Tangy Biscuits

20131029-214902.jpg

I read an article in Country Living Magazine about the most amazing looking biscuits. I knew I had to try them. This is not my recipe and I did not change it one bit. So I am not posting the full directions. To see the super easy directions, click here.

I have made biscuits before. But I cannot remember them being this simple. I am now sold on making them from scratch.

But only with this recipe.

This biscuit is tangy through the incorporation of cream cheese and buttermilk. I made it two times in the last week. Once with parchment paper in a pan. Another time in my cast iron skillet. The skillet was easier and the biscuits got a nicer color with it. This is the method I would recommend. For some reason, the first time I made these I got ten biscuits from the dough. The second time, 12.

Ingredients

2 cups of self rising flour (plus more to sprinkle when rolling out and on top)
1/2 stick softened salted butter cut into small pieces
1/2 stick (1/4 cup) softened cream cheese cut into small pieces
3/4 cup buttermilk (Mine was room temperature)
1 Tablespoon melted butter

20131029-214953.jpg

20131029-215028.jpg

20131029-215109.jpg

20131029-215201.jpg

20131029-215236.jpg

20131029-215322.jpg

20131029-215402.jpg

This is what I went through to make my biscuits.

20131029-215520.jpg

20131029-215547.jpg

Whenever I serve any type of bread or roll, I usually place the pieces in a bowl draped with kitchen towels. This keeps the bread dry and warm. Plus, I just think it adds a pretty rustic touch on the table.

I did not have a square cutter, so I just used a plain old biscuit cutter. I mentioned above that the first time, I used parchment paper in a baking dish. This worked out fine. My biscuits ended up taking 19 minutes to cook with the parchment method. And 17 minutes in the skillet method.

This was so easy. Probably five minutes to make, roll out, and cut. And then it is just the baking time.

Enjoy! Please let me know if you try these. My family adored them.

* Also, I do not know how long they keep their recipes up. If you like these, I would print it just in case.

I have to eat my biscuits with a bit of jelly and no butter. Although, my grandmother would be so ashamed. She loved butter on her biscuits. And, of course, honey. How do you like yours?

I shared this on Savvy Southern Style

And My Romantic Home

5 thoughts on “Tangy Biscuits

    • So does my husband. I very rarely eat honey except in cooking. And my dad is a beekeeper. We used to get it so often as a snack, I just can’t do it. But I love to see my husband eat my dad’s honey. It makes me proud and happy.

      Thanks for responding about my biscuits! I appreciate it, especially with my lousy pictures! : )

      Have a wonderful Halloween!

      Jenni

  1. You know, I’ve never tried American biscuits. I’ve just never come across anything like them, except maybe Shepherd’s pie, which is a bit like a pastry crust that you pour gravy into… Maybe someday I’ll try to make some?

    I have a biscuit-related tongue-twister for you, by the way – a little something I picked up in drama school: “I’d like a box of biscuits, a box of mixed biscuits, and a biscuit-mixer.” Now try saying that three times, faster and faster…! XD

    • Hi Gwen! I have made Shepherd’s Pie before but it was not my favorite. This was years ago, though. My husband likes it. Maybe I should. I do not remember any kind of pastry or bread with it. I like your version better!

      I tried your tongue twister. Sober. I could not do it once. Well, okay, I could do it once. Slowly. It was very hard. Can you do it? Because that is another awesome talent you have, if you can! My husband could just do it only once, as well. We could never be actors! I took a drama class in college, but dropped out of it halfway through because I got terrified being in front of people. You are so brave! : )

      I gots to get to sleep soon. I cleaned all day today. It sucked, but my bedroom was looking insane.

      I can’t wait to pop on over to your blog. I have some questions for you!

      Jenni

  2. Pingback: Goldfish/Cheez-It Chicken Strips | Gnome Lover

Leave a Reply