Fluffy and tender Cream Cheese Buttermilk Biscuits are made with butter, cream cheese, and buttermilk. Bake up a batch of this homemade biscuit recipe, they’re easy and tasty!
I enjoy making biscuits almost as much as I enjoy making pound cakes. And, I like making pound cakes! I have tested all the classics, Whipping Cream, Sour Cream, Cream Cheese, Eggnog, Million Dollar, Mile High, Blue Ribbon and more for my Pound Cakes Reviewed Series.
As well, I’ve shared several biscuit recipes with you. (See some of them pictured below.) Now, I found a new biscuit recipe that I’m in love with. Cream Cheese Buttermilk Biscuits are buttery and flaky. They had both cream cheese and butter in them making them super flaky and buttery.
This is a great basic biscuit recipe. They are perfect for a savory sandwich, slathered in jam, or served on the side with your meal.
Cream Cheese Buttermilk Biscuits Tips
- First of all, your butter and cream cheese must be cold. Place them in the freezer for 30 minutes per recipes instructions.
- Measure your flour correctly using the ‘spoon and level’ method. I wrote this post on how to measure flour correctly. If needed, you may want to refresh the method. Measuring flour incorrectly can result in as much as 150% more flour than is called for!
- Additionally use good quality ingredients. I recommend using a name-brand butter and flour.
- I recommend using real butter, not a margarine or butter substitute
- As well, use regular cream cheese, not lower fat varieties.
- Finally, the last tip I have for making these biscuits, be certain to cut the butter and cream cheese into the flour really well. You don’t want a big clump of cream cheese in the baked biscuit. If you were to have a larger piece of butter, it would melt in the baking process. However, a cube of cream cheese will not melt. Then you son bites into it, makes a terrible face, and refuses to eat any more. I may or may not know that to be a fact. 🙁
Cream Cheese Buttermilk Biscuits
Yield 12 biscuits
Buttery and flaky, these biscuits make a tasty egg and bacon sandwich or slathered with apple jelly. Cream cheese and butter give them a nice flavor and soft texture. Kneading and folding the dough gives you those beautiful layers!
- 3 cups all-purpose flour (measured correctly)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup plus 1 tablespoon buttermilk
- 4 ounces cream cheese, cut into 1/2-inch cubes then frozen for 30 minutes
- 4 tablespoons butter, salted or unsalted (I used salted, it's what I prefer.) cut into cubes and frozen for 30 minutes
- Cube cream cheese and butter and freeze for 30 minutes.
- Preheat oven to 450 degrees F.
- To a bowl, add flour, sugar, baking powder, salt, baking soda, cream cheese, and butter.
- Using a pastry cutter, mix ingredients until it resembles coarse meal.
- Stir in buttermilk until combined. This dough will appear dry.
- Turn dough out onto a lightly floured surface and knead 4 to 5 times until the dough comes together.
- Press dough into a 3/4 inch thick rectangle and cut into twelve 2-inch squares.
- Transfer to a baking sheet and bake until golden brown 12 to 15 minutes.
- Serve warm
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.