Cream Cheese Biscuits

•  4 cups all-purpose flour, plus more for work surface
• 2 tablespoons white sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup cold unsalted butter, cubed
• 4 ounces cold cream cheese, cubed
• 1 1/2 cups plus 1 tablespoon cold whole buttermilk, divided

1. Preheat the oven to 425 degrees F. 
2. Line a baking sheet with parchment paper.
3. Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl until combined. 
4. Add butter and cream cheese and mix in with a pastry cutter or two forks until mixture is crumbly and resembles a coarse meal.
5. Pour in the 1 1/2 cups buttermilk and gently stir until mixture resembles a shaggy, slightly sticky dough.
6. Turn dough onto a lightly floured work surface and knead a few times to combine. 
7. Lightly coat hands and rolling pin with flour; gently pat and roll dough to 3/4-inch-thickness, adding more flour as needed to keep dough from sticking.
8. Use a 3-inch biscuit cutter, dipping biscuit cutter in flour between cuts, to cut into 12 biscuits, rerolling dough scraps once. 
9. Place biscuits onto prepared baking sheet about 3/4-inch apart. 
10. Brush tops of biscuits with remaining 1 tablespoon buttermilk.
11. Bake in the preheated oven until golden brown, 15 to 17 minutes. 
12. Serve warm.