Fluffy Cream Cheese Biscuits

Prep /Total : 45 minutes ...............Makes about 18 biscuits
Three leavening ingredients—yeast, baking powder, and baking soda—ensure light biscuits every time. Serve with Ginger Ale-Brown Sugar Smoked Ham, Figgy Port Chutney and Blue Cheese Butter (Recipes below)

1 ...................(1/4-oz.) envelope active dry yeast
1/4 ................cup warm water (105° to 115°)
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

1.             Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5 minutes. 2. 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.
3.             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.
4.             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.
5.            Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.


 Figgy Port Chutney :        
Spread leftovers on a grilled cheese sandwich, or spoon over grilled or roasted pork tenderloin.

Makes about 1-1/4 cups ....Total: 1 Hour, 5 Minutes
1 ..................tablespoon butter
1 ..................large shallot, finely chopped
1 ..................cup chopped dried Mission figs
1/2 ...............cup port
1/4 ...............cup honey
2 ..................tablespoons apple cider vinegar
1/4 ...............teaspoon freshly ground pepper
1/8 ...............teaspoon salt
1/2 ...............cup fig preserves
2 ...................teaspoons chopped fresh thyme
1.          Melt butter in a saucepan over medium heat; add shallot, and sauté 3 to 5 minutes or until tender. Stir in figs and next 5 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until liquid is almost completely absorbed. Remove from heat, and stir in preserves and thyme. Cool 30 minutes. Serve immediately, or store in an airtight container in refrigerator up to 1 week. (If chilled, let stand 30 minutes before serving.)

Blue Cheese Butter :         
Serve Blue Cheese Butter over warm biscuits for melt-in-your-mouth goodness with each savory bite.
Makes 1 cup  ... Total: 10 Minutes
1 ................(5-oz.) wedge soft ripened blue cheese, rind removed 1/2 .............cup butter
1 ................green onion, minced 
2 ................tablespoons chopped fresh parsley
1 ................teaspoon Dijon mustard
1/4 .............teaspoon freshly ground pepper
1.           Let cheese and butter come to room temperature. Stir together cheese, butter, and remaining ingredients with a fork until thoroughly blended. Serve immediately. Store in refrigerator up to 1 week.

Ginger Ale-Brown Sugar Smoked Ham:       
1.        Grab a bottle of your favorite spicy (or "hot") ginger ale (such as Blenheim from South Carolina, Buffalo Rock from Alabama, or a spicy Jamaican-style ginger beer) to use in this recipe.
 Makes 16 to 18 appetizer servings ...Total: 4 Hours, 50 Minutes
1 ...........(8- to 9-lb.) smoked, ready-to-cook, bone-in ham
2 ...........(12-oz.) bottles or cans spicy ginger ale
1/2 ........cup bourbon
1/4 ........cup firmly packed dark brown sugar
2 ...........teaspoons coarsely ground black pepper
1/2 ........teaspoon kosher salt
1/2 ........teaspoon dry mustard
1/4 ........teaspoon ground red pepper
1.        Preheat oven to 325°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham, fat side up, in a roasting pan; add ginger ale and bourbon to pan. Cover loosely with foil.
2.       Bake, covered, at 325° for 4 to 4 1/2 hours or until a meat thermometer inserted into ham registers 140°, basting with pan juices every 30 minutes.
3.        Stir together brown sugar and next 4 ingredients. Remove ham from oven; uncover and sprinkle sugar mixture over ham, lightly pressing mixture into fat.
4.        Bake, uncovered, at 325° for 20 to 25 minutes or until crust is browned and a meat thermometer registers 145°. Transfer ham to a cutting board, and let stand 15 minutes before carving