Buttermilk Cream Cheese Biscuits

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda until combined. Add butter and cream cheese, and use a pastry cutter or two forks to mix until the mixture is crumbly and resembles a coarse meal.

Pour in 1 3/4 cups buttermilk and gently stir until the dough resembles a shaggy, slightly sticky consistency.

Turn the dough onto a lightly floured work surface and knead a few times to combine. Lightly coat your hands and rolling pin with flour, then gently pat and roll the dough to 3/4-inch thickness, adding more flour as needed to prevent sticking.

Use a 3-inch biscuit cutter, dipping it in flour between cuts, to cut into 12 biscuits. Reroll dough scraps once and place biscuits onto the prepared baking sheet about 3/4-inch apart. Brush the tops of biscuits with the remaining 1 tablespoon buttermilk.

Bake until golden brown, 15 to 17 minutes. Serve warm.