Baking never was my thing. It is a science, for folks with more deliberate intention than myself. More often than not though, I have a good idea my culinary skill set does not provide for. However, in one’s flavor journey through the universe the bravery to make messes and hope the best comes from a flurry of flour and molten temperatures is key. Now that I have unlocked this otherworldly skill, my mind is frantic with sugar delights and crazy confections. I hope you are ready for a journey.

Swirly Buttermilk Biscuit Treats (for lack of a better name)
4.5 cups Flour
1.5 tsp. Salt
2 tsp. Sugar
8 tsp. Baking Powder
2/3 cup Butter, room temp
1 cup Milk
1 cup Buttermilk
8 oz. Cream cheese
Fresh raspberries and blueberries
*you will have left over dough, wrap in saran wrap and place in the fridge for later use more biscuits!

Preheat oven to 375°. Begin by thoroughly combining flour, salt, sugar and baking powder in a mixing bowl with a whisk. Cut the butter into the mixture, which should become crumbly. Add the milk and buttermilk and toss together lightly, until barely combined. Pour the mixture out onto a flour dusted surface. Knead the dough gently until it becomes mostly cohesive. For a visual aid look through this flaky photoset on Flickr.

Use a cup to roll the dough out and then cut up to 12 rounds from. In the center of each round place a bit of cream cheese and a few of each berry and form the dough into a cup-like form. Place these into a 9-inch round. Use thin strands of dough to create a lattice on top of the biscuits. A simple spiral will do.

Place the pan on the middle rack of the oven and bake for 30 minutes or until golden brown, brushing with melted butter after 20 minutes. Let stand for 15 minutes, as the cream cheese will be lava-esque.