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 fun to make. 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. Mama always thought more of anything was better and I’m afraid she passed that on to me. I can’t make a little bit of anything. I cook like I have an army coming any minute that I have to feed. Most of the time I don’t have anything go to waste because family shows up to help eat what I prepare. I love seeing people enjoy my recipes. That’s what cooking is all aboout! Try these out on your family and friends.
Cream cheese biscuits are easy to make and delicious.
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 margarine or 1/4 cup or 1/2 stick, softened
1 cup buttermilk (could use regular milk)
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 20 to 25 minutes. I got exactly 28 biscuits using the 2 inch cutters. I do brush tops with melted butter but it’s not necessary. Enjoy!
Don’t miss these great biscuit recipes:
Angel Biscuits or Bride’s Biscuits
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 margarine 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 20 to 25 minutes. I got exactly 28 biscuits using the 2 inch cutters. I do brush tops with melted butter but it's not necessary
Don’t Forget to Pin Cream Cheese Biscuits! 
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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 🙂