Cream Cheese Biscuits Recipe

Name: Cream Cheese Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 cups all-purpose flour, plus more for work surface; 2 tablespoon white sugar; 2 tablespoon baking powder; 2 teaspoon kosher salt; 3/4 teaspoon baking soda; 1/2 cup cold unsalted butter, cubed; 4 ounce cold cream cheese, cubed; 1 1/2 cups, plus 1 tablespoon cold whole buttermilk, divided

Cook Time: 15 minutes

Ingredients

This recipe makes 12 biscuits. All measurements are for the original yield. Quantities can be scaled, but cooking steps remain the same.

4 cups all-purpose flour, plus extra for dusting
2 tablespoons white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 teaspoon baking soda
1/2 cup cold unsalted butter, cubed
4 ounces cold cream cheese, cubed
1 1/2 cups plus 1 tablespoon cold whole buttermilk, divided

Directions

Gather all ingredients. Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda until well combined.
Add the cold butter and cream cheese. Use a pastry cutter or two forks to blend until the mixture resembles coarse crumbs.
Pour in 1 1/2 cups of the cold buttermilk and gently mix until the dough forms a slightly sticky, shaggy texture.
Turn the dough onto a lightly floured surface and knead just a few times to bring it together. Lightly flour your hands and rolling pin, then roll or pat the dough to about 3/4-inch thickness. Add flour as needed to prevent sticking.
Using a 3-inch biscuit cutter, cut out 12 biscuits, dipping the cutter in flour between each cut. Gather the scraps and reroll once to cut additional biscuits.
Place biscuits 3/4-inch apart on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of buttermilk.
Bake in the preheated oven for 15 to 17 minutes, or until golden brown. Serve warm.

Nutrition Facts (per serving)

Calories: 263
Total Fat: 11g (15% DV)
Saturated Fat: 7g (34% DV)
Cholesterol: 30mg (10% DV)
Sodium: 565mg (25% DV)
Total Carbohydrate: 35g (13% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 3g
Protein: 5g (10% DV)
Calcium: 154mg (12% DV)
Iron: 2mg (12% DV)
Potassium: 62mg (1% DV)
Vitamin C: 0mg (0% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Values may vary depending on individual calorie needs.

Cream Cheese Biscuits Recipe

The Story Behind Cream Cheese Biscuits

Cream cheese biscuits have their roots in Southern American cuisine, where biscuits have long been a staple of breakfast and comfort food. Traditional Southern biscuits were made with just flour, butter, and buttermilk, resulting in a flaky, tender texture. The addition of cream cheese, which began gaining popularity in mid-20th century American kitchens, brought a subtle richness and tang that distinguishes these biscuits from their classic counterparts. They became particularly popular in home baking circles, as the cream cheese made them more forgiving to prepare while enhancing their flavor.

Regional Characteristics

While biscuits are found throughout the United States, cream cheese biscuits are most commonly associated with the Southeastern states. Here, they are often slightly sweeter than standard Southern biscuits and have a softer, creamier interior. In some regions, bakers add a light brushing of butter or extra buttermilk on top before baking to achieve a golden, glossy finish. Each Southern state may have minor variations in texture and sweetness, but the defining feature is the inclusion of cream cheese for added richness.

How They Differ From Similar Dishes

Cream cheese biscuits differ from traditional buttermilk biscuits primarily in texture and flavor. While standard biscuits rely solely on butter or shortening for tenderness, cream cheese adds both fat and moisture, resulting in a fluffier, more delicate crumb. Compared to scones, which are also rich and slightly sweet, cream cheese biscuits are less dense and less sweet, making them versatile for both savory and sweet accompaniments. Unlike dinner rolls, biscuits do not require yeast and bake quickly, giving them a light, flaky quality.

Typical Serving Occasions

These biscuits are a breakfast favorite, often served warm with butter, honey, or jam. They are also popular as a side for lunch or dinner, pairing well with fried chicken, barbecue, or hearty soups. In Southern households, cream cheese biscuits sometimes appear at special occasions and holiday breakfasts, celebrated for their tender texture and slightly tangy flavor. Cafs and brunch spots across the U.S. frequently feature them as a signature item due to their delicate texture and homemade appeal.

Interesting Facts

The technique of incorporating cream cheese into biscuit dough is a modern twist on the classic Southern recipe, yet it preserves the originals fluffy layers.
Cream cheese biscuits can be frozen before or after baking, allowing for quick preparation of fresh-tasting biscuits any time.
The tanginess from cream cheese balances the sweetness of jams or honey, making it a versatile ingredient for both sweet and savory dishes.
Though often associated with Southern cuisine, cream cheese biscuits have become popular nationwide thanks to their ease of preparation and consistent results.

FAQ about Cream Cheese Biscuits Recipe

Once baked, cream cheese biscuits should be stored in an airtight container at room temperature for up to 2 days. If you'd like them to last longer, you can refrigerate them for up to 5 days or freeze them for up to 3 months. To reheat, wrap them in foil and warm them in the oven for about 10 minutes at 350°F (175°C).

Yes, you can make the biscuit dough ahead of time. After preparing the dough, cover it tightly and store it in the refrigerator for up to 24 hours. When ready to bake, simply roll it out, cut the biscuits, and bake as directed. If you prefer, you can also freeze the unbaked biscuits and bake them directly from frozen.

While cream cheese is the key ingredient for the light, tender texture of these biscuits, you can experiment with other types of soft cheeses like ricotta or mascarpone. Keep in mind that it may slightly alter the flavor and texture.

Cream cheese biscuits are versatile and can be served with a variety of dishes. They pair wonderfully with breakfast items like eggs or bacon, or as a side to soups, stews, or roasted meats. They are also delicious with jam, honey, or butter for a sweet twist.

If your biscuits aren't rising, it could be due to a few factors. First, ensure your baking powder and baking soda are fresh. Overworking the dough can also lead to dense biscuits, so be sure to handle the dough gently and minimally. Lastly, make sure your oven is preheated to the correct temperature before baking.

While you can use low-fat cream cheese, it may affect the texture and richness of the biscuits. Full-fat cream cheese contributes to the flakiness and tender crumb, so if you opt for low-fat, the biscuits may be slightly less airy and moist.

Yes, you can freeze the baked biscuits. Once they have cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, bake them at 350°F (175°C) for 10-15 minutes, or until heated through.

If you don't have buttermilk, you can substitute it by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes to thicken, and use it in place of the buttermilk in the recipe.

Cook Time: 40 minutes