Why Cream Cheese in Biscuits Works
Have you ever bitten into a biscuit so tender and rich, it practically whispered “I’m made with love”? That’s the magic of warm, homemade cream cheese biscuits. It’s not just butter doing all the heavy lifting here cream cheese swoops in like the biscuit fairy godmother, adding tang, softness, and an almost melt-in-your-mouth texture that’s hard to describe but easy to crave.
Cream cheese brings moisture and a slight acidity to the dough, which helps break down gluten just enough to keep things soft instead of chewy. The result? Biscuits that feel like a mash-up between a classic buttermilk biscuit and a soft, savory scone but better.
And let’s talk flake factor. Because of its high fat content, cream cheese helps create those dreamy, delicate layers we all want in a biscuit. Pair that with a bit of cold butter, and you’ve got yourself a dough situation worthy of brunch royalty. And if you’re a brunch fan, don’t miss my cream cheese pancakes they’re just as fluffy and indulgent.
Table of Contents
Ingredients You’ll Need
Okay, before we start mixing and measuring, let’s gather everything for these cream cheese biscuits. The ingredient list is beautifully short just a handful of staples, but each one matters. Here’s what you’ll need and why:
📝 The Basics:
- All-purpose flour or self-rising flour
→ If you want more control, go with all-purpose and add baking powder + salt. But if you’re after convenience and cloud-like rise? Self-rising flour is your bestie.
(Psst… both work great. Choose your biscuit destiny.) - Unsalted butter (cold, cut into cubes)
→ Adds flake and that rich, buttery flavor. You want it super cold so it steams in the oven, creating lift and layers. - Cream cheese (cold, full-fat, block style)
→ The secret weapon. It gives the biscuit its signature tenderness and a gentle tang that makes people say, “Wait… what’s in this?!” - Milk or buttermilk (cold again!)
→ Buttermilk adds extra tenderness and a subtle zing. But regular milk works in a pinch. - Baking powder & salt
→ If you’re using all-purpose flour, don’t forget these! They help the biscuits rise and balance flavors.
Optional Flavor Upgrades:
- A pinch of sugar for a sweeter biscuit
- Garlic powder, chopped herbs, or shredded cheddar for savory vibes
🥶 Pro Tip from My Kitchen:
Stick your butter, cream cheese, and even your mixing bowl in the fridge for 10–15 minutes before starting. Cold = flaky.
Step-by-Step Instructions
Making cream cheese biscuits isn’t hard but it is a bit like giving the dough a spa day. Gentle handling, a chill vibe, and no overworking. Here’s how to do it, step-by-step:
🥣 Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups of all-purpose flour (or self-rising, skip salt + baking powder if so)
- 1 tablespoon baking powder
- ½ teaspoon salt
Set aside and admire your flour mountain. It’s go-time.
🧈 Step 2: Cut in the Butter and Cream Cheese
Add 4 tablespoons cold butter and 4 ounces cold cream cheese (both cubed).
Use a pastry cutter or your fingertips to blend them in until the mix looks like coarse crumbs like pea-sized bits with some larger buttery flakes still peeking through.
Don’t overdo it! Those visible bits of fat are good they’ll puff up in the oven and give you flaky layers.
🥛 Step 3: Add the Liquid
Pour in ¾ cup cold buttermilk (or milk), and stir gently with a wooden spoon or spatula until the dough just comes together.
It should be shaggy not perfectly smooth. That’s your sign to stop.
🍥 Step 4: Fold for Flakiness
Turn the dough onto a floured surface. Gently pat it into a rectangle. Then fold it in thirds like a letter.
Repeat this 2–3 times to create soft, flaky layers (without kneading!). Final dough thickness: about ¾ inch.
🍪 Step 5: Cut the Biscuits
Use a 2.5-inch round cutter (or a glass). Press straight down no twisting! Twisting seals the edges and keeps them from rising.
Place biscuits on a parchment-lined baking sheet. For softer sides, nestle them close. For crispier edges, space them apart.
🔥 Step 6: Bake to Golden Perfection
Bake at 425°F (220°C) for 12–15 minutes, until puffed and golden brown on top.
