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cream cheese biscuit recipeDid Easter sneak up on you like it did on me this year?  I am thinking because it is so late I sort of forgot about it.  Or maybe it is just because I am ditzy.  Or that I have too much going on right now.  Or maybe all of those reasons.  Who knows?  Regardless, Easter would not be Easter unless biscuits are involved.  These biscuits are my idea of perfect.  They are flaky and moist.  The cream cheese does something to these to make them just about the most perfect biscuit I have ever had.  Judging by the assortment of pant sizes in my closet, you can bet that I have sampled my fair share.  I like my biscuits with a generous slathering of strawberry jam (I am really loving the new Smuckers Orchard’s Finest jams).  Although, these would be pretty fabulous with a piece of country ham slapped between them as well.

Last weekend, we made a little road trip to Sonoma.  I have been to Napa quite a few times, but have never made my way to Sonoma.  I am sorry that I will not be able to spend more time there.  It is adorable and I had the best lunch that I have had in ages.  The Fremont Diner is a little hole in the wall that you would most likely drive by, but you should stop.  And eat heartily.  I felt like I was back in my beloved Charleston.  I mention this little trip because I may have sampled a biscuit while I was there and it may have inspired me to make my own.

I know that people are very passionate about biscuit making, and live and breathe by their family recipe.  I lived in the South for quite a few years, so I know that biscuits are serious business.  But please, please, please, give these babies a go.  I know that I will look no further for a better biscuit recipe.  The recipe calls for half all-purpose flour and half cake flour.  I was out of cake flour and am trying to get rid of everything in my pantry before we move, so I just used all all-purpose flour.  They were still perfection.  If you have cake flour, awesome, if not, don’t worry about it.

cream cheese biscuit recipe1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon sugar
1 Tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 ounces cream cheese (cut into cubes and frozen for 30 minutes)
4 Tablespoons butter (cut into cubes and frozen for 30 minutes)
1 cup plus 1 Tablespoon buttermilk

cream cheese biscuit recipePut everything except for the buttermilk into the bowl of a food processor.  Pulse until it resembles coarse meal.

cream cheese biscuit recipePour the mixture into a large bowl.

cream cheese biscuit recipePour in the buttermilk.

cream cheese biscuit recipeStir with a wooden spoon until the dough comes together.

cream cheese biscuit recipeTurn the dough out onto a floured board.  Knead until it comes together.

cream cheese biscuit recipeShape the dough into an 8 inch by 6 inch rectangle.

cream cheese biscuit recipeCut into desired shape and put on a parchment lined baking sheet.

cream cheese biscuit recipeBake in a preheated 450 degree oven with the rack in the middle of the oven.  Bake for 12 to 15 minutes or until they have puffed and are golden brown.

cream cheese biscuit recipeI can just hear Paula, “Well, butter my biscuit, that looks gooood!”

cream cheese biscuit recipeHomegirl, it is good.

cream cheese biscuits

Recipe comes from Cooks Country Magazine.

Cream Cheese Biscuits

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tablespoon sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 4 ounces cream cheese (cut into cubes and frozen for 30 minutes)
  • 4 Tablespoons butter (cut into cubes and frozen for 30 minutes)
  • 1 cup plus 1 Tablespoon buttermilk

Instructions

  1. Put everything except for the buttermilk into the bowl of a food processor. Pulse until it resembles coarse meal.
  2. Pour the mixture into a large bowl.
  3. Pour in the buttermilk.
  4. Stir with a wooden spoon until the dough comes together.
  5. Turn the dough out onto a floured board. Knead until it comes together.
  6. Shape the dough into an 8 inch by 6 inch rectangle.
  7. Cut into desired shape and put on a parchment lined baking sheet.
  8. Bake in a preheated 450 degree oven with the rack in the middle of the oven. Bake for 12 to 15 minutes or until they have puffed and are golden brown.
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57 Responses to Cream Cheese Biscuits

  1. Lillian says:

    YUM!!! And ditto on the Smucker’s Orchard’s Finest love:)

  2. Ronda says:

    Mmmm…those sound wonderful!

  3. Marie says:

    Little excited to try these! My kids love biscuits =)

  4. I have 4 oz. of cream cheese I was looking to use up…I think I found out how! :)

  5. Dangler says:

    WUT? HOLD UP. Biscuits have a special place in my hardened heart, and these look redonk! I might need to whip these little numbas up in the next few days! Omg….

  6. yum! those look so good. i haven’t been to the northern wine counties yet, but have explored santa barbara and los olivos a bit. there’s something about being by the vineyards that makes the food taste extra good!

  7. Hannah says:

    I look forward to seeing what recipe you post everyday and this is glorious. Biscuits are already amazing and cream cheese makes everything better.

    • bakedbree says:

      thank you Hannah! Just wait until you see what I did with them! In the next few days they should be posted.

  8. Wes says:

    Sorry Mamaw, best bisuit I have ever had. And VERY unfair to mention country ham in this post since you KNOW we live 5 states away from a Cracker Barrel and true country ham doesn’t exist West of Kansas (I hope, Kansas anyway!).

    • bakedbree says:

      Sweet, I wiped out Mamaw’s biscuits! Sorry about the country ham thing. Next year, I will mail order some.

  9. Shirley says:

    I was looking for another item for my Easter brunch…..these look delicious. I’ll give them a try!

