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Cream Cheese Biscuits


Cream Cheese Biscuits

What?  Cream cheese in a biscuit?  You heard me…that’s right!  Let me tell ya, when I saw this recipe in a Cook’s Country publication I had to take a second look.  Cream cheese?    I’ve been making biscuits for years and have never thought of adding cream cheese to my biscuits.  I don’t know if you’ve ever had a chance to look at a Cook’s Country publication, but just in case you haven’t, let me say this.  The Cook’s Country test kitchen tests each and every one of their recipes numerous times until the result is perfection, and I have never been even slightly disappointed when I’ve made one of their recipes.   Well they’ve done it again with this wonderful Cream Cheese biscuit recipe.

Now let me tell ya a little bit about these biscuits.   Equal amounts of butter and cream cheese are combined to create a soft and fluffy biscuit…the butter helps to give the biscuit some structure, and the cream cheese lends to the soft and light fluffiness of the biscuit.  The biscuits are cut into squares versus rounds for two reasons…when they are cut into squares, you don’t have to keep gathering up the scraps of leftover dough and re-rolling it, which we all know results in a tougher biscuit.  Also, cream cheese contains a higher water content than butter, thus creating more gluten.  Therefore, if over worked it quickly becomes tough.  I realize that most biscuits are round, but I can totally agree with the thought that square is the new round.  When you see how easy these biscuits are to make, you’ll be wanting to make them and when you taste them, you’ll make them time and time again.

Here’s how I made these easy soft and fluffy biscuits…



I started by cutting equal amounts of cold cream cheese and butter into small 1/2″ cubes and placing them in my freezer for 30 minutes…


Next, I mixed equal amounts of all-purpose and cake flour in a large mixing bowl, along with some salt, baking powder, baking soda and sugar… 


Then I added my cold cream cheese and butter…


And I used my pastry blender to cut through it until it was the size of real coarse crumbs…

Note:  Cook’s Country pulses the dry ingredients, butter and cream cheese in a food processor first, before adding it to a large bowl with the buttermilk.  I realize that not everyone has a food processor and me…I’m just lazy and hate dragging out my food processor, so I do things old school.


Then finally, I added some cold buttermilk…


And I mixed it just until it came together.  At this point the dough looked slightly dry…


I transferred the dough to a floured work surface and I kneaded it just for a minute or so until it all came together…


Then I rolled it out to about an 8″ x 6″ rectangle.  Ok mine wasn’t exactly squared off on the corners.  I’m sure you can do better.  I rolled it to about 3/4″ in thickness…



I used a bench scraper to cut the dough into 12 equal 2″ squares…well…okay my corners were not really squares…


And lastly, I placed them on a parchment lined cookie sheet…


And placed them in a very hot oven, 450 degrees, and baked them for about 12 minutes until they were light brown on top…


I brushed the tops with some butter….OH MY!!!  Oh and did I mention that while they were baking, I was frying up some fried apples to go with them…GOODNESS GRACIOUS…



You have to try these biscuits just once…and I promise it won’t stop there…





Cream Cheese Biscuits

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 12 1x


A tender, light & fluffy biscuit made with butter, buttermilk and cream cheese.



  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces cold cream cheese, cut into 1/2” cubes and placed in a freezer for 30 minutes.
  • 4 ounces cold unsalted butter, cut into 1/2” cubes and placed in a freezer for 30 minutes.
  • 1 cup plus 1 tablespoon buttermilk


  1. Preheat oven to 450 degrees. Position oven rack in the middle position. Line a cookie sheet with parchment paper.
  2. Combine the cake flour, all purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using a pastry blender, cut in the butter and cream cheese until mixture resembles coarse crumbs. Add the buttermilk and mix just until mixture comes together and transfer to a floured working surface. Mixture will be slightly dry.
  3. Knead dough for about one minute until it comes together. Using a rolling pin, roll dough into a 6″ x 8″ rectangle, about 3/4″ in thickness. Using a bench scraper, cut the dough into 12 equal 2″ squares.
  4. Place on prepared pan and bake for 12 to 15 minutes until biscuits are light brown. Brush with butter and serve hot.


  • The dry ingredients, butter and cream cheese can be pulsed in a food processor first, before adding them to a bowl with the buttermilk.



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