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.

cream cheese biscuits

Cream Cheese Biscuits

Yield: makes 12

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: 0Total Fat: 0g
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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 53 Comments

  1. Lillian

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

    1. bakedbree

      I love the apple cinnamon one and blueberry too!

  2. Ronda

    Mmmm…those sound wonderful!

    1. bakedbree

      thank you Ronda!

  3. Marie

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

    1. bakedbree

      Me too, I love biscuits!

  4. natalie (the sweets life)

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

    1. bakedbree

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

  5. Dangler

    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….

    1. bakedbree

      Do they? I had no idea D! These are redonk! Happy Easter!

  6. emily @ the happy home

    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!

    1. bakedbree

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

  7. Hannah

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

    1. bakedbree

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

  8. Wes

    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!).

    1. bakedbree

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

  9. Shirley

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

    1. bakedbree

      Please do!

  10. Memoria

    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.

    1. bakedbree

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

  11. Lisa @ Sweet as Sugar Cookies

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

    1. bakedbree

      These biscuits are my idea of heaven.

  12. Candy

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

    Love your blog!

    1. bakedbree

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

  13. RebelYell

    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! 🙂

    1. bakedbree

      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

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

    1. bakedbree

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

  15. Marie

    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?

    1. bakedbree

      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.

  16. meg brothers

    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.

    1. bakedbree

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

  17. Nat

    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!

    1. bakedbree

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

    2. bakedbree

      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.

  18. Andrea

    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!!!

    1. bakedbree

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

  19. Somerset

    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!

    1. bakedbree

      Will do and thank you!

  20. orange

    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. 🙂

    1. bakedbree

      these are amazing, I think that you will love these.

  21. Julie

    We British call these scones…mmmm 😀

    1. bakedbree

      Do you put cream cheese in yours?

    1. bakedbree

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

  22. Sharon Sloane

    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

    1. bakedbree

      That’s a HUGE compliment. I love them too.

  23. Bee

    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.

    1. bakedbree

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

  24. Leah

    These were absolutely delicious and so easy. We wanted a more savory biscuit, so I used a few tablespoons of jalapeño popper dip I had left from Christmas in addition to the butter/cream cheese. Also brushed the tops with melted butter and garlic salt just as they started to turn golden and popped them back in the oven for two more minutes. Used milk and lemon juice as buttermilk sub, no problem. Thank you for this great recipe,

    1. Bree Hester

      That’s a great idea, I am glad that you liked them!

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