Place the biscuits on a baking sheet with sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Roll out the excess dough after the biscuits are cut and cut more biscuits. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out.
(No kneading is necessary - the less you mess with the dough, the better.) 6.įlour a 2-inch round metal biscuit cutter or biscuit glass. Roll out the dough to 1-inch thickness into an oval shape.
Flour the top of the dough and the rolling pin. With force, dump the dough from the bowl onto the surface. 5.įlour a work surface or flexible baking mat very well. Sprinkle a bit more flour in this crease. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. Make sure the oven rack is in the middle position.
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