Cream Cheese Biscuits

Cream Cheese Biscuits {Sweet Pea's Kitchen}

Let’s face it, there are biscuits, and then there are biscuits. Whether you prefer them with honey and butter or slathered with gravy, they’re always a hit to any meal!

Cream Cheese Biscuits {Sweet Pea's Kitchen}

These cream cheese biscuits are a breeze to make and can even be made a day ahead of time and stored in the refrigerator until ready to bake. They’re light, fluffy and just perfect topped with your favorite preserves, whipped butter or served with a hearty meal.

Cream Cheese Biscuits {Sweet Pea's Kitchen}

Instead of rolling the dough, cutting round biscuits, then rerolling the scraps to cut more, the dough is rolled into a rectangle and cut into square biscuits. This ensures that the biscuits are extra light and fluffy.

Cream Cheese Biscuits {Sweet Pea's Kitchen}

These biscuits, like most biscuits, taste best right out of the oven, pipping hot, and topped with butter and jam. Unless you plan on eating all of the biscuits in one sitting, I suggest freezing the ones that you won’t be eating right away. That way you have freshly baked biscuits whenever the craving strikes! Just cut the biscuits and freeze on the baking sheet. Once frozen, wrap each biscuit individually in plastic wrap and store in an airtight freezer bag. When you are ready to bake, just pop them in the oven (no need to thaw) and add a couple more minutes to the baking time!

Cream Cheese Biscuits {Sweet Pea's Kitchen}

Cream Cheese Biscuits

Yield: makes 12


1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 ounces cream cheese, cut into 1/2-inch pieces and frozen 30 minutes
4 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen 30 minutes
1 cup plus 1 tablespoon buttermilk


1. Heat oven to 450 degrees. Line baking sheet with parchment paper.

2. In the bowl of a food processor pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter until mixture resembles coarse meal. Transfer mixture to a large bowl. Stir in buttermilk until combined (dough may appear slightly dry).

3. Turn dough out onto a lightly floured surface; knead 3 or 4 times until dough comes together. Press or roll dough into a 3/4-inch-thick rectangle (about 8 x 6 inches). Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until golden brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.

To Make Ahead: Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and bake as directed.

Source: Cook's Country, June/July 2012

Cream Cheese Biscuits {Sweet Pea's Kitchen}

One Year Ago: Cream Cheese Coffee Cake  Cream Cheese Coffee Cake {Sweet Pea's KItchen}

Two Years Ago: Mocha Chip Muffins Mocha Chip Muffins

Three Years Ago: Homemade Granola Homemade Granola


9 Responses to “Cream Cheese Biscuits”

  1. #
    Carol at Wild Goose Tea — March 23, 2014 @ 9:38 pm

    Oh my goodness—–These really do qualify as BISCUITS. I have a recipe and blogged about biscuits on my website. First my pictures are terrible, but your biscuit put mine to shame. I love this recipe. Utterly sublime.

  2. #
    Sarah K. @ The Pajama Chef — March 23, 2014 @ 10:44 pm

    oh wow- these biscuits look so light and fluffy! i love it. i bet they’re amazing!

  3. #
    Sonja — March 24, 2014 @ 3:54 pm

    Oh My Gosh! Can we say yummmmmm? Thanks for this recipe. On my menu tomorrow!

  4. #
    Medeja — March 25, 2014 @ 6:40 am

    These biscuits would taste so good with some jam and with tea..

  5. #
    Dina — March 26, 2014 @ 9:01 am

    i’ve never used cream cheese in biscuits but these look great!

  6. #
    Susan — March 26, 2014 @ 5:02 pm

    Don’t you love cream cheese? You can use it on any recipe…Desserts, sauces, breads, you name it. This recipe sounds like one for me!

  7. #
    Kris — April 17, 2014 @ 5:39 pm

    This sounds like a recipe you can’t go wrong with! I think I read this before we went south for our “vacation”, but just to be safe I am pinning it again!

  8. #
    Sonia — May 31, 2014 @ 3:03 pm

    I am definitely making these tomorrow morning. Thanks for sharing!

  9. #
    Doob — June 2, 2015 @ 11:50 pm

    here is a recipe for cake flour.
    For every cup of all purpose flour remove 2 tablespoons of flour, and replace with 2 tablespoons of cornstarch.
    Sift 5-6 times, and ready to use.

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