Cream Cheese Biscuits are a classic comfort food that brings satisfaction to any meal. Soft, fluffy, and buttery, these melt-in-your-mouth treats are the perfect side dish for a hearty dinner or the perfect accompaniment to your morning coffee. Good biscuits go well with everything!
When I was a kid, my grandmother made the most incredibly soft and delicious biscuits. Oh, how I wish I had asked her for the recipe all those years ago.
I would often crave those biscuits and keep wishing I had the recipe. When I came up with this recipe, I knew it was a winner, because it was like I had gone back in time to my grandmother’s house with a batch of fresh, delicious biscuits.
Well, now that I know her secret, these Cream Cheese Biscuits are one of my favorite recipes!
I love how the Cream Cheese adds a subtle yet distinctive flavor to the biscuits. They are versatile, easy, and perfect for serving with chicken, soup, salads…nearly everything! 😉
Every time I bake these flaky biscuits, I try a few variations, like adding chives or garlic powder for zingy flavor. The dough is always light and fluffy but still maintains its shape when it comes out of the oven.
And whether you’re serving holiday dishes, Chinese recipes, Japanese recipes, Thai recipes, Korean recipes, Spanish recipes, or anything American, this delicious recipe makes a great addition to your dinner table!
If you want more scrumptious ideas for bread recipes, try my:
- Pretzel Bread Rolls
- Chicken Bacon Ranch Flatbread
- Lemon Blueberry Zucchini Bread
Cream Cheese Biscuit Recipe Ingredients Needed
- Self-Rising Flour – plus extra for rolling
- Cold Butter – salted, cut into small cubes
- Butter – melted
- Cream Cheese – room temperature
How To Make Cream Cheese Biscuits
Great recipes (like these tender cream cheese biscuits) use simple ingredients.
Preheat the oven to 500 degrees and prepare your skillet or baking pan with non-stick baking spray.
Mix together the flour and a half teaspoon of salt in a large bowl.
Place the cubed butter and cream cheese in the flour mixture. Use a pastry blender or your hands and cut in the butter and cream cheese until you have the consistency of cottage cheese.
In the center of this mixture, make a well or crater in the center and pour in the buttermilk.
With your hands, mix the wet and dry ingredients together until just combined.
Form the mixture into a loose ball. The dough will appear ‘shaggy’ or lumpy but well mixed. This texture will help make your cream cheese biscuits more flaky.
Now, sprinkle a little bit of flour on the top of the dough ball. Put flour on a silpat, piece of parchment paper, or your countertop, and put the dough ball on top of the flour.
You can re-flour the top of the ball as needed but remember that the mixture could be a tad moist in the middle. Roll dough to approximately a 3/4 inch thickness. Do not overwork the dough. This will make the biscuits tough.
With a 2-inch biscuit cutter or drinking glass, press straight down into the dough. Do NOT twist.
Continue cutting out biscuits until you have used all of the dough, rerolling leftover dough to make more until the dough is gone.
Place the unbaked cut biscuits in a prepared skillet or parchment-lined baking sheet with sides touching and brush the top of the homemade biscuits with melted butter.
Place the skillet or baking dish on the center rack and turn the oven temperature down to 450 degrees immediately.
Bake for about 18 minutes or until the crust is golden brown. Take out of the oven and allow to cool.
Cream Cheese Biscuits Recipe Notes And Tips
- You will need a bit more self-rising flour than the recipe recommends for rolling out the dough.
- If you are using a baking pan, make sure the pan is the appropriate size so that when you put the biscuits in, they are all touching each other.
- Your cream cheese biscuits will be fluffier and flakier if you use cold butter and cream cheese.
- If you use unsalted butter, you will need to add 1/4 tsp of salt per stick of butter used in the recipe.
Variations Of Cream Cheese Biscuits To Try
- To change up the flavor, add some shredded cheese to the dough. Pepper Jack, Cheddar cheese, or Parmesan are some great options.
- If you prefer a savory biscuit, try adding in some garlic powder or minced rosemary.
- Cut the biscuit in half and add a slice of Canadian bacon, ham, or bacon with a slice of cheese for a scrumptious breakfast sandwich.
- Stuff these fluffy biscuits with sausage, egg, and cheese for homemade breakfast bombs.
- Want a sweet biscuit for short cake? Add 1 Tbsp of sugar to the dough with an optional sprinkle of coarse sugar on top!
Cream Cheese Biscuits FAQs
I would suggest using regular cream cheese instead of fat-free or reduced-fat, but you can try all three and see which one you prefer the most.
The biscuits are best stored at room temperature in an airtight container or storage bag. They will stay fresh for up to 3 – 4 days.
Absolutely! Allow them to cool completely, then wrap each one separately in aluminum foil or plastic wrap. Place them in a freezer bag and store them in the freezer for up to 2 – 3 months.
No, you want to use real butter (preferably cold butter) in this easy biscuit recipe. Butter is the key to making the best biscuits!
More Yummy Bread Recipes To Try
If you love the buttery goodness of these delicious cream cheese biscuits, check out these popular recipes!
- The BEST Fresh Strawberry Bread Recipe
- Cranberry Orange Pound Cake
- Pumpkin Spice Bread
- Addictively Delicious Banana Protein Muffins
Cream Cheese Biscuits
Cream Cheese Biscuits soft, fluffy, and buttery - these melt-in-your-mouth treats are the perfect side dish to a hearty dinner or your coffee!
- 2 cups self-rising flour, plus extra for rolling
- ½ tsp salt
- ½ cup cold butter - cut into small cubes
- 1 tbsp butter (melted)
- ¼ cup cream cheese - room temperature
- ¾ cup buttermilk
- 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. 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. 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 the melted butter.
- Place on center rack of the preheated oven and immediately turn the temperature down to 450°.
- Bake for approx. 18 min. or until lightly browned. Remove from oven and allow to cool in pan.
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