Cream Cheese Buttermilk Biscuits, a combination of butter, cream cheese and buttermilk that make a flaky delicious biscuit!
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.
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.
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.
If you you don’t want to try this step, skip it and go straight to rolling the biscuits out to cut them. After the dough is together, roll it out to a rectangle about 3/4 inch thick. You may need a little more flour to dust your surface with. Now we’re going to fold the rectangle like you would a letter. ( Sorry I don’t have pictures of this but my hands were floured up and not able to use the camera.) Fold one long end of the rectangle to the center, for the other end to the center and then fold again. With your rolling pin, roll the dough out again to a 3/4 inch rectangle and fold the same way you did the first time. This little technique creates layers in the dough to give you a nice flaky biscuit. Now your ready to roll the dough out for the last time and cut your biscuits. I know your thinking this is a lot of steps for biscuits, but once you make them you’ll realize it really takes no time at all and goes quickly.
Trust me these delicious Cream Cheese Buttermilk Biscuits are worth the effort!
Cream Cheese Buttermilk Biscuits
- 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.
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your mound of grated butter and cream cheese is beautiful! the biscuits themselves ain’t too shabby, either–bravo! 🙂
Thank you so much Grace!! I think of you everytime I make something with cinnamon because I know how much you love it. Thank you so much for coming by, I miss the old days of blogging Grace!
Do you use a low protein flour like white lily or high protein like King Arthur for these?
Kim I just used regular flour for the recipe. You’re going to love this one!
This was a fabulously easy recipe and the results were awesome! This has just become my new go-to recipe for biscuits. Thank you!
Thank you Susan! We loved them too!