Fluffy and tender Cream Cheese Buttermilk Biscuits are made with butter, cream cheese, and buttermilk. Bake up a batch of this homemade biscuit recipe, they’re easy and tasty!

I enjoy making biscuits almost as much as I enjoy making pound cakes. And, I like making pound cakes! I have tested all the classics, Whipping Cream, Sour Cream, Cream Cheese, Eggnog, Million Dollar, Mile High, Blue Ribbon and more for my Pound Cakes Reviewed Series.

I’ve also shared several biscuit recipes with you. (See some of them pictured below.) Now, I’m in love with a new biscuit recipe: Cream Cheese Buttermilk Biscuits. These biscuits are buttery and flaky, and they have both cream cheese and butter in them.

This is a great basic biscuit recipe. They are perfect for a savory sandwich, slathered with peach jam, or served on the side with your meal.

Table of Contents

Cream Cheese Buttermilk Biscuits Tips

First of all, your butter and cream cheese must be cold. Place them in the freezer for 30 minutes per recipes instructions.
Measure your flour correctly using the ‘spoon and level’ method. I wrote this post on how to measure flour correctly. If needed, you may want to refresh the method. Measuring flour incorrectly can result in as much as 150% more flour than is called for!
Additionally, use good quality ingredients. I recommend using a name-brand butter and flour.
I recommend using real butter, not margarine or butter substitute
As well, use regular cream cheese, not lower-fat varieties.
Finally, the last tip I have for making these biscuits, be certain to cut the butter and cream cheese into the flour really well. You don’t want a big clump of cream cheese in the baked biscuit. If you were to have a larger piece of butter, it would melt in the baking process. However, a cube of cream cheese will not melt. Then you son bites into it, makes a terrible face, and refuses to eat any more. I may or may not know that to be a fact. 🙁

Also try

Cream Cheese Buttermilk Biscuits

Buttery and flaky, these biscuits make a tasty egg and bacon sandwich or slathered with apple jelly. Cream cheese and butter give them a nice flavor and soft texture. Kneading and folding the dough gives you those beautiful layers!

Author: Paula

4.84 from 6 votes

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: 12 biscuits

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Ingredients

3 cups all-purpose flour measured correctly
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup + plus 1 tablespoon buttermilk
4 ounces cream cheese cut into 1/2-inch cubes then frozen for 30 minutes
4 tablespoons butter salted or unsalted (I used salted, it’s what I prefer.) cut into cubes and frozen for 30 minutes

Instructions

Cube cream cheese and butter and freeze for 30 minutes.
Preheat oven to 450 degrees F.
To a bowl, add flour, sugar, baking powder, salt, baking soda, cream cheese, and butter.
Using a pastry cutter, mix ingredients until it resembles coarse meal.
Stir in buttermilk until combined. This dough will appear dry.
Turn dough out onto a lightly floured surface and knead 4 to 5 times until the dough comes together.
Press dough into a 3/4 inch thick rectangle and cut into twelve 2-inch squares.
Transfer to a baking sheet and bake until golden brown 12 to 15 minutes.
Serve warm

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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