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.
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
- 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. 🙁
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- 3 Ingredient Biscuits for Two
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- Blueberry Biscuits
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- Old Fashioned Homemade Sweet Potato Biscuits
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- Bacon Cheese Butter Pan Biscuits
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- Frozen Buttermilk Biscuits
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- Scratch buttermilk Biscuits in the Food Processor
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.
- 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
Notes
Nutrition
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Professional Baker says
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!
Paula says
They’re not at all. They are the absolute best and tastiest biscuits ever. 😀
Melanie Anderson says
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!
Jeanine Brigham says
thank you.. these look incredible…
Csthy says
is sugar necessary
Paula says
I like the addition, but you can leave it out
Teresa says
Why is sugar necessary?
Julie @ Back To My Southern Roots says
These look amazing!! I will have to make these sometime very soon! Thanks for sharing the recipe.
Linda says
This sounds interesting. Cream cheese should make them have a wonderful texture.
Thanks for the tips.
Wishes for tasty dishes,
Linda