Cream Cheese Buttermilk Biscuits

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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!

 Buttermilk Biscuits


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.


As well, I’ve shared several biscuit recipes with you. (See some of them pictured below.) Now, I found a new biscuit recipe that I’m in love with. Cream Cheese Buttermilk Biscuits are buttery and flaky. They had both cream cheese and butter in them making them super flaky and buttery.

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


Cream Cheese Buttermilk Biscuits Tips

  1. First of all, your butter and cream cheese must be cold. Place them in the freezer for 30 minutes per recipes instructions.
  2. 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!
  3. Additionally, use good quality ingredients. I recommend using a name-brand butter and flour.
  4. I recommend using real butter, not margarine or butter substitute
  5. As well, use regular cream cheese, not lower-fat varieties.
  6. 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. 🙁

 Buttermilk Biscuits


buttermilk biscuits

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 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 biscuits


  • 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 


  • 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


As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share with your friends. 
Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 197kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 326mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 277IU | Calcium: 81mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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  1. I have made these many times, my family loves them. I was wondering if I could use a stand mixer?

  2. I made these biscuits tonight and they came out amazing; thanks for sharing the recipe. My family love the.

  3. 5 stars
    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

    1. 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.

  4. 5 stars
    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!

      1. 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!

  5. 5 stars
    This sounds interesting. Cream cheese should make them have a wonderful texture.
    Thanks for the tips.

    Wishes for tasty dishes,

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!