You can freeze the unbaked biscuits on a baking sheet, then store in a resealable plastic bag for up to three weeks. When ready to serve, bake them (without thawing) on a parchment-lined sheet (the baking time will be the same).

　　

Ingredients

makes 1 dozen

　　2 1/2 cups all-purpose flour, plus more for dusting

　　1 1/2 teaspoons baking powder

　　1/4 teaspoon baking soda

　　1 1/4 teaspoons salt

　　1 tablespoon sugar

　　1/4 cup finely chopped fresh chives

　　1 stick (1/2 cup) unsalted butter, cold, cut into small pieces

　　4 ounces cream cheese, cold, cut into pieces

　　1 1/4 cups buttermilk

　　

Step 1

Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.

　　

Step 2

Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky; do not overmix.

　　

Step 3

Turn out the dough onto a lightly floured work surface. With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth. With a lightly floured rolling pin, gently roll out the dough to an 11-by-8-inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter turn. Roll out the dough again (to the same dimensions), and repeat the folding process. Wrap with plastic, and refrigerate for 30 minutes.

　　

Step 4

Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, trim and discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles. Place on the prepared baking sheet about 1 1/2 inches apart. Refrigerate for 1 hour.

　　

Step 5

Preheat the oven to 425°F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes. Transfer the biscuits to a wire rack to cool.

　　

Cream Cheese Biscuit how-to

Step 6

On a lightly floured work surface, dough is rolled into an 11-by-8-inch rectangle.

　　

Step 7

The top and bottom thirds are folded inward, overlapping at the center.

　　

Step 8

The dough is given a quarter turn, then the rolling and folding is repeated twice more.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter