Nutrition information per biscuit: 105 calories, 5 g. fat, 15 mg. cholesterol, 2 g. protein, 12 g. carbohydrate, 1 g. sugar, 0.5 g. fiber, 245 mg. sodium, 70 mg. calcium.
Adapted from oregonlive.com
1. Preheat the oven to 500 degrees. Brush two half-sheet pans or several smaller pans with melted butter. 2. Set aside about 2 cups flour; pour the remaining flour into a large bowl. Cut salted butter into large chunks and add to bowl. With your fingers, mix butter into flour until sandy. When no chunks of butter remain, cut cream cheese into large chunks and add to the bowl. Work the mixture with your hands, pulling the cream cheese into pieces about the size of small peas. 3. Pour in 2 1/2 to 3 cups buttermilk. Use your hand to scrape the flour mixture into the buttermilk, folding and kneading. Add more buttermilk as needed. You may not need the entire 1/2 gallon. The dough should be moist and sticky. 4. To clean your hands, rub the dough off with some of the remaining dry flour. With floured hands, scrape the dough from the bowl onto a floured surface. (Unless you have a large surface, roll out dough in three or four batches.) Sprinkle dough with flour, and roll out gently to about 1 inch thick. 5. Flour a 2-inch biscuit cutter, and push straight down into the dough without twisting. (You can twist the cutter gently to remove it.) Arrange biscuits, with sides touching, on pans. If desired, reroll the dough scraps once. (Those biscuits won't be as tender.) 6. Bake, rotating the pan once, until golden, about 15 minutes. 7. Serve immediately or let cool completely, then wrap well and freeze. To reheat frozen biscuits, wrap a few in foil, and bake at in a preheated 450-degree oven for about 20 minutes or until hot. Open the foil and let the tops brown for a few minutes, then serve. Tester's note: The amount of flour and buttermilk used will vary according to the humidity and other factors. Note: To make 30 biscuits, use up to 5 cups flour; 1/2 cup (1 stick) butter; 6 ounces cream cheese; and up to 2 cups buttermilk.