CREAM CHEESE BISCUITS
Cream cheese biscuits are perfect for appetizers, kids love them and a great addition to any meal. Serve these cream cheese biscuits with a piece of country ham to guests, for breakfast with jams and jellies or just anytime for a great snack. I love these biscuits and they are easy to make. These biscuits would be wonderful for any gathering like a bridal shower, baby shower, brunch, etc.
Cream cheese biscuits simple ingredients:
All-purpose flour
Baking powder
Salt
Sugar
Baking soda
Cream cheese, softened
Butter
Buttermilk (could use regular milk)
I used a 2 inch square and a 2 inch round biscuit cutter but if you don’t have these, roll out the dough and use a pizza cutter to make them square. Most recipes for these biscuits call for 3 ounces of cream cheese but I use 4 ounces in mine. Cream cheese works really well in this recipe and these biscuits even reheat well the next day.
Recipe Feedback: “These are perfect! Probably the best biscuits I’ve ever had. So easy to make and delicious. I wouldn’t change a thing.” -Deborah
“I made these for my husband and he loved them and so did I. Thanks for sharing. I will be trying some of your other recipes now.” – Martha
“This cream cheese biscuit recipe makes the best biscuit I have ever eaten. I am 76. Thanks!” – Gloria
If you love biscuits like we do you will also love our Cathead Biscuits! They are one of our most popular recipe and have great comments too.
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Cream Cheese Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon baking soda
- 4 ounces cream cheese softened
- 4 tablespoons butter or 1/4 cup or 1/2 stick softened
- 1 cup buttermilk could use regular milk
Instructions
- Whisk together the flour, baking powder, salt, sugar and baking soda. Cut in the softened cream cheese and butter until you have coarse crumbs. (I put my cream cheese and butter in a bowl and microwave about 30 seconds to soften it. You don't want it melted, just softened, and microwaves vary. If you try this just do it a few seconds at a time until it feels soft when you touch it.)
- Add the milk and mix into a dough. Turn out onto a floured surface. Add enough flour until you can handle and knead the dough. Knead until it is elastic and you can roll it out to about 1/2 inch. Cut out your biscuits and place on sprayed baking sheet. Bake in preheated 425 degree oven 15-20 minutes. I got exactly 28 biscuits using the 2 inch cutters. I do brush tops with melted butter but it's not necessary
Notes
Don’t Forget to Pin Cream Cheese Biscuits!
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Soft, flaky, and delicious. Totally going to try to make again with some additional seasonings included.
YAY!!!
To follow this recipe you wind up with a wet gloppy mess. I had to add another cup of flour to make this dough manageable.
Hi Christine! Welcome to biscuit making! All flours are different and it is absolutely common to have to add more flour to a recipe than what is called for in order to get the dough manageable. I can understand that if you are new to biscuit making, you may not know this. The recipe states to add enough flour till you can handle the dough…many times this can mean more than what is listed in a recipe. Hopefully that helps you in the future and you’ll know this for next time. 😉
The best biscuit recipe EVER!!!
At long last…the perfect biscuit recipe!! Oh so good, and easy to make.
Thank you for yet another winner!
These biscuits are delicious. Soft and tender and very easy to make. The bake time is waaay too long. Only need about 12-14 minutes in a 425F oven. I cut the recipe in half and got 8 biscuits. Just right for a small batch. Thanks!
These did not work at all for me. Followed exactly. The dough was very wet and had to add flour. Turned out like flat hockey pucks.
Anytime you work with dough, there is always a chance you will have to add more flour. All flours are different and can greatly affect a recipe. This recipe has great reviews. If they came out like hockey pucks, you cooked them to long.
These are perfect! Probably the best biscuits I’ve ever had. So easy to make and delicious. I wouldn’t change a thing.
I made these for my husband and he loved them and so did I. Thanks for sharing. I will be trying some of your other recipes no.
I only used baking powder (3 tsp), used flavored chive and onion cream cheese spread. Baked for 21 minutes (14 large biscuits). Perfect for my turkey & gravy over biscuits dinner. I did spray the tops of the biscuits with PAM spray before baking. Also, ended up using 3 cups + flour to get the dough to a consistency I liked before rolling out the dough. Overall, a very good recipe to use cream cheese in biscuits. Loved the flakiness of the biscuits.
Can I freeze some of these either before baking or after baking?
Yes, I would think you could do it either way, Andy, and you should be fine.
I just made these with soured milk(milk+lemon juice). I like larger biscuits so I only got 12 but that is what I usually make when I use 2 c. flour. They are delicious but 20 to 25 minutes is way too long. I put them in for 15 and it was too long; they were a little too browned for my liking but the insides are soft and taste very good. At 425, 12minutes or less would have been optimum. Thanks for this recipe. I’ll make these again. I throw everything in my cuisinart food processor which makes it very quick very quick.
I think I have either only baking powder or soda. I live an hour away from the store. Is there a workaround I could use? Thanks for your amazing recipes!
You can try the recipe with self-rising flour and leave out the baking powder and soda.
This cream cheese biscuit recipe makes the best biscut I have ever eaten. I am 76.
Thanks
So glad you enjoy this biscuit recipe Gloria! Have a wonderful week 🙂