Brush the tops with melted butter for bonus deliciousness. Serve warm, and prepare for biscuit-induced bliss.
Baking Tips for Fluffy Layers
So, you’ve mixed your dough with love and folded in all that flaky goodness. Now it’s time to bake like a biscuit whisperer. Here’s how to make sure they rise tall, stay tender, and brown just right.
🔥 Tip 1: Preheat Like You Mean It
Always preheat your oven to 425°F (220°C) and give it at least 10 minutes to get fully hot. Biscuits need that immediate blast of heat to puff up fast and create steam-driven lift.
Cold oven = flat biscuits. Hot oven = flaky biscuit dreams.
🍽️ Tip 2: Use the Right Pan
Line a baking sheet with parchment paper. For super-soft sides, place your biscuits touching each other like they’re best friends huddled together for warmth.
Prefer crispier edges? Space them out with at least 1 inch between each.
🧈 Tip 3: Brush the Tops Before (and After) Baking
Before baking, lightly brush the tops with milk or buttermilk for a golden finish. After baking, brush with melted butter to add flavor and that signature bakery-style shine.
⏱️ Tip 4: Watch the Clock But Also Your Biscuits
Bake for 12–15 minutes, but don’t rely on just the timer. Look for:
- Golden-brown tops
- Visible height and layers
- A firm, slightly crisp bottom
Gently lift one biscuit if the bottom is golden and it feels hollow when tapped, you’re good to go.
Make-Ahead & Freezing Options
There’s nothing better than warm cream cheese biscuits on demand. and thankfully, these beauties are freezer-friendly and make-ahead approved. Whether you’re planning a brunch bash or just want biscuit insurance for a rainy day, here’s how to prep ahead.
🧊 Option 1: Freeze the Unbaked Dough
This is my go-to for the freshest flavor and flakiest texture.
- Make and cut the biscuit dough as usual.
- Place the unbaked biscuits on a parchment-lined tray (not touching), then freeze until solid (about 2 hours).
- Transfer to a freezer bag or airtight container label with date!
To bake from frozen:
Add 2–3 minutes to the baking time. No need to thaw just place on a tray and pop into a preheated oven at 425°F.
Bonus: They rise even higher when baked from frozen. It’s biscuit sorcery.
🧺 Option 2: Make the Dough 1 Day Ahead
Wrap the biscuit dough tightly in plastic wrap and chill it in the fridge for up to 24 hours.
You can also roll, fold, and cut it in advance just store the cut biscuits in the fridge overnight, ready to bake fresh in the morning.
🔥 Reheating Leftovers
Got leftover baked biscuits? (Impressive self-control, by the way.)
- Oven: Wrap in foil and warm at 350°F for 8–10 minutes.
- Toaster Oven: Unwrapped, for a crispier top.
- Microwave: 15–20 seconds (they’ll be softer, but still tasty).
Delicious Pairings & Spreads
These cream cheese biscuits are delicious all on their own, but let’s be honest the real fun starts when you start slathering, stacking, and sandwiching. Whether you lean sweet or savory, there’s a perfect match for every biscuit.
🧈 Classic Pairings (Southern-Approved):
- Whipped honey butter
→ A swirl of salted butter and local honey = instant comfort food. - Homemade jam or preserves
→ Strawberry, peach, or fig jam over a warm biscuit? Heaven in a bite. - Sausage gravy
→ For full-on brunch mode. Thick, peppery, and deeply satisfying. - Pimento cheese
→ The Southern cheese spread of dreams. Tangy, creamy, perfect. - Fried egg + crispy bacon
→ Stack it between two biscuit halves for the breakfast sandwich of champions.
🍓 Sweet Tooth Specials:
- Cinnamon sugar + melted butter
- Nutella + sliced bananas
- Maple glaze drizzle
- Fresh berries + whipped cream (mini shortcake style!)
🧀 Savory Biscuit Boards (Yes, It’s a Thing)
Turn your biscuits into an appetizer spread! Serve cream cheese biscuits warm with:
- Flavored butters (garlic herb, lemon honey, cinnamon vanilla)
- Soft cheeses (goat cheese, brie, spreadable cheddar)
- Pickled veggies, olives, and thin slices of ham
Hosting tip: Serve mini cream cheese biscuits as part of a brunch board. Instant crowd-pleaser.
