You know that magical moment when you pull a tray of golden, flaky biscuits from the oven? That’s exactly what happened the first time I made these cream cheese biscuits. My grandma used to make hers with just butter, but one lazy Sunday morning, I threw in some cream cheese from the fridge—and wow! The result was the fluffiest, most tender biscuits I’d ever tasted. Best part? They come together in under 30 minutes with just a handful of ingredients. These aren’t just any biscuits—they’re little clouds of buttery, creamy heaven that’ll make you forget all about the store-bought stuff.
Why You’ll Love These Cream Cheese Biscuits
Trust me, these aren’t your average biscuits. Here’s why they’ll become your new go-to:
- Melt-in-your-mouth texture – The cream cheese creates an unbelievably tender crumb that practically dissolves on your tongue
- Ready in 25 minutes flat – From mixing bowl to baking sheet faster than you can preheat the oven
- Versatile little wonders – Perfect for breakfast with jam, as a side for soups, or even split and stuffed with ham for sandwiches
- Foolproof method – No yeast, no waiting – just simple techniques that work every time
Once you taste that first warm, flaky bite, you’ll understand why I make these at least twice a week!
Ingredients for Cream Cheese Biscuits
These biscuits are all about simplicity, but the secret is in the details—especially the ingredients. Here’s what you’ll need:
- 2 cups all-purpose flour – The base that gives these biscuits their structure
- 1 tablespoon baking powder – For that perfect rise
- 1/2 teaspoon salt – Just enough to balance the flavors
- 1/4 cup cold unsalted butter, cubed – Keep it cold for those flaky layers
- 4 oz cold cream cheese, cubed – The star that makes these biscuits extra tender
- 3/4 cup whole milk – Adds moisture and brings the dough together
Pro tip: Keep everything as cold as possible—it’s the key to achieving that dreamy, flaky texture!
Equipment You’ll Need
You don’t need fancy gadgets for these biscuits—just the basics! Grab a large mixing bowl for combining ingredients, a pastry cutter or fork for cutting in the butter and cream cheese, and a baking sheet lined with parchment paper. Oh, and a biscuit cutter (or even a glass) to shape those perfect rounds. That’s it—you’re ready to bake!
How to Make Cream Cheese Biscuits
Now comes the fun part—bringing these cream cheese biscuits to life! Don’t let the simplicity fool you; those little details make all the difference between good and oh-my-goodness amazing biscuits.
Mixing the Dough
First things first—preheat that oven to 425°F (220°C). While it’s heating up, whisk together your dry ingredients in a big bowl. Here’s where I get particular: use your fingers or a pastry cutter to work in those cold butter and cream cheese cubes until the mixture looks like coarse crumbs with some pea-sized bits remaining. Those uneven chunks? That’s what creates those dreamy flaky layers!
Now pour in the milk and stir just until the dough comes together—no more! Overmixing is the enemy of tender cream cheese biscuits. If it looks shaggy and uneven, perfect! That means you’re on track.
Shaping and Baking
Dump your dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle—no rolling pin needed here! Dip your biscuit cutter (or glass) in flour and press straight down without twisting. Twisting seals the edges and prevents rising, and we want tall, proud biscuits!
Arrange them snugly on your parchment-lined baking sheet—they’ll help each other rise beautifully—then pop them in the oven for 12-15 minutes. You’ll know they’re done when the tops turn golden and your kitchen smells like a Southern grandma’s dream. Resist eating them immediately (just for a minute!) so they can set slightly.
Tips for Perfect Cream Cheese Biscuits
Listen, I’ve made my share of hockey-puck biscuits before getting these just right. Here’s what I learned the hard way so you don’t have to:
- Freeze your butter and cream cheese for 15 minutes before starting – cold equals flaky layers
- Handle the dough like it’s fragile – over-kneading makes tough biscuits
- Bake immediately after shaping – letting dough sit means less rise
- Use a sharp cutter – clean cuts help biscuits rise straight up
- Check your baking powder – if it’s older than 6 months, buy fresh
Follow these, and you’ll have bakery-worthy biscuits every single time!
Variations for Cream Cheese Biscuits
Oh, the possibilities! Once you master these cream cheese biscuits, try mixing in 1/2 cup shredded cheddar for cheesy goodness, or 1 tablespoon chopped chives for savory herby bites. Feeling adventurous? Swap half the flour with whole wheat or add a teaspoon of garlic powder—they’re like blank buttery canvases!
Serving Suggestions
These cream cheese biscuits are like little blank canvases—they go with everything! Slather them with honey butter or your favorite jam for breakfast, or split them open and pile on crispy bacon for a killer sandwich. They’re also perfect for sopping up soups, stews, or smothering with sausage gravy. Honestly, they’re so good you might just eat them plain—I won’t judge!
Storing and Reheating Cream Cheese Biscuits
These biscuits are best fresh, but if you’ve got leftovers (lucky you!), here’s how to keep them tasting amazing. Let them cool completely, then pop them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a ziplock bag—they’ll keep for a month! When you’re ready to enjoy, just warm them in a 350°F oven for 5 minutes or until toasty. A quick 15-second microwave zap works in a pinch, but the oven gives you that just-baked crispness we all love.
Cream Cheese Biscuits Nutrition Info
Here’s the scoop on what’s in each fluffy bite (based on one biscuit): About 180 calories, with 9g fat from all that glorious butter and cream cheese. You’re looking at 21g carbs, 4g protein, and just 1g sugar—perfectly balanced if you ask me! Now, full disclosure: these numbers might wiggle a bit depending on your exact ingredients or if you go wild with the butter brush at the end (no shame—I do it too!).
Common Questions About Cream Cheese Biscuits
I get asked about these cream cheese biscuits all the time—here are the answers to the most common questions:
Can I use low-fat cream cheese?
Technically yes, but trust me—full-fat makes the biscuits richer and more tender. Low-fat versions can make them a bit dry, so if you go that route, add an extra tablespoon of milk.
Why didn’t my biscuits rise?
Most likely your baking powder was old (check the date!) or you twisted the cutter when shaping—always press straight down for maximum lift!
Can I make these ahead?
Absolutely! Prep the dough, cut the biscuits, and freeze them raw on a baking sheet. Once frozen solid, transfer to a bag. Bake straight from frozen—just add 2-3 extra minutes.
No biscuit cutter—now what?
No worries! A floured glass works great, or simply pat the dough into a square and cut triangles with a knife—rustic is charming!
Final Thoughts
Listen, if you’ve made it this far, you deserve warm cream cheese biscuits in your life ASAP! I’m telling you—that first bite of flaky, buttery goodness will ruin all other biscuits for you. Give ’em a whirl this weekend and let me know how they turn out. Bonus points if you eat one straight from the oven—I won’t tell!
Print
25-Minute Cream Cheese Biscuits: Fluffy Perfection Revealed
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 biscuits 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy and tender cream cheese biscuits that are quick to make and perfect for any meal.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 4 oz cold cream cheese, cubed
- 3/4 cup whole milk
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, and salt.
- Cut in butter and cream cheese until mixture resembles coarse crumbs.
- Stir in milk just until dough comes together.
- Turn dough onto a floured surface and knead lightly.
- Roll out to 1-inch thickness and cut into rounds with a biscuit cutter.
- Place on prepared baking sheet and bake for 12-15 minutes until golden.
- Serve warm.
Notes
- Keep ingredients cold for flaky biscuits.
- Do not overwork the dough.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: cream cheese biscuits, homemade biscuits, easy biscuits
