Cream Cheese Buttermilk Biscuits
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Fluffy and tender
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:
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.
Cream Cheese Buttermilk Biscuits Tips
- First of all, your
butter andcream 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 orbutter 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 andcream cheese into the flour really well. You don’t want a big clump ofcream cheese in the baked biscuit. If you were to have a larger piece ofbutter , it would melt in the baking process. However, a cube ofcream 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
- BASIC BISCUIT RECIPE
- BIG BISCUIT RECIPE COLLECTION
- HOMEMADE BUTTERMILK CHOCOLATE CAKE
- 3 INGREDIENT FLAKY BUTTERMILK BISCUITS
Cream Cheese Buttermilk Biscuits
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
I have made these many times, my family loves them. I was wondering if I could use a stand mixer?
I think you should still cut the butter in by hand then be very careful to not over mix them in the mixer.
I made these biscuits tonight and they came out amazing; thanks for sharing the recipe. My family love the.
I wish you had a picture of the inside . Please?
Have made this recipe several times with and without various additions such as dried cranberries and/or grated orange peel. Haven’t tried cheddar and scallions yet but it’s on the to-do list. I do wonder whether the addition of still more cheese will send our cholesterol levels overboard!! My husband and son cannot get enough of them and i always have to double the recipe. They are actually disappointed when I bake other items.
Thank you very much for sharing this recipe
Thank you so much!! I’m happy your family enjoys them. Cheddar cheese is sooooo good in them. I love eating biscuits and I love making biscuits.
The biscuits look too dry. You should have brushed melted butter on them, even before you took these pictures. People eat with their eyes first!
They’re not at all. They are the absolute best and tastiest biscuits ever. 😀
I think the biscuits are beautiful and look delicious ! They look so yummy, I’m going to try them for the holidays. Love the layers! They don’t look dry nor do they need a butter wash, as suggested. Thanks for the recipe! Looking forward to making them!
thank you.. these look incredible…
is sugar necessary
I like the addition, but you can leave it out
Why is sugar necessary?
These look amazing!! I will have to make these sometime very soon! Thanks for sharing the recipe.
This sounds interesting. Cream cheese should make them have a wonderful texture.
Thanks for the tips.
Wishes for tasty dishes,
Linda