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1
Preheat oven to 425u00b0F. Line a baking sheet with parchment or a non-stick baking mat, or grease liberally with softened butter, and set aside.
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2
In the bowl of a food processor, combine all of the dry ingredients. Pulse a few times to evenly distribute.
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3
Add butter and pulse until butter is finely dispersed throughout dry ingredients, yielded a mixture with the texture of fine couscous.
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4
Add cream cheese and pulse to distribute, leaving a few small, pea-sized pieces of cheese in tact. Turn mixture into a mixing bowl.
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5
Drizzle in about a 1/3 cup of the buttermilk and toss gently with your hands to evenly distribute. Add more milk a tablespoon or so at a time until dough is just moist enough to come together without any dry crumbly bits.
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6
Turn the dough out onto a lightly floured surface. Dust the surface of the dough lightly with more flour and pat the dough out to about 3/4-inch thick.
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7
Fold the dough back over on itself in thirds, like a business letter, and pat out to about 3/4-inch thick again, flouring the surface lightly as needed to prevent the dough from sticking.
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8
Fold the dough back over on itself in thirds again, then pat it out to a final thickness of about 1/2 inch.
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9
Using a lightly floured 2 1/4-inch round cutter, cut the dough into rounds and place on prepared baking sheet, at least an inch apart. Scraps may be gently packed together, patted out to 1/2-inch thickness once more and cut.
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10
Bake for 12 to 15 minutes, until biscuits are well-risen, pale golden on top and a deeper brown on their bottoms. Biscuits are best served within about 6 hours of baking, though a few minutes in the oven or a few seconds in the microwave will revive slightly older biscuits if eaten shortly thereafter.
