Cream Cheese Biscuits

I have a soft spot for quick, cozy recipes — the kind you can pull together when the craving for warm bread hits and you don’t want to fuss. These cream cheese biscuits are exactly that: tender, flaky, and impossibly simple. I made them the first time on a rainy afternoon when dinner was late and everyone was hangry — total win.

If you love anything with cream cheese, you’ll also enjoy a