Common Mistakes to Avoid
Even with the best intentions (and tastiest ingredients), biscuits can go sideways fast. But don’t worry I’ve made all the mistakes so you don’t have to. Here are the top pitfalls to avoid when baking cream cheese biscuits:
❌ 1. Using Warm Butter or Cream Cheese
Warm fat blends too easily into the flour, leaving you with tough, flat biscuits.
Fix: Keep everything cold your butter, your cream cheese, even your mixing bowl if you want to go pro-level.
❌ 2. Overmixing the Dough
More mixing = more gluten = chewy biscuits (save that for bagels).
Fix: Mix just until the dough comes together. It’s okay if it’s a little shaggy.
❌ 3. Skipping the Folding
That fold-and-pat motion? It’s not just for fun it creates layers.
Fix: Gently fold the dough 2–3 times like a letter before cutting.
❌ 4. Twisting the Biscuit Cutter
Twisting seals the edges and stops the biscuits from rising tall.
Fix: Always press straight down, no twisting allowed!
❌ 5. Baking in a Cold Oven
This is the ultimate betrayal. No hot oven = no steam = no flake.
Fix: Always preheat fully to 425°F. You want instant heat when they go in.
❌ 6. Measuring Flour Incorrectly
Too much flour leads to dry, dense biscuits.
Fix: Fluff the flour first, then spoon it into your measuring cup and level it off.
Variations to Try
Once you’ve mastered the classic cream cheese biscuit, the real fun begins: customizing! These little golden clouds are the perfect base for flavor adventures, whether you’re feeling savory, spicy, herby, or even a little sweet.
🌿 Savory Add-Ins
Want to upgrade your biscuits from side dish to star of the table? Try these mix-ins:
- Chopped fresh herbs – Think rosemary, thyme, or chives
- Shredded sharp cheddar – Add ½ cup to the dough for cheesy heaven
- Crispy bacon crumbles – Need we say more?
- Caramelized onions – For a deeper, sweeter savory vibe
- Black pepper + parmesan – A sophisticated twist
✨ Emma’s Favorite Combo: Cream cheese biscuits with sharp cheddar + jalapeño slices. Spicy. Buttery. Addictive.
🍯 Sweet Twists
Turn these into a brunch-worthy treat or even a dessert!
- Cinnamon swirl – Sprinkle cinnamon sugar into the layers before folding
- Dried cranberries + orange zest – Perfect for holidays
- Mini chocolate chips – YES. For breakfast or midnight snacks
- Vanilla glaze drizzle – Just because you’re fancy
🥪 Transform Them into Sandwiches
Use the biscuits as the base for:
- Breakfast sammies – Egg, sausage, and melty cheese
- Mini sliders – Pulled pork, fried chicken, or even roasted veggies
- Tea sandwiches – Ham + honey mustard or cucumber + cream cheese
🍳 Hosting tip: Make a biscuit bar for brunch with toppings and fillings galore. Everyone builds their own biscuit masterpiece!
Reader Stories & Kitchen Notes
One of my absolute favorite things about sharing recipes is hearing what happens when you make them in your own kitchens. From joyful “I-nailed-it!” moments to a few flour-on-the-floor flops, here are some real notes and stories from biscuit fans like you:
📝 “I made a double batch of these for my daughter’s baby shower brunch, and they disappeared faster than the fruit salad!”
– Lila B., Charleston, SC
Emma’s Note: I love that! Cream cheese biscuits are totally brunch MVP material.
📝 “I accidentally used garlic herb cream cheese instead of plain… and it turned out amazing. We had them with tomato soup. Highly recommend.”
– Jamie C., Portland, OR
Emma’s Note: Garlic herb cream cheese?? Genius. Accidental flavor win!
📝 “I folded the dough too many times the first time and they turned out a little tough. Second batch? Perfection.”
– Chris T., Austin, TX
Emma’s Tip: It’s all about that light touch! You want folds, but not full-on kneading. Biscuit dough likes to be treated like royalty.
