I love this recipe for making biscuits! Butter and cream cheese, no shortening, and plenty of buttermilk. Truthfully, I’ve never had a better biscuit. They are soft, moist, and buttery. There’s never any leftovers when when they’re made. We make these biscuits almost every Sunday.
This time, I made a blackberry butter to go on it. I used fresh blackberries and cooked them down with fresh lemon juice and a little sugar. Blend, then strain it, and you have the perfect purée to mix into butter. Absolutely delicious!
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 tbsp cream cheese
- 8 tbsp butter
- 1 cup buttermilk
Blackberry Butter
- 1/3 cup blackberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 stick butter, softened
Instructions
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Place flour, baking powder, baking soda, and salt in a bowl. Cut in cream cheese with a pastry cutter. Then cut in 6 tbsp of butter. Save the last 2 tablespoons for the top. Pour in buttermilk. Mix until incorporated. Do not over mix. Sprinkle some flour on a large cutting board or counter. Roll out or shape with your hands the dough about 1 inch thick. Cut with a large cookie cutter and place in a parchment lined pan. Melt the remaining 2 tablespoons of butter. With a pastry brush, brush halve of the butter on top of the biscuits.
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Bake at 450 for 20 minutes or until browned. Remove from the oven and immediately brush the rest of the melted butter on top.
Blackberry Butter
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In a saucepan, add blackberries, sugar and lemon juice. Cook for about 20 minutes or until blackberries are fully cooked. Cool, and blend in a food processor or blender. Strain and add mixture to softened butter. Mix well. place in a small dish and refrigerate until use. Serve with biscuits.
