3tablespoonsunsalted Kerry Gold buttercold and cut into cubes
3tablespoonsfull fat cream cheese
*optional Powdered sugar
Preheat oven to 450 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Using a pastry blender (or a fork, but for $5 dollars this was beyond worth it), quickly cut cream cheese into the flour mixture until combined.
After cream cheese has been cut in, cut in butter into the flour mixture until you have various sizes of dough (no larger than peas). This should take less than a minute. Don’t over work the butter, you don’t want it to become greasy from overheating in the flour.
Make a well in the mixture and pour your buttermilk in the center.
Working from the outside in, bring the flour into the center with a large wooden spoon, scooping and turning the bowl until the buttermilk is incorporated into the flour. Use a light hand here and be sure to not over stir the dough. You don’t want it to turn into a stick over combined mess.
Heavily sprinkle flour and powdered sugar onto a marble pastry board. Turn the dough onto the marble pastry board and flour the top of the dough and your hands.
Bring the dough together and flatten and fold the dough 4-6 times until well combined.
Pat dough into a square or circle and cut into even sized squares with a large, sharp knife.
In a greased (with butter) cast iron skillet, place biscuits face down into skillet making sure that all sides are touching and that they fill every inch of the pan. There is a theory that if the biscuits have no room to spread they will rise up to be taller and more fluffy.
Brush the tops of the biscuits with buttermilk, place in the center rack of the oven and bake for 15 minutes. Serve warm.
*powdered sugar is not necessary, but it gave the biscuits the most subtle sweetness that was perfect for the sweet biscuit I was aiming for. If going for savory, skip the sugar.