Why You’ll Love these Cream Cheese Biscuits
When you’re in the mood for something deliciously simple yet utterly satisfying, these cream cheese biscuits should be at the top of your list.
They’re incredibly versatile—perfect alongside a hearty stew or simply slathered with butter and honey for breakfast.
What makes them special? The cream cheese. It creates a texture that’s simultaneously tender and flaky, with a subtle tanginess you can’t get from traditional butter biscuits.
And can we talk about how forgiving this recipe is? No need for perfect technique or special equipment, just mix, roll, cut, and bake. Your kitchen will smell heavenly in minutes.
What Ingredients are in Cream Cheese Biscuits?
The secret to incredibly tender, flaky biscuits isn’t just butter—it’s cream cheese. This unexpected ingredient creates a wonderful texture that’s both rich and light at the same time. The tanginess of cream cheese adds a subtle dimension that elevates these biscuits beyond the ordinary.
I’m always amazed at how such a simple switch can completely transform a classic recipe. Ready to try these cream cheese biscuits? Here’s what you’ll need:
- 2 1/2 cups all-purpose flour
- 1 (8 ounce) package cream cheese
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar (or less)
- Milk, to moisten (amount as needed)
When shopping for these ingredients, quality matters, especially with the cream cheese. Make sure it’s softened to room temperature before mixing—this helps it incorporate more evenly into the flour mixture.
The recipe calls for “milk, to moisten,” which gives you flexibility. You can use whole milk for richness, buttermilk for extra tang, or even heavy cream for ultimate decadence. The amount will vary depending on humidity and how you measure your flour, so add it gradually until the dough just comes together. No need to overdo it.
How to Make these Cream Cheese Biscuits
Making these cream cheese biscuits couldn’t be more straightforward, and the results are absolutely worth it. Start by preheating your oven to 375 degrees—this temperature is perfect for creating that golden exterior while keeping the inside tender.
In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of granulated sugar (you can use even less sugar if you prefer a more savory biscuit). This dry mixture forms the foundation of your biscuits, with the baking powder providing that essential lift.
Now comes the magic—take your 8-ounce package of cream cheese (which should be slightly softened but still cool) and use a pastry blender to cut it into the flour mixture. You’re looking for a coarse crumb texture, similar to making pie crust.
Don’t have a pastry blender? Two knives will work, or even your fingertips, though the heat from your hands might warm the cream cheese more than ideal. Once you’ve achieved that pebbly texture, add just enough milk to moisten the dough. This is where intuition comes in—you want the dough to come together without being sticky or dry.
Turn the dough onto a lightly floured surface and gently roll it out to about 3/4-inch thickness. Handle the dough as little as possible; overworking leads to tough biscuits, and nobody wants that, right?
Using a round cutter (about 2-3 inches in diameter works well), cut out your biscuits with straight down motions—no twisting, as this can seal the edges and prevent proper rising. Place them on a lightly greased baking sheet, giving them a bit of room to expand.
If you’d like extra-golden tops, you could brush them with a little milk or melted butter, though this isn’t in the original recipe. Pop them in your preheated oven and bake for about 15 minutes, until they’re beautifully golden on top and cooked through.
The aroma that fills your kitchen will make the wait nearly unbearable. Let them cool just enough that you won’t burn your fingers, then serve while still warm for that perfect, melt-in-your-mouth experience.
Cream Cheese Biscuits Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore how flexible these cream cheese biscuits can truly be.
Want a savory twist? Try folding in shredded cheddar cheese, chopped herbs like chives or rosemary, or even crumbled bacon.
No cream cheese on hand? Mascarpone makes a luxurious substitute, while Greek yogurt creates a tangier, lighter version.
For sweet variations, I like to add vanilla extract and a touch more sugar, then sprinkle the tops with cinnamon sugar before baking.
You can also drizzle them with honey butter while warm.
Gluten-free? Simply swap in your favorite cup-for-cup flour blend.
What to Serve with Cream Cheese Biscuits
Whether you’re hosting a weekend brunch or planning a cozy dinner, these cream cheese biscuits deserve perfect companions to highlight their buttery richness.
I love serving them with honey butter or strawberry jam for a sweet touch. For savory pairings, try them alongside creamy chicken stew, country gravy, or a hearty vegetable soup.
Don’t overlook how these biscuits transform into delightful breakfast sandwiches with eggs and cheese, or dinner companions to crispy fried chicken.
My favorite way? Split them open while still warm, add a dollop of butter, and watch it melt into every flaky layer. Heaven on a plate, truly.
Final Thoughts
After trying these cream cheese biscuits for yourself, you’ll understand why they’ve become a staple in my recipe collection.
There’s something magical about how the cream cheese creates layers of flaky goodness that butter alone just can’t match.
I love how versatile these biscuits are—perfect with both sweet and savory toppings.
The recipe is straightforward enough for beginners but yields results that’ll impress even the pickiest eaters.
