Soft and Fluffy Cream Cheese Biscuits with Buttermilk Recipe
These Soft and Fluffy Cream Cheese Biscuits made with buttermilk are tender, flaky, and full of rich flavor. Perfect for breakfast or as a side for any meal, the addition of cream cheese creates an irresistibly moist and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 biscuits
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
Dairy & Fat
- 4 tablespoons cold butter
- ¼ cup cream cheese (2 ounces)
- ¾ cup buttermilk
- Butter for brushing
- Flaky salt for sprinkling
Instructions
- Preheat and Prepare Baking Sheet. Preheat your oven to 500ºF and line a baking sheet with parchment paper to ensure the biscuits don’t stick and bake evenly.
- Mix Dry Ingredients and Cut in Butter and Cream Cheese. In a food processor, combine flour, baking powder, baking soda, and salt. Add cold cubed butter and cream cheese. Pulse until the butter and cream cheese are cut into pea-sized pieces, creating a crumbly texture.
- Add Buttermilk and Form Dough. Pour in the buttermilk and process just until the dough comes together. Transfer the dough onto a floured surface and shape it into a rectangle.
- Fold Dough for Flakiness. Cut the rectangle into thirds and stack each strip on top of the other. Roll out into a rectangle again and repeat the folding process two more times. This layering technique results in flaky layers.
- Cut Biscuits. Roll the dough into a large rectangle about 1 inch thick. Using a biscuit cutter or knife, cut into circles or 2-inch squares. Arrange the biscuits on the prepared baking sheet.
- Add Finishing Touches. Brush the tops of the unbaked biscuits with melted butter and sprinkle with flaky salt for extra flavor and golden finish.
- Bake Biscuits. Place the baking sheet in the oven and immediately reduce the temperature to 450ºF. Bake for 15-18 minutes or until the biscuits are puffed up and golden brown on top.
Notes
- Make sure butter and cream cheese are very cold to achieve the best flaky texture.
- The folding technique is key for flaky layers—don't skip it.
- You can substitute buttermilk with milk mixed with a teaspoon of lemon juice if needed.
- Brush with melted butter right after baking for an extra rich finish.
- Biscuits are best served warm but can be stored in an airtight container for 2 days or frozen for longer storage.
