Cream Cheese Biscuits

Add these cream cheese biscuits to the list of homemade biscuits you love to make. Along with butter, cream cheese makes these layered biscuits extra tender. The secret to the oh-so perfect layers is to make sure you use cold butter, cold cream cheese, and cold buttermilk. We're also partial to White Lily flour, which creates lovely defined layers while maintaining an ultra tender and light biscuit.

Learn how to make cream cheese biscuits. To prepare these biscuits in advance, follow the recipe through Step 4. Freeze for up to a month, then bake from frozen as directed. You'll love having these biscuits on hand and ready to bake at a moment's notice.

Ingredients for Cream Cheese Biscuits

Cream cheese doesn't just add tanginess to biscuits—it also adds a unique combination of moisture and fat that creates a more tender, fluffy biscuit than those enriched with butter alone. To make cream cheese biscuits, you'll need:

• Soft wheat all-purpose flour: Soft flours like White Lily keep the biscuits light and tender.
• Granulated sugar: Adds a hint of sweetness and helps with browning.
• Baking powder and baking soda: Leavening agents give the biscuits lift. Baking soda reacts with the acidity of the buttermilk and cream cheese.
• Kosher salt: Enhances the overall flavor.
• Unsalted butter: Cold butter is cut in for pockets of fat that create flaky layers when the biscuits are baked.
• Cream cheese: Adds richness and tanginess to the biscuits that takes them up a level.
• Whole buttermilk: Moistens the dough with a mild tanginess complemented by the cream cheese.
• Large egg: Brushed over the biscuits to encourage even browning.
• Flaky sea salt: Garnishes the biscuits for a salty crunch.

How To Make Cream Cheese Biscuits

By cutting in cold butter and stacking the biscuit dough onto itself, lofty, flaky biscuits will be well within your reach. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare dough: Whisk together dry ingredients in a large bowl. Cut in cold butter with a pastry blender or two forks until pea-sized. Rub in cream cheese, and stir in buttermilk until a crumbly dough forms.
• Step 2. Pat dough: Turn out onto a lightly floured surface and pat into a square. Cut into 4 portions.
• Step 3. Stack: Stack portions on top of each other and pat down into a square. Repeat 3 times. Pat or roll dough into a large square.
• Step 4. Cut: Cut into 16 squares. Place the biscuits on a baking sheet lined with parchment paper, and freeze 10 minutes. Brush tops with egg and sprinkle with salt.
• Step 5. Bake: Bake until golden brown. Cool slightly before serving.

Tips for the Best Cream Cheese Biscuits

For the flakiest, most tender cream cheese biscuits, keep these tips in mind:

• Choose the right flour: Soft flours like White Lily have less protein, meaning the biscuits will be lighter and more tender. If you can't find White Lily, opt for a pastry flour or all-purpose flour.
• Hot oven: A hot oven gives the biscuits the right spring when they hit the heat for lofty results.
• Cut in cold butter or grate: If cutting in butter fast enough to keep it cold is a struggle, consider grating frozen butter for an easy alternative.
• Don't overwork it: Avoid kneading or overworking the dough. The more you work it, the less tender the biscuits will be.
• Layer the dough: Take time to stack the dough for the most beautiful layers.
• Use a sharp knife: Use a sharp knife to cut the biscuits into squares. This way you'll avoid pressing down the edges of the biscuits, which could reduce their rise in the oven.
• Freeze before baking: Freezing helps keep the fat cold, resulting in flakier biscuits when those pockets of fat turn into steam in the oven. It also helps set the shape of the biscuits for less spread.
• Brush before baking: For even browning and a light sheen, brush the biscuits with egg wash (or milk or cream if preferred) before baking. You can also brush the biscuits with melted butter after baking.

Cream Cheese Biscuits Variations

If you love this recipe as-is, you'll love being able to add some variety to future batches. Consider these ingredient additions and substitutions based on how you plan to serve your biscuits:

• Herbs: Add dried or fresh thyme, rosemary, chives, or sage for flecks of green and an herbaceous touch.
• Berries: Fold fresh blueberries or chopped strawberries into the biscuit dough for a fruity twist.
• Cheese: For a cheesy addition, stir shredded Cheddar or preferred cheese into your biscuit dough mixture. Add chives or bacon for a classic pairing.
• Sweet touch: Give these biscuits a sweet topping by sprinkling with cinnamon-sugar before baking, or brushing on a combination of maple syrup and melted butter while they're hot out of the oven.
• Toppings: Top with everything bagel seasoning, freshly cracked black pepper, or any preferred toppings before baking.
• Other additions: Add in spices as desired, or citrus zest for a sunny addition.

What To Serve With Cream Cheese Biscuits

Serve up cream cheese biscuits for breakfast with a hearty sausage gravy or simply slathered with butter or jam. Pair with your brunch favorites, including eggs, bacon, quiche, and more. Use in the place of buns for hot sliders for lunch or pair with chili or soup for dinner.

If you happen to have leftover biscuits, we even have some unique ideas of how to transform them into new dishes.

Why This Recipe Gets Rave Reviews

Fluffy, tender, and with a slight tang from cream cheese and buttermilk, we think these biscuits are absolutely delicious. But don't take our word for it—the reviewers agree:

Frances Way said, "Our new favorite biscuit recipe. The cheddar butter and strawberry ginger jam in the same issue are amazing, too."

One Southern Living community member commented, "These were delicious. Best biscuits I’ve ever made." Another said, "Perfect biscuits for jam!! My husband loved these. They are so good and easy recipe."

Can I Make Cream Cheese Biscuits Ahead?

These biscuits can be prepared in advance so they're ready to bake fresh when guests arrive or it's time to serve your family breakfast. Prepare and cut as directed, then transfer to a freezer-safe zip-top bag or airtight container, stacked between layers of parchment paper if needed, and freeze for up to one month. You can also refrigerate them for up to two days before baking.

Top the biscuits with egg wash and salt and bake straight from the refrigerator or freezer, adding a few additional minutes of baking time as needed until they're golden brown.

How To Store Leftover Cream Cheese Biscuits

Leftover biscuits can be stored in an airtight container at room temperature for up to two days. Freeze for up to three months for longer storage. Bring to room temperature or warm in a preheated oven, toaster oven, or microwave, if desired, before serving.

More Tender, Flaky Biscuit Recipes You'll Love

Whether you like your biscuits sweet or savory, we guarantee we have a recipe that you'll love:

• Drop Biscuits
• Our Favorite Buttermilk Biscuits
• Sweet Potato Biscuits
• Cinnamon Raisin Biscuits
• Blueberry Biscuits
• 2-Ingredient Biscuits
• Angel Biscuits

Editorial contributions by Katie Rosenhouse.