Cream Cheese Biscuits Recipe

Last Updated on November 7, 2021 by Ellen Christian

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Making delicious, homemade biscuits is hard. Get the recipe for these light and fluffy cream cheese biscuits and make a batch today.

Biscuits are one of the most popular breakfast items in America, but they’re also very difficult to make right. We all know that making good biscuits is important for a hearty breakfast or brunch, but it’s tough to get them just right every time you try.

Making delicious, homemade biscuits is hard. Get the recipe for these light and fluffy cream cheese biscuits and make a batch today.

Cream Cheese Biscuits Recipe

This homemade biscuit recipe makes the most perfect cream cheese biscuits you’ve ever seen. Use these biscuits as a side dish during the meal either covered with jam or serve as the base of a sandwich. This is really one of the best recipes for brunch.

This quick and easy biscuit recipe makes it easy to bake up fresh hot biscuits whenever you want them. These flaky and tender cream cheese biscuits are perfect for any meal of the day! The best part about this recipe is that anyone can follow these simple instructions and enjoy delicious homemade biscuits at home!

Just mix together your dry ingredients first then add in some cold butter and cream cheese before pouring in your buttermilk and baking until golden brown on top.

Enjoy these tasty treats with jam or honey or eat them plain – either way, they’ll be sure to satisfy your craving for something warm out of the oven!

biscuits with jalapeno jam on a white tray

Serving suggestions

The cream cheese biscuits make good supper side for everyone. Put a plate of biscuits on the dinner table and let everyone dig in. I like my biscuits with a generous dose of jam or honey but they work just as well with gravy or as a side to your country ham for a holiday meal.

How to store and heat biscuits

Cream cheese biscuits have to be kept in an airtight container at room temperature. Use in 3 – 4 days. You can reheat these in a microwave in just about 20 seconds.

golden brown biscuits in a cast iron pan

Make-Ahead and Freezer Options

To freeze your cream cheese buttermilk biscuits let them cool completely. Then wrap each one with foil or plastic wrap and place them in a freezer bag. Store them in the freezer for 2-3 months.

Needed kitchen equipment

ingredients on a white background

Ingredients for cream cheese biscuits

Cream cheese biscuits yield: 10

  • 2 c. self-rising flour, plus extra for rolling
  • ½ teaspoon salt
  • ½ c. cold butter (cut into small cubes)
  • 1 tbsp. butter (melted)
  • ¼ c. cream cheese (room temperature)
  • ¾ c. buttermilk

 

Make your own buttermilk

If you are all out of buttermilk, you can certainly make your own. To make 1 c. of buttermilk, measure out 1 c. of milk and add a tablespoon of lemon juice or white vinegar to the measuring cup. Let the mixture sit for 5 minutes before using it in this biscuit recipe.

Make your own self rising flour

If you want to make your own self rising flour, just add 1-1/2 tsp. of baking powder and ¼ tsp. of salt for every cup of all purpose flour used.

Cake flour will not work in this recipe.

flour and butter in a red bowl

What type of butter and cream cheese?

Traditional cream cheese and butter make this a really tender biscuit. But, you can certainly make substitutions if you need to.

This recipe calls for traditional butter, so if you want to use unsalted butter, you will need to add 1/4 teaspoon of salt for every stick of unsalted butter you use.

You can use regular or low-fat cream cheese for the same delicious little biscuits.

For a fun addition, you can add shredded cheddar cheese to the dough. This biscuit recipe is easy to change up if you want to.

dough in a bowl

Biscuit making tips

Use cold ingredients

Biscuits are much flakier when you use cold butter and cream cheese. Make sure that the two cubes of butter and the block of cream cheese are sitting on your kitchen counter for at least 15 minutes before you start making your biscuits. Otherwise, they may be too hard to incorporate into the flour.

Don’t overwork the dough

When you’re adding your buttermilk, add it slowly and stop the mixer just when the dough begins to come together. This will ensure that your cream cheese biscuits stay light and fluffy instead of tough and chewy.

Switch oven racks after 10 minutes

After you’ve placed your biscuits in the oven, switch their positions and rotate them from top to bottom (to make sure they get cooked evenly). This way, your cream cheese buttermilk biscuits will look nice and golden brown on top.

Make them ahead

To cut prep time, make the dough the night before. Then proceed right before you want to bake them. If the mixture is slightly dry, you can add a bit more cream cheese.

dough on a silpat

How to make cream cheese buttermilk biscuits

The total prep time is about 15 minutes. You can print ingredients and directions on the recipe card below.

First, preheat the oven to 500°.

Then, using a non-stick baking spray, very lightly spray a cast-iron skillet or baking sheet with a lip. The pan should be small enough so that the biscuits will touch each other.

Combine the flour and salt in a large bowl.

Add in the cubed butter and cream cheese and cut in with your hands or a pastry blender until the consistency of cottage cheese. If it resembles coarse meal, you may need more butter or cream cheese. You can use a food processor on low if you want to.

Make a well in the center of the mixture and pour the buttermilk into the well.

Then, using your hands, mix the wet and dry until just combined.

Turn the dough out onto a lightly floured surface. Form into a loose ball. The dough will appear a bit shaggy but that is what makes for a more flaky biscuit.

Sprinkle four on top of the ball. Flour a Silpat or parchment paper and plop the dough onto it. Re-flour the top as needed. The mixture may be a bit moist in the center but that’s okay.

biscuits and rolling pin

Roll to about a ¾ inch thickness, making sure to not work the dough too much. Too much working of the dough makes for a tough biscuit. using a 2-inch biscuit cutter or drinking glass, cut straight down into the dough. Do not twist the cutter.

Continue cutting the biscuits on a lightly floured surface, rerolling the leftover dough as needed to make more.

Place biscuits on the prepared baking sheet, sides touching each other. You can use a baking sheet with parchment paper if you don’t have a cast-iron pan.

Bake them in the oven for 18 minutes. Don’t over bake them.

Brush tops with melted butter after you bake them. Then serve warm.

Making delicious, homemade biscuits is hard. Get the recipe for these light and fluffy cream cheese biscuits and make a batch today.

Cream cheese biscuits recipe variations

  • For sweet cream cheese biscuits add a tablespoon of honey and slightly less buttermilk.
  • You can make savory cream cheese biscuits by adding chopped rosemary and garlic powder.
  • Use them as the base of a cream cheese biscuit dessert like a strawberry shortcake.
  • For herbed cream cheese biscuits and black pepper and chopped chives. This is a perfect side dish for chicken or roast pork.

More biscuits recipes

Finally, here are a few more great recipes you might want to try.

Yield: 10

Cream Cheese Biscuits Recipe

Making delicious, homemade biscuits is hard. Get the recipe for these light and fluffy cream cheese biscuits and make a batch today.

Making delicious, homemade biscuits is hard. Get the recipe for these light and fluffy cream cheese biscuits and make a batch today.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

  • 2 c. self-rising flour, plus extra for rolling
  • ½ tsp. salt
  • ½ c. cold butter (cut into small cubes)
  • 1 tbsp. butter (melted)
  • ¼ c. cream cheese (room temperature)
  • ¾ c. buttermilk

Instructions

  1. Preheat oven to 500°.
  2. Using a non-stick baking spray, very lightly spray a cast-iron skillet or baking pan with a lip. Pan should be small enough so that the biscuits will touch each other.
  3. Combine flour and salt in a large bowl.
  4. Add in the cubed butter and cream cheese and cut in with your hands or a pastry blender until the consistency of cottage cheese.
  5. Make a well in the center of the mixture and pour the buttermilk into the well.
  6. Using your hands, mix the wet and dry until just combined. Form into a loose ball. The dough will appear a bit shaggy but that is what makes for a more flaky biscuit.
  7. Sprinkle four on top of the ball. Flour a Silpat or counter surface and plop the dough onto it. Re-flour the top as needed. The mixture may be a bit moist in the center but that's okay. Roll to about a ¾ inch thickness, making sure to not work the dough too much. Too much working of the dough makes for a tough biscuit. using a 2-inch biscuit cutter or drinking glass, cut straight down into the dough. Do not twist the cutter.
  8. Continue cutting the biscuits, rerolling the leftover dough as needed to make more.
  9. Place biscuits into the prepared pan, sides touching each other.
  10. Brush tops with melted butter.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 206Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 548mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g

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