cream cheese buttermilk

Cream Cheese Buttermilk Biscuits

cream cheese buttermilk

Cream Cheese Buttermilk Biscuits, a combination of butter, cream cheese and buttermilk that make a flaky delicious biscuit!

cream cheese pound cake with buttermilk

So I’ve been seeing biscuits made with cream cheese on Pinterest the last couple of nights. It was intriguing to say the least. I have a buttermilk biscuit recipe that was given to me by Paul’s daughter Leighana a few years ago.  I decided to play with it today and substitute half the butter for cream cheese.  And since I was making biscuits anyway, I decided to try a technique for rolling the biscuits out that I’ve never done before.    We’re going to go through the recipe together and mainly discuss techniques.

buttermilk cream cheese frosting

The first thing you want to do when starting Cream Cheese Buttermilk Biscuits is turn your oven on to 425 degrees and get that puppy ready for biscuits.  The second thing you need to do is put the butter and cream cheese in the freezer for 30 minutes.  After 30 minutes take them out of the freezer and grate them.  When the butter is frozen and grated, it’s much easier to incorporate it into the flour.  The same goes for the cream cheese.  Cut the cream cheese into pieces big enough for you to hold and grate after it’s frozen.  Set the grated butter and cream cheese back into the freezer until you’re ready for them, which won’t be long.

vanilla buttermilk pound cake with cream cheese glaze

Measure your dry ingredients out and sift them together to make sure they are well combined.   Place the grated butter and cream cheese in the bowl with the flour, using a pastry blender, cut them into the flour until you have crumbs.  Add the buttermilk, use a fork to gently toss the mixture together.  For the most part the dough will start to form but there will still be crumbs in the bowl.  Flour your counter top and place the bowl contents on the flour.  Work the dough and the crumbs with your hands to bring it together.

cream cheese buttermilk biscuits

Trust me these delicious Cream Cheese Buttermilk Biscuits are worth the effort!


  • 2 cups all purpose flour
  • 1/2 Teaspoon baking soda
  • 1 1/2 Teaspoons baking powder
  • 1 Teaspoon salt
  • 4 Tablespoons butter freeze the butter, then grate
  • 4 ounces cream cheese cut into pieces, freeze and grate
  • 3/4 cup buttermilk


  • Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  • Place 4 Tablespoons (half a stick of butter) plus the 4 ounces of cream cheese pieces in the freezer for about 30 minutes. Grate the butter and cream cheese into a bowl and place back into the freezer.
  • Sift the flour,baking soda, baking powder and salt together in a large bowl. Add the grated butter and cream cheese to the bowl. Cut the butter and cream cheese into the flour mixture with a pastry blender. Add the buttermilk, stir with a fork.
  • Flour your counter top, place the dough on the floured surface, work the dough slightly just until it comes together.
  • Roll the dough into a rectangle about 3/4 inch thick. Fold the dough like you would be folding a letter. Bring both ends of the dough to the middle and then fold again. Repeat rolling out the dough to a rectangle and folding one more time. Roll the dough out to a rectangle one last time, cut to make squares, or use a round cutter. Place the biscuits on a parchment paper lined baking sheet. Bake at 425 degrees for about 20 minutes or until tops are golden. Brush with butter and serve.


You can also use your food process to make the dough. Process the dough in the food processor until you have a dough that is semi together (there will be crumbs). Take the dough from the food processor onto your floured surface and follow the recipe from there.
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