Buttermilk Biscuits for Thanksgiving

Now, I am all about the Thanksgiving sides. When I was a kid, we had Thanksgiving dinners that had upwards of 40-50 guests. I told this to Scarlet the other day and she was like, “..how on earth?” It just worked! We are a blended family, and we had a pretty central location in northish westish New Jersey, so we would have guests from FOUR family sides. My mom’s side, my dad’s side, my father’s side (even though he had long passed), and my siblings’ mother’s side (she passed away as well). It was potluck style, although my dad always did the turkey. And my Aunt Mindy always brought a chocolate peanut butter pie. There were things we never had, like my favorite food – mashed potatoes. My dad’s mom, Helen, would always make her famous roasted potatoes, and my mom would make a sweet potato and marshmallow delight, so I guess there was no need for mashed potatoes. And we never had biscuits! As an adult, I always serve both.

Buttermilk Biscuits for Thanksgiving:

What You Need:

Makes approx. 10 biscuits

Prep time approx. 15 min.
Bake time approx. 18 min.

2 c. self-rising flour, plus extra for rolling
½ tsp. salt
½ c. cold butter (cut into small cubes)
1 Tbsp. butter (melted)
¼ c. cream cheese (room temperature)
¾ c. buttermilk

What You Do:

1 – First, preheat oven to 500°.

2 – Then, using a non-stick baking spray, very lightly spray a cast-iron skillet or baking pan with a lip. (pan should be small enough so that the biscuits will touch each other)

3 – And then, combine flour and salt in a large bowl.

4 – Add in the cubed butter and cream cheese, and cut in with your hands or a pastry blender until it’s the consistency of cottage cheese.

5 – Make a well in the center of the mixture and pour the buttermilk into the well.

6 – Using your hands, mix the wet and dry until just combined. Form into a loose ball. Dough will appear a bit shaggy but that is what makes for a more flaky biscuit.

7 – Sprinkle flour on top of the ball.

8 – Flour a silpat (baking mat) or counter surface and plop the dough onto it, and then re-flour the top as needed. (mixture may be a bit moist in the center but that’s okay)

9 – Roll to about a ¾ inch thickness, making sure to not work the dough too much. (too much working of the dough makes for a tough biscuit)

10 – Then, using a 2-inch biscuit cutter or drinking glass, cut straight down into the dough. Do not twist the cutter.

11 – Continue cutting the biscuits, and re-rolling the leftover dough as needed to make more.

12 – Place biscuits into the prepared pan, sides touching each other.

13 – Then, brush tops with the melted butter.

14 – Place on center rack of the preheated oven and immediately turn the temperature down to 450°.

15 – Bake for approx. 18 min. or until lightly browned. Lastly, remove from oven and allow to cool in pan.