1-Start by preheating your oven to 450°F (232°C) and positioning the rack on the second-highest level for even baking.

2-In a large bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, ¾ teaspoon sea salt, and ½ teaspoon baking soda. This step ensures your dry ingredients are well mixed. Next, grate the 4 tablespoons cold butter into the bowl, then add the 5 ounces cold cream cheese pieces cut into small bits.

3-Use a pastry cutter to blend the butter and cream cheese into the flour mixture until it looks like coarse meal. This creates those lovely layers that make the biscuits so flaky. Pour in the 1 cup cold buttermilk and gently stir with a rubber spatula just until the dough forms don’t overmix, as that can make them tough.

4-Lightly flour your work surface and transfer the dough onto it, adding more flour if it sticks. Gently knead and fold the dough a few times to build layers, then pat it into a one-inch-thick rectangle. Use a floured biscuit cutter to cut out the biscuits, placing them about one inch apart on a baking sheet.

5-Re-roll any leftover dough and cut more biscuits. Brush the tops lightly with butter or heavy cream for a golden finish. Bake for about 12 minutes, and if needed, extend the time until they’re done. Once out of the oven, brush with melted butter, then set the oven to low broil and return them briefly until golden on top keep a close eye to avoid burning. Finally, brush with more melted butter and serve warm; they’re versatile enough to pair with gravy or honey.