1. Preheat oven to 400 degrees. Place 2 cups of the flour into a bowl. Add 4 tablespoons of the butter into the flour and cut in by hand. (looking for finely grated parmesan cheese like texture)
2. Follow the same method with the cream cheese once the butter is fully incorporated. (When cutting in the cream cheese do not incorporate as much, it’s ok to have dime size pieces in the flour and butter mixture). Add the whole buttermilk into the center a little at a time. The amount may vary, but you want the end result to be sticky and “wetty”-not dry!
3. Using some of the leftover flour, dust the ball of dough in the center and around the sides creating a “moat”. Dust your surface rolling pin, and cuter, but save some flour for dusting your cutter again as well. Turn the dough out onto the dusted surface. Dust a little more on the top. Using the dusted rolling pin gently roll out to approx. ½- 3/4 inch thick, making the top smooth and even. Not much pressure is needed.
4. Stamp the dough with the dusted cutter, and place the biscuits on a parchment line sheet pan touching. Brush each biscuit with melted butter and sprinkle liberally with the topping (below).
5. Place in the center rack of your oven and turn down to 350 degrees once in the oven. Bake for 16-20 minutes rotating your pan halfway through.
6. Pull the biscuits out of the oven and allow to cool just enough to separate and “fork” open like a sandwich.
7. Prepare the compound butter below, and slather onto the inside of the biscuits. Place the tops back on and brush once more with melted butter and top with generous amounts of turbinado sugar.