Cream Cheese Biscuits

These flaky and tender cream cheese biscuits are super easy to make and absolutely delicious. Bake a batch of these biscuits to go alongside breakfast, brunch, dinner, or simply smeared with a slab of butter.

Easter would not be Easter unless biscuits are involved, and these flaky and moist biscuits are my idea of perfection. The tangy cream cheese does its magic that makes these the most perfect biscuits. Judging by the assortment of pant sizes in my closet, you can bet that I have eaten my fair share.

A while back, we made a little road trip to Sonoma. 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 need to stop at 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 recipes. 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.

cream cheese biscuit cut open with honey and butter spread on it and plate of cream cheese biscuits in the background

Cream Cheese Biscuits Ingredients //

  • Flour – is what makes a biscuit a biscuit. It provides the structure for the dough.
  • Cake Flour – is a soft, wheat flour with a slightly finer consistency than all-purpose.
  • Sugar – sweetens these biscuits just enough so they taste like a biscuit and not like a sugar cookies.
  • Baking Powder – is a leavening agent that helps dough rise.
  • Salt – enhances the flavours.
  • Baking Soda – neutralises the dough and helps tenderise it.
  • Cream Cheese – adds a subtle tang to these sweet and salty biscuits.
  • Butter – adds flavour and moisture and helps the biscuits develop a golden brown light crust.
  • Buttermilk – adds moisture, tenderises, and helps create a softer textured biscuit.
ingredients for cream cheese biscuits

How to Make // The Steps

Step 1: Put everything except for the buttermilk into the bowl of a food processor. Pulse until it resembles a coarse meal. Put everything except for the buttermilk into the bowl of a food processor. Pulse until it resembles a coarse meal.

Step 2: Pour the mixture into a large bowl. 

Step 3: Pour in the buttermilk. 

Step 4: Stir with a wooden spoon until the dough comes together. 

Step 5: Turn the dough out onto a floured board. Knead until it comes together. 

Step 6: Shape the dough into an 8-inch by 6-inch rectangle.

collage of ingredients for cream cheese biscuits

Step 7: Cut into the desired shape and put on a parchment-lined baking sheet.

raw cream cheese biscuit dough cut into rectangles

Step 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.

plate of cream cheese biscuits

I can just hear Paula, “Well, butter my biscuit, that looks good!”

Home girl, it is good!

Tips & Tricks //

You can make the ball of dough in advance and store it in the fridge overnight to be cut into squares and baked the next day.

The recipe calls for half all-purpose flour and half cake flour. I was out of cake flour, 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.

Make sure the cream cheese and the butter are very cold before working them into the dough. Plopping them in the freezer for a half-hour or so will do the trick. Don’t skip this step!

Do your best not to over-knead the dough. As as soon as a soft well-combined pliable dough forms, stop kneading.

After 12 minutes in the oven, begin watching for doneness. Since we’re making these at a high temperature they can go from perfect to burn very quickly.

Why is Cream Cheese Biscuits So Good?

  • These biscuits are full of flavor and texture. The exterior has a slight crunch to it, while the interior is soft and fluffy.
  • Biscuits are so easy to make in advance, quickly reheat and serve on those busy mornings.
  • Cream cheese biscuits go well with everything! Sweeten them up with a bit of jam for breakfast and brunch or slab on some butter and eat with a big dinner.
  • Minimal basic ingredients, all of which are easy to find in the store or you may already have on hand.
  • Because everybody loves biscuits!

Serving Suggestions //

I like my biscuits with a generous slathering of strawberry jam (I am really loving the new Smuckers Orchard’s Finest jams). These would be pretty fabulous with a piece of country ham slapped between them as well. Cream cheese biscuits are also a great dinner side. Plop a basket of cream cheese biscuits on the dinner table and let everyone dig in.

close up of a cream cheese biscuit cut open with honey and butter spread on it

Variations //

Cream cheese biscuits are delicious just the way they are, but why leave well enough alone. You can also:

  • Make sausage and cream cheese biscuits. Add 1/2 cup cooked sausage crumbles to the dough mixture before kneading or sprinkle cooked sausage on the tops of each raw biscuit before baking.
  • For gluten-free cream cheese biscuits, omit the cake flour and all-purpose four and use a 1:1 gluten-free baking flour in its place.
  • Make cheddar bay biscuits. Add 1/2 cup shredded cheddar, 1/4 cup chopped chives, and a couple of teaspoons of garlic powder to the dough mixture. Bake as directed and then slather with warm melted butter before serving.

How to Store and Reheat //

Cream cheese biscuits are best stored in an airtight container at room temperature. If you store them in the fridge, they won’t be as soft and fluffy. Use within 3 to 4 days. To reheat, just throw them in the microwave for 20 seconds or so.

Make-Ahead and Freezer Options

To freeze, let biscuits cool completely, wrap each biscuit individually in foil or plastic wrap, place them in a freezer bag, and store in the freezer for 2 to 3 months.

fresh cream resting cheese biscuits on a pan


How do I know when the dough is perfectly kneaded?

The dough should have quite a bit of elasticity and bounce back when you poke it. The over-kneaded dough is tough and less flexible.

Why is the dough sticky?

If it’s sticky, keep kneading. The dough needs time to incorporate more moisture. This will take a few minutes. If that’s not working, add more flour.

Why didn’t my biscuits rise?

This most likely occurred because the cream cheese and the butter weren’t cold enough. Chilling the fat component in dough ensures that the fats don’t melt in the hot oven and seep out before the dough is done rising.

Why are my biscuits dry and crumbly?

You probably overworked the dough. Next time, if you think you may have over-kneaded, before cutting into squares, let the ball of dough sit until it bounces back.

More Brunch Recipes

Spinach, Sausage and Tomato Strata

New York Crumb Cake

Cheesy Baked Frittata with Spinach, Potato and Pepper

Chocolate Cinnamon Rugelach

bowl of cream cheese biscuits with a cup of honey

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.


  • 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


  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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Travel Framed Photos Photo Collage

Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. 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 adventure.

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This Post Has 58 Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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!

  5. Donna

    Could I please get the flour in grams for this biscuit. A cup of flour for me is 120g, but there is a different recipe you have that says a cup is 150g. So what is it for this Creamcheese biscuit please?

  6. Donna

    What is a cup of flour in grams please?

    1. Bree Hester

      130. I don’t sit at my computer and answer questions, so just writing the same comment over and over isn’t going to make me respond faster. Also, I just googled it, I used cups, so the recipe is written for cups.

  7. The BoYo

    Very tasty cookies and it looked very beautiful .

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