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Cream Cheese Biscuits

Cream cheese biscuits are a slight twist on the classic version. With the added cream cheese, they have a softer, more fluffy texture and a tangy flavor that is so good!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: biscuits, Cream cheese biscuit recipe, moist biscuits
Servings: 12 biscuits
Author: Alyssa Rivers

Equipment

  • 1 pastry cutter

Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • ¼ cup unsalted butter, cold
  • 4 ounces cream cheese, cold
  • 1 cup buttermilk, cold
  • melted butter for brushing

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a large bowl, whisk together 2 ¾ cups all-purpose flour, 1 ½ tablespoons baking powder, and 1 teaspoon salt.
  • Using a cheese grater, grate the ¼ cup unsalted butter,. Dice the cold 4 ounces 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 1 cup 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.

Notes

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. 

Nutrition

Serving: 1biscuit | Calories: 185kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 247mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Calcium: 103mg | Iron: 1mg

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