscuits with Bacon and Sausage Gravy. Mouthwatering, yet?
- 1/2 cup self-rising flour
- 1 tablespoon chilled butter, cubed
- 1/2 oz cream cheese, room temperature
- 1/4 cup buttermilk
- 1 teaspoon melted butter, for brushing
- Preheat the oven to 500°.
- Be prepared to get your hands dirty! Combine the flour, butter and cream cheese in a bowl. Using your hands, gently blend the butter and cream cheese into the flour until the dough resembles wet sand. Vigorously stir in the buttermilk until well incorporated and the dough forms a ball and begins to pull away from the sides of bowl.
- Divide the dough into thirds, shape into extra thick biscuits. Wrap one biscuit in aluminium foil and freeze for a good buttermilk cobbler. Generously brush the tops of the remaining two biscuits with the melted butter. Place in a hot 500° oven and immediately lower the temperature to 450°. Bake at 450° for 10-12 minutes until light, pillowy and golden brown on top!
- Recipe yields 3 buttermilk biscuits