Cream Cheese Biscuits

5 from 1 vote
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Cream Cheese Biscuits are buttery with amazing cream cheese flavor, soft, fluffy, slightly sweet and salty. These biscuits are a great canvas for spreading on jam or butter. They only require 5 ingredients and are ready in 25 minutes!

Biscuits made with cream cheese on a baking sheet.

One fine Sunday morning, as I sought to make breakfast for my family, I decided to make these Cream Cheese Biscuits.

First, I love cream cheese. Second, I had some cream cheese in the fridge begging to be used up. So since I make biscuits a lot, I decided to add the cream cheese to my biscuit dough.

This turned out way better than I could imagine! The biscuits are buttery, cream chees-y, soft, fluffy, slightly sweet and salty, so good!

They are a great canvas for jams and butter. Honestly, I enjoy them as they are because they are so good with the taste of cream cheese!

If you love biscuits, also check out my homemade buttermilk biscuits and my 3 ingredient biscuits.

Cream cheese biscuits with butter spread on

Cream Cheese Biscuit Ingredients

For cream cheese biscuits you need butter, cream cheese, sugar, self-raising flour and buttermilk. That’s it! Five ingredients only!

How Do I Make Self-Rising Flour?

Here is how to make self-rising flour using all-purpose flour: For every 1 cup of all-purpose or plain flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt to make your own self-rising flour.

Biscuit Dough on baking sheet, ready to be baked

How Do I Make Biscuits With Cream Cheese?

1. Grate cold butter into a bowl or dice butter and add into a bowl.

2. Grate in cold cream cheese or dice cream cheese and add.

3. Add flour and sugar then mix to combine.

4. Add buttermilk and mix to form a dough.

5. Roll out dough and cut into circles. Place on a baking sheet lined with parchment (baking) paper.

6. Bake until golden brown.

Baked biscuits stacked on each other

My Best Biscuit Making Tips

1. Keep cold ingredients cold. The butter should be cold and straight from the fridge before using. That helps create flaky layers in the biscuits. Other ingredients like milk or buttermilk should also be kept cold.

2. Work fast. When making biscuits work fast so the cold ingredients don’t come to room temperature. If that happens, the texture of the biscuits will be off. The dough should get into the oven cold.

3. Use a grater to grate the butter. This makes it very easy to incorporate the butter into the flour.

Baked biscuits on a baking sheet

Other Breakfast Ideas You’ll Love

Biscuits made with cream cheese on a baking sheet.

Cream Cheese Biscuits

5 from 1 vote
I first made these Cream Cheese Biscuits on a Sunday morning when I wanted to make a nice breakfast for the family. They turned out so good that I had to make them again. These biscuits with cream cheese are worth making again and again! What's not to love about fluffy buttery biscuits with amazing cream cheese flavor?
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 16 biscuits


  • 8 tablespoons unsalted butter, cold
  • 8 oz cream cheese, cold
  • 4 cups self-rising flour see Note 1 on how to use all-purpose flour
  • 2 tablespoons sugar
  • 2 cups buttermilk


  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Grate Butter. Using the shred side of a grater, grate cold butter into a large mixing bowl. Alternately dice the butter and place into the bowl.
  • Grate Cream Cheese. Grate the cream cheese into the butter. It will be very sticky but that's okay. Just try to separate it with your hands.
  • Alternately dice the cream cheese and place into the bowl (will still be very sticky).
  • Add in Flour and Sugar. Add the flour and sugar to the grated butter and cream cheese. Mix together using finger tips or a pastry cutter until well combined.
  • Add Buttermilk. Pour in the cold buttermilk and mix everything together to form a dough. If it is too sticky, sprinkle on a little flour and mix so it is easier to handle.
  • Cut Biscuits. Generously flour a working surface. Press the dough onto the surface into 3/4 inch thick. You could equally roll the dough to be 3/4 inch thick. Cut the dough using a biscuit cutter into 2.5 inch circles or cut the dough using the rim of a glass or cup.
    Gather the leftover dough into a ball, press or roll out into 3/4 inch thick and cut into circles. Repeat process until all of the dough has been cut into circles.
  • Place Biscuits on Parchment Paper. Place the cut out dough onto a large baking sheet lined with parchment paper.
  • Bake. Place the baking sheet into the preheated oven and bake biscuits for 15 minutes. If the top doesn't brown as it bakes, turn on the broiler for the last 1 minute to brown the top. (Do not leave the broiler on for more than 1 minute.)
  • Serve. Serve warm with your favorite toppings. I love these biscuits as they are or spread with jam or butter.


1. Here is how to make self-rising flour using all-purpose flour: For every 1 cup of all-purpose or plain flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt to make your own self rising flour.
2. Nutritional value is per biscuit.


Calories: 326kcal | Carbohydrates: 39g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 325mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 367IU | Calcium: 35mg | Iron: 1mg

Additional Info

Course: Breakfast
Cuisine: American
Calories: 326
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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1 Comment

  1. Hello Precious,
    I made these biscuits using a self-rising flour and following your recipe. Although the biscuits came out delicious, I found that the amount of buttermilk was a bit extreme and made the dough very wet. I had to add not just a little flour as you suggested, but a lot. Was the 2 cup amount of buttermilk correct?