Cream Cheese Biscuits | The Recipe Critic

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Cream cheese biscuits have a slight twist to the classic version. With the added cream cheese, they have a softer, more fluffy texture with an added tangy flavor that is so good!

Angle shot of cream cheese biscuits stacked on a plate. Angle shot of cream cheese biscuits stacked on a plate.

Reasons You’ll Love This Recipe

  • Easy to Make: These biscuits use pantry staples and only take 30 minutes to make from start to finish!
  • Better Flavor and Texture: The cream cheese in this recipe gives the biscuits a softer texture and better flavor than traditional biscuits.
  • Comfort Food: This quick comfort food is so satisfying and delicious. Serve them warm with honey butter, strawberry jam, or with my biscuits and gravy.

Ingredients for Cream Cheese Buttermilk Biscuits

You can make these delicious biscuits up in no time! You should already have all of the ingredients in your pantry. For exact measurements, scroll to the bottom of the post.

  • All Purpose Flour: The main ingredient that provides structure.
  • Baking Powder: Helps the biscuit’s texture remain fluffy and airy.
  • Salt: Enhances the flavors.
  • Cold Unsalted Butter: Adds a depth of flavor and creamy richness.
  • Cream Cheese: The secret ingredient that sets these biscuits apart. It adds a tangy flavor and a soft, fluffy texture.
  • Cold Buttermilk: Adds to the tanginess and delicious flavor while keeping the biscuits from being dry.
  • Melted Butter: Spread on top of the biscuits before baking to give them a golden brown top.
Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

How to Make Cream Cheese Biscuits

You can make these cream cheese biscuits in just 30 minutes. They are easy to make, and your family will love scarfing these down for brunch or an after-school snack. Follow my steps below to ensure they turn out perfect!

  1. Whisk: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a large bowl.
  2. Grate and Cut: Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes. Add the grated butter and diced cream cheese to the dry ingredients.
  3. Cut: Cut the butter and cream cheese into the flour mixture using a pastry cutter or the back of a fork.
  4. Mix: When the butter and cream cheese have been incorporated, add the buttermilk and mix the dough with the pastry cutter until a shaggy dough forms.
  5. Knead: Dump the dough onto a lightly floured surface. Work the dough with your hands until it comes together. Don’t overwork the dough, or your biscuits will be tough.
  6. Roll and Cut: Roll dough out with a rolling pin into a 1/2-inch thick rectangle. Cut the biscuits out of the slab using a biscuit cutter or cup with about a 3-inch diameter. Roll the dough out again and continue the process until all the dough is used.
  7. Baking Sheet: Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
  8. Brush and Bake: Brush the cream cheese biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.
Overhead shot of dry ingredients in a glass bowl. Overhead shot of dry ingredients in a glass bowl.
Overhead shot of flour mixture with shredded butter and cubes of cream cheese in a bowl. Overhead shot of flour mixture with shredded butter and cubes of cream cheese in a bowl.
Overhead shot of flour mixture combined with the butter and cream cheese. Overhead shot of flour mixture combined with the butter and cream cheese.
Overhead shot of flour, cream cheese and butt mixture with buttermilk poured over the top. Overhead shot of flour, cream cheese and butt mixture with buttermilk poured over the top.
Overhead shot of flour, butter and buttermilk mixture on a countertop. Overhead shot of flour, butter and buttermilk mixture on a countertop.
Overhead shot of the cream cheese biscuit dough rolled out next to a rolling pin. Overhead shot of the cream cheese biscuit dough rolled out next to a rolling pin.
Angle shot of biscuit rounds on parchment paper on a baking sheet.Angle shot of biscuit rounds on parchment paper on a baking sheet.
Overhead shot of biscuit round being brushed with butter before being baked. Overhead shot of biscuit round being brushed with butter before being baked.

Buscit Tips and Variations

This cream cheese biscuit recipe is quite simple, but I want to make sure it turns out perfect for you every time. Follow these tips so your biscuits are nice and fluffy!

  • COLD Cream Cheese and Butter: Be sure you are using cold butter and cream cheese, if they are too warm you won’t get flaky layers and the biscuits will be chewy 
  • Don’t Over Knead Dough: When you are kneading the dough together don’t overwork it. Handling the dough too much will create tough dough and warm the butter and cream cheese too much. The dough should just come together enough for you to roll out. 
  • How To Make Buttermilk: If you don’t have buttermilk you can make some by adding 1 tablespoon of vinegar or lemon juice to 1 cup milk. Stir the vinegar and milk together and let it rest for at least 5 minutes. I  prefer whole milk but 2% can also be used.

Close up shot of stacked cream cheese biscuits. Close up shot of stacked cream cheese biscuits.

How to Properly Store Leftover Biscuits

  • Countertop or Fridge: Store leftovers at room temperature for 1 day, or in the fridge in an airtight container for 3 days. 
  • Freezer: Freeze the leftover dough in a single layer on a baking sheet, then transfer it to a bag once it’s solid. Thaw in the fridge overnight and bake as usual when you’re ready to enjoy them. You can also freeze already baked biscuits in a freezer safe zip lock bag. Let thaw before eating.

Overhead shot of cream cheese biscuits on a plate. Overhead shot of cream cheese biscuits on a plate.

More Easy Biscuit Recipes To Try

I love having homemade biscuits with bacon and eggs on a Saturday morning. Here are a few of my favorite recipes for you to try! Share your favorites with me in the comments!

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  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

  • In a large bowl, whisk together the flour, baking powder, and salt.

  • Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes.

  • Add the grated butter and diced cream cheese to the flour mixture. Using a pastry cutter or the back of a fork, cut the butter and cream cheese into the flour mixture.

  • When the butter and cream cheese have been incorporated, add in the buttermilk and keep mixing the dough with the pastry cutter until a shaggy dough forms.

  • Lightly flour a work surface and dump the dough out onto it. Work the dough with your hands until it comes together. Don’t overwork the dough, or your biscuits will be tough.

  • Roll the dough out into a 1-inch thick slab. Using a cookie cutter or cup with about a 3-inch diameter cut the biscuits out of the slab. Roll the dough out again and continue the process until all the dough is used.

  • Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.

  • Brush the biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.

The cream cheese and butter need to be cold. Using room temperature or slightly warmed butter will not result in light, fluffy biscuits. 
 
When kneading the dough, don’t overwork it; knead just enough to bring it together. Over-kneading will result in tough biscuits. 
 
Make buttermilk from scratch by mixing 1 cup whole milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using it. 

Serving: 1biscuitCalories: 185kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 247mgPotassium: 223mgFiber: 1gSugar: 1gVitamin A: 278IUCalcium: 103mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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