Learn baked all these years, I’ve tried a variety of cookies, always loved to Cranberry Crisp bar: its taste is my favorite type, hard and brittle, but not too hard to bite jump teeth, mingled with the sweet and sour sweetened dried cranberries, very tasty, I had become a hot biscuit micro store. Until recently I discovered a reportedly good to eat and easy to make cookies recipes – Fluffy Cream Cheese Biscuits.
Three leavening ingredients—yeast, baking powder, and baking soda—ensure light biscuits every time. Serve with Ginger Ale-Brown Sugar Smoked Ham, Figgy Port Chutney and Blue Cheese Butter.
Yield: Makes about 18 biscuits
Total time: 45 Minutes
1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
5 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (8-oz.) package cold cream cheese, cut into pieces
1/2 cup cold butter, cut into pieces
1 1/4 cups buttermilk
2 tablespoons butter, melted
1. Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5 minutes.
2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.
3. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times (about 30 seconds to 1 minute), sprinkling with up to 1/4 cup additional flour as needed to prevent sticking.
4. Roll dough to 3/4-inch thickness. Cut with a 2 1/2-inch round cutter, rerolling scraps once. Arrange biscuits on 2 parchment paper-lined baking sheets.
5. Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.