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Cream Cheese Buttermilk Biscuits

Cream Cheese Buttermilk Biscuits

Servings 6


  • 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.