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Cream Cheese Biscuits

 

Want an easy, creative entertaining idea? Try a biscuit board. Begin with tender, flaky biscuits made with Challenge Cream Cheese. Pull those from the oven to cool while you load a table or wooden plank with a generous spread of biscuit-friendly foods. Go savory with ribbons of charcuterie, pickles or cornichons, a variety of cheeses, compound butters and herb spreads. Or go sweet with berries, cream, fruit preserves, chocolate-hazelnut spread and honey. Or do both! The possibilities are endless.

However you design your board, remember that appearance is everything. Tuck the components up next to each other tightly, with minimal space in between to pack a visual punch. Fan out cheeses, fruits, and meats, place little pots of honey, compound butter, and other spreads among them, and scatter biscuits throughout. Then gather your group for a hands-on breakfast, brunch, lunch or tea — no cooking necessary.

Cream Cheese Biscuit Board

Ingredients

  • 3 cups all-purpose flour (360 grams)
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 6 tablespoons cold Challenge Butter (85 grams), cubed
  • 3 ounces cold Challenge Cream Cheese (85 grams), cubed
  • 1 1/4 cup cold buttermilk (310 ml), plus more for brushing

Directions

  • 1
    Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  • 2
    In a large bowl combine the flour, baking powder, baking soda, and salt.
  • 3
    Add the butter and cream cheese, and cut into the dry ingredients with a fork or pastry blender.
  • 4
    Add the buttermilk and stir until a craggy dough forms. Dump out onto a clean surface and work the dough together into a ball with your hands. Flatten dough and fold it on top of itself 4 times.
  • 5
    Roll out to about 1 inch thick. For mini biscuits, use a 2-inch round cutter. For regular biscuits, use a 3 or 3 1/2-inch round cutter. Place on prepared sheet pan. Brush tops with buttermilk.
  • 6
    Bake until tops of biscuits are golden, 15-17 minutes for mini biscuits, 18-20 minutes for regular biscuits. Biscuits are best the day they are baked, but will keep in an airtight container at room temperature for a few days.

Recipe By

Completely Delicious

Annalise is a self-taught baker-turned-blogger behind the site Completely Delicious. She stumbled on her passion for baking after college, attending culinary school briefly, before taking her quest for learning into her kitchen. She has an intense sweet tooth — on her blog you'll find recipes for layered cakes, cookies, pies and more. Additionally, she hopes to teach others what she's learned through baking tips and tutorials. She currently calls Utah home, where she lives with her husband and two boys.