  10. Memoria says:

    Oh man, these biscuits look so amazing. I love all the layers and that you didn’t have to fold the dough over and over again to achieve them. This recipe is similar to using the ones that call for cold shortening and butter, so I get why cream cheese is a viable substitute for the former.

    Also, for those who have White Lily all-purpose flour, you could use 3 cups of the that in place of the cake flour/AP flour mix. Thank you so much for this recipe. I’m bookmarking it for whenever I’m off of my diet.

  11. I can’t believe how high, fluffy, and flaky your biscuits are. This really must be one fantastic recipe.

  12. Candy says:

    I’m planning on making these this weekend for Easter. Yours look awesome!

    Love your blog!

  13. RebelYell says:

    I just made these and – wow, yum! They rose a mile high but are still so soft, tender, and fluffy. Thanks for sharing this recipe…these will be made again for sure!

    By the way, I forget how I stumbled onto your blog a few weeks ago but I very much enjoy it! :)

    • bakedbree says:

      I made them again this morning. I am so in love with them. My husband made sausage biscuits out of them and ate them until he was sick.

  14. Ann says:

    These are REALLY tasty and very easy! Thanks. (My flour needed maybe 2T more buttermilk.)

  15. [...] church the night before, and we all slept in on Easter Sunday.  I made a huge Easter brunch with Cream Cheese Biscuits, strawberry jam, pancakes, sausage, fruit, and it was delicious.  We never even got out of our [...]

  16. Marie says:

    Hi Bree, I must tell you that I have never tried to make homemade biscuits due to being so intimated. BUT…I made these for my family Easter sunday and they were so easy and good. Only problem I had was I burnt them bottoms a little bit. I baked them for the right temp and time. I put them on parchment paper too:( We still ate them, just cut the bottoms off. Maybe it was my pan. I need to but a better pan. Any suggestions?

    • bakedbree says:

      Not all ovens bake at the same time and the same temp. Bake times are only suggestions. My oven cooks hot so mine never take as long as a recipe calls for, so just keep an eye out for them.

  17. [...] it is tangy and slightly sweet, and just about perfect on anything.  I made those delicious Cream Cheese Biscuits with this creation in mind.  I thought it would be good.  I just didn’t know how good.  So [...]

  18. meg brothers says:

    i have all the ingredients in the house for these except for buttermilk. do you think the recipe would work out well with a buttermilk substitute like milk with a Tbsp of vinegar added? making these as a surprise for my hubby for tonight. they look AMAZING! can’t wait to try them.

  19. Nat says:

    how many biscuits will one batch make? and can i make the dough the night before and bake them the next day? do you reckon it’ll affect the taste of the biscuits? thanks!

    • bakedbree says:

      It depends on how big your biscuits are, but at least 12 good sized biscuits.

    • bakedbree says:

      oh, and yes, you can cover and refrigerate the night before and bake when you need them. It does not effect the flavor at all.

  20. Andrea says:

    these look really yummy – can’t wait to make them. can i use whole wheat cake flour and whole wheat flour? thanks so much for always sharing such amazing recipes!!!

  21. Somerset says:

    Those look perfect! If you are feeling at all lazy we make our Cream Cheese Biscuits almost the same way and sell them in a box! We fold ours so that there are 24 layers. http://www.gagnefoods.com. Check em out and happy baking, love this blog!

  22. orange says:

    Hi Bree –

    Thank you so much I’ve been wanting to make these biscuits for a long time but didn’t have a recipe for them but now I do thanks to you. :-)

  23. Julie says:

    We British call these scones…mmmm :-D

  24. [...] woke up early Saturday morning to make these cream cheese biscuits  for my family (and of course they loved me for it) There is something wonderful about starting out [...]

  25. anickH says:

    http://www.calliesbiscuits.com/collections/biscuits/products/buttermilk-biscuits
    ive been looking for a recipe that was same concept as callies biscuits (in alabama,) they also put cream cheese in their dough and 4 some reason it makes the biscuits soooo much better, so glad i found your recipe

  26. [...] the flavor intensifies and the cider thickens. Almost becoming a syrup. Imagine this poured over a freshly baked biscuit, or over puffed pancakes. Or how about in a salad [...]

  27. [...] church the night before, and we all slept in on Easter Sunday.  I made a huge Easter brunch with Cream Cheese Biscuits, strawberry jam, pancakes, sausage, fruit, and it was delicious.  We never even got out of our [...]

  28. [...] it is tangy and slightly sweet, and just about perfect on anything.  I made those delicious Cream Cheese Biscuits with this creation in mind.  I thought it would be good.  I just didn’t know how good.  So [...]

  29. [...] here in my own kitchen!  There’s some great Cream Cheese Biscuit recipes out there too, here’s one very similar to mine from a blog I [...]

  30. [...] right here in my own kitchen!  There’s some great Cream Cheese Biscuit recipes out there too, here’s one very similar to mine from a blog I like.  So I’ve decided to take a little time to reveal my [...]

  31. [...] and syrupy. After I made it, I was thinking about all of the things that I could spread it on. A biscuit, slathered in a grilled cheese sandwich, or on a hamburger. I bet that it would even be really good [...]

  32. […] Cream Cheese Biscuits – I can’t eat Easter ham without a biscuit, and my cream cheese biscuits are my go-to recipe. They cream cheese does something magical to these biscuits. […]

  33. […] eggs wish swiss chard (all blended together) and cream cheese biscuits (these are the best biscuits and are super easy to […]

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