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Cream Cheese Biscuits
Cream cheese biscuits are a slight twist on the classic version. With the added cream cheese, they have a softer, more fluffy texture and a tangy flavor that is so good!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 biscuits
Calories: 185 kcal
Course:
Breakfast , Bread , Brunch
Cuisine:
American
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ¼ cup unsalted butter, cold
- 4 ounces cream cheese, cold
- 1 cup buttermilk, cold
- melted butter for brushing
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 ¾ cups all-purpose flour, 1 ½ tablespoons baking powder, and 1 teaspoon salt.
- Using a cheese grater, grate the ¼ cup unsalted butter,. Dice the cold 4 ounces cream cheese, into small cubes.
- Add the grated butter and diced cream cheese to the flour mixture. Using a pastry cutter or the back of a fork, cut the butter and cream cheese into the flour mixture.
- When the butter and cream cheese have been incorporated, add in 1 cup buttermilk, and keep mixing the dough with the pastry cutter until a shaggy dough forms.
- Lightly flour a work surface and dump the dough out onto it. Work the dough with your hands until it comes together. Don't overwork the dough, or your biscuits will be tough.
- Roll the dough out into a 1-inch thick slab. Using a cookie cutter or cup with about a 3-inch diameter cut the biscuits out of the slab. Roll the dough out again and continue the process until all the dough is used.
- Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
- Brush the biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.
Cup of Yum
Notes
- The cream cheese and butter need to be cold. Using room temperature or slightly warmed butter will not result in light, fluffy biscuits.
- When kneading the dough, don't overwork it; knead just enough to bring it together. Over-kneading will result in tough biscuits.
- Make buttermilk from scratch by mixing 1 cup whole milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using it.
Nutrition Information
Serving
1biscuit
Calories
185kcal
(9%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
247mg
(10%)
Potassium
223mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
278IU
(6%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12biscuits
Amount Per Serving
Calories 185
% Daily Value*
| Serving | 1biscuit | |
| Calories | 185kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 247mg | 10% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 278IU | 6% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.