📝 “I baked a batch, froze half unbaked, and surprised my mom with warm biscuits when she came over. She thought I’d been up since 5am. 😎”
– Sarah M., Boise, ID
Emma’s Note: Frozen biscuit stash = instant breakfast hero.
💌 Got a biscuit story or question?
Drop it in the comments or tag me on Instagram @creamcheesekitchen I’d love to see what’s baking in your kitchen!
FAQs
1. Are biscuits better with all-purpose or self-rising flour?
It depends on how much control you want. Self-rising flour is easy and reliable it already has baking powder and salt mixed in, which gives you a tall, fluffy biscuit without much thought. All-purpose flour gives you full control over the leavening and salt, which some bakers prefer. Either works beautifully for cream cheese biscuits!
2. What are cream cheese biscuits?
Cream cheese biscuits are a rich, flaky twist on the classic Southern biscuit Instead of relying solely on butter or shortening, these biscuits include cream cheese which adds a subtle tang, tender crumb, and melt-in-your-mouth texture that’s totally next-level.
3. What can I make with just cream cheese?
Cream cheese is a multitasker! If you’ve got just cream cheese on hand, you can whip up… or check out my list of simple things to make with cream cheese for even more quick ideas:
- A quick cream cheese spread (add herbs or honey)
- No-bake cheesecake filling
- Creamy pasta sauce
- Cream cheese icing or glaze
- And of course… cream cheese biscuits!
4. Can you substitute cream cheese for butter in biscuits?
You can, but ideally it’s best to use a combo. Cream cheese adds moisture and tenderness, while butter brings flake and flavor. For best results, use half cream cheese and half butter like in this recipe for biscuits that are both flaky and soft.
Conclusion
Cream cheese biscuits aren’t just baked goods they’re edible hugs, warm from the oven. Whether you serve them with jam on a sleepy Sunday, stack them high with bacon and eggs, or freeze a batch for surprise guests, they always show up soft, golden, and full of love. If you like baking with cream cheese, you’ll also love this cream cheese banana bread super moist with just the right amount of tang.
And let’s be real once you’ve had that first bite of tangy, tender goodness with a buttery crunch on top? You’ll never go back to plain biscuits again.
So whether you’re baking for brunch, prepping for a cozy breakfast-in-bed moment, or just treating yourself to something extra, These cream cheese biscuits deliver every single time flaky, tender, and made with love.
Thanks for hanging out in the kitchen with me today. 💛
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🧈 Cream Cheese Biscuits That Melt in Your Mouth
These cream cheese biscuits are tender, flaky, and full of buttery goodness with a subtle tang from cream cheese. A Southern-inspired classic that’s perfect for breakfast, brunch, or anytime biscuit cravings hit!
- Total Time: 30 minutes
- Yield: 10 biscuits
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (or self-rising – see notes)
- 1 tablespoon baking powder
- ½ teaspoon salt
Fat & Dairy:
- 4 tablespoons cold unsalted butter, cubed
- 4 ounces cold full-fat cream cheese, cubed
- ¾ cup cold buttermilk (or milk)
Optional Add-ins:
- 1–2 teaspoons sugar (for a slightly sweet biscuit)
- ½ cup shredded cheddar, herbs, or bacon (savory versions)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add cold butter and cream cheese. Cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Pour in buttermilk and gently stir until dough just comes together (shaggy is good!).
- On a floured surface, pat dough into a rectangle. Fold it in thirds like a letter. Repeat 2–3 times.
- Pat to about ¾ inch thickness. Use a round cutter to cut biscuits — no twisting!
- Place on baking sheet. For soft sides, place biscuits close together; for crispy edges, space them out.
- Bake for 12–15 minutes until golden and puffed.
- Brush warm biscuits with melted butter (optional, but magical). Serve hot!
Notes
- Self-Rising Flour Option: Omit baking powder and salt if using self-rising flour.
- Keep all fats cold — butter, cream cheese, and even your bowl if needed!
- Freeze unbaked biscuits for quick future baking. Bake straight from frozen with 2–3 extra minutes.
- Folding creates flaky layers don’t skip it!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern