Last Updated on January 6, 2023 by Ellen Christian
Making delicious, homemade biscuits is hard. Get the recipe for these light and fluffy cream cheese biscuits and make a batch today.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Cream Cheese Biscuits Recipe
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.
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!
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.
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
- Cast iron pan or baking sheet
- Food processor (or a large bowl)
- Wire rack
- Oven
- Biscuit cutter
- Parchment paper
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.
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.
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.
This product presentation was made with AAWP plugin.
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.
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 a 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.
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 overbake them.
Brush tops with melted butter after you bake them. Then serve warm.
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.
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.
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
- Preheat oven to 500°.
- 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.
- Combine 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.
- Make a well in the center of the mixture and pour the buttermilk into the well.
- 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.
- 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.
- Continue cutting the biscuits, rerolling the leftover dough as needed to make more.
- Place biscuits into the prepared pan, sides touching each other.
- Brush tops with melted butter.
- Cook 18 minutes.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 548mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
2 thoughts on “Cream Cheese Biscuits Recipe”