Cream Cheese Biscuits

Being good Southerners, we love biscuits.  I'm always looking for a new biscuit recipe.  When I saw the recipe for cream cheese biscuits in Cook's Country magazine I knew I wanted to try it.  These biscuits are square instead of round which make a piece of ham or cheese fit better.  Cutting them into squares also speeds up the process of getting them on the pan and ready to bake.  These biscuits are fluffy and delicious.

Cream Cheese 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

Preheat 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.  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 3/4 inch thick.  Cut into twelve 2 inch squares and transfer to prepared baking sheet.  Bake until light brown, 12 to 15 minutes.  Makes 12 biscuits.