March 27, 2014


Southerners have been baking biscuits for a long, long time.
This is a vintage recipe.
 Most of the family in the Delta had "help" that were probably the best cooks
 in all of the southern states combined.
These lovely woman could whip up a batch of biscuits
every morning with their eyes closed.
They were hot and buttery, served on little vintage plates,
with a side serving of homemade jam or local honey!
Our grandmothers ensured we children had a hot breakfast when we were visiting.
 Never, did you go out to play with just a bowl of cold cereal.
 I can envision all the cousins sitting together at that big dining table and
 laughing as we were eating those hot biscuits and gravy!
There was nothing left on our plates except crumbs.

 Then you could hear the chairs scooting back on the wood floors and the
clanking of plates being stacked in the kitchen sink.
The screen door creaked open and slammed shut.
Off to play on a beautiful day.......

Cream Cheese Biscuits
1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water
5 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (8-oz.) package cold cream cheese, cut into pieces
1/2 cup cold butter, cut into pieces
1 1/4 cups buttermilk
Parchment paper 
2 tablespoons butter, melted

Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5 minutes.
Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly. Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times (about 30 seconds to 1 minute), sprinkling with up to 1/4 cup additional flour as needed to prevent sticking.
Roll dough to 3/4-inch thickness. Cut with a 2 1/2-inch round cutter, rerolling scraps once. Arrange biscuits on 2 parchment paper-lined baking sheets.
 Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.



  1. This recipe is certainly a keeper. The window shot is absolutely gorgeous.

    1. you will love these biscuits Deb! They are so very good. Enjoy!!

  2. I love biscuits and sausage gravy! Your recipe sounds wonderful.

    1. I hope you try these Penny....it's hard not to eat just one. Simply delicious with honey and butter!!

  3. Thank you for the recipe Estelle. It sounds delicious!!

    1. Enjoy this Beth! They are incredibly good! Happy Spring!

  4. These sound so very good. Thanks for sharing the recipe and your memories.

    1. So glad you enjoyed this Lorrie! Thank you for stopping by Estelle's today!

  5. Yum! I'll bet these just melt in your mouth! Love your photos, too. That window shot is awesome!

    1. Thank you for stopping by Cheryl! Hope you try the biscuits and enjoy them! Have a wonderful weekend!

  6. Oh, those sound wonderful! I may have to make some of these for tomorrow morning!

    By the way - your header is lovely! I love to look at each photo!


    1. I do so hope you enjoy the recipe Deanna! Thank you so much for visiting Estelle's! Have a very blessed weekend!


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