Cream Cheese Buttermilk Biscuits — tender, fluffy, and full of rich flavor. Perfect for breakfast, brunch, or to serve alongside soups and stews. 🥐✨
Ingredients (makes about 10 biscuits)
-
2 cups (250 g) all-purpose flour
-
1 Tbsp baking powder
-
½ tsp baking soda
-
1 tsp sugar (optional)
-
¾ tsp salt
-
4 Tbsp (60 g) cold unsalted butter, cubed
-
4 oz (115 g) cold cream cheese, cubed
-
¾ cup (180 ml) cold buttermilk (plus extra for brushing)
Directions
-
Preheat oven to 220 °C / 425 °F. Line a baking sheet with parchment.
-
Mix dry ingredients
-
Whisk flour, baking powder, baking soda, sugar, and salt in a bowl.
-
-
Cut in fats
-
Add cold butter and cream cheese. Use a pastry cutter or fingertips to rub into flour until pea-sized crumbs form.
-
-
Add buttermilk
-
Pour in buttermilk and stir gently until dough just comes together (don’t overmix).
-
-
Shape
-
Turn onto a lightly floured surface. Pat into a 1-inch (2.5 cm) thick rectangle.
-
Fold in half, rotate, and pat out again — repeat 2–3 times for flaky layers.
-
Cut into rounds or squares.
-
-
Bake
-
Place biscuits on the prepared sheet, close together for softer sides or spaced for crisp edges.
-
Brush tops with buttermilk.
-
Bake 12–15 min, until golden.
-
Tips & Serving Ideas
-
Serve warm with butter, honey, or jam.
-
For savory biscuits, fold in chopped chives, shredded cheddar, or crispy bacon bits.
-
Freeze unbaked biscuits on a tray, then bag — bake from frozen, adding 2–3 min.