Cream Cheese Biscuits

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.

Yield: makes 12

Cream Cheese Biscuits

Cream Cheese Biscuits
Cream Cheese Biscuits - tender and flaky, the cream cheese makes this a little more forgiving and adds a little tang.

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.

Nutrition Information:


Amount Per Serving: Calories: 0 Total Fat: 0g

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49 Comments

    • I am going to use my other 4 ounces to make these again for tomorrow. So good!

      Reply
  • 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….

    Reply
  • 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!

    Reply
    • It is absolutely gorgeous. Truly one of the most beautiful places I have ever visited.

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

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

      Reply
  • 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!).

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

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

    Reply
  • 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.

    Reply
    • I would die to get my hands on some White Lily! Happy Easter Memoria!

      Reply
    • they are! They were the best biscuits I have ever made. I making them again tomorrow.

      Reply
  • 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! 🙂

    Reply
    • 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.

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

    Reply
    • aren’t they good? The amount of flour and liquid really depends on the weather and where you are.

      Reply
  • 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?

    Reply
    • 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.

      Reply
  • 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.

    Reply
    • I sent you an email, but the buttermilk substitute will be fine.

      Reply
  • 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!

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

      Reply
    • 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.

      Reply
  • 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!!!

    Reply
    • Yes, i would play with whole wheat flours. I might not add 100% whole wheat, but a percentage should be fine.

      Reply
  • 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. 🙂

    Reply
    • I am too. I love this recipe. Fool proof and makes for a tender biscuit. Hope that you like them!

      Reply
  • Oh my goodness, I made these this morning they are so nice and fluffy..My Husband said they remind him of his daddys biscuits.. thanks for the recipe this is a keeper only thing I did have to add was a little more flour because the dough was a little sticky but otherwise they came out perfect thank you so much.. wish I could add a photo of them because I would!!! Thanks again

    Reply
  • This is the best biscuit ever. I’ve made this recipe now at least 5 times and everyone loves it. It reminds us of the meetinghouse biscuits we use to get at a place called Elite Cafe in San Francisco.

    Reply
    • Aren’t they amazing? I am so glad that you like them as much as I do.

      Reply

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