Buttery, flaky with a soft texture, these biscuits are an all-American favorite and delicious slathered with honey creme or preserves. Though not quite the same as a scone, biscuits make a lovely stand in.
4 ounces cream cheese cut into 1/2-inch cubes then frozen for 30 minutes
4 tablespoons butter cut into cubes and frozen for 30 minutes
3 cups all-purpose flour measured correctly
1 tablespoon granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup + 1 tablespoon buttermilk
Cube cream cheese and butter into 1/2-inch cubes. Place cubes on small baking sheet or plate in one layer and freeze for 30 minutes.
Preheat oven to 450 degrees F.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cream cheese and butter cubes. Using a pastry cutter, mix ingredients until it resembles a coarse meal with a few pea-sized pieces.
Add buttermilk and stir until combined. The dough may be a bit dry, but it will come together.
Turn dough out onto a lightly floured surface. Gently press and form dough into a rectangle. Lift and fold one half over the other and press down to form another rectangle. Repeat 5 times.
Roll or press dough into a 3/4 inch thick rectangle. Using 2 inch round biscuit cutter, cut into as many rounds as possible and place on a baking sheet. Gather remaining dough once more, and cut out remaining biscuits.
Bake at 450° until biscuits are golden brown 12 to 15 minutes. Serve warm with honey creme or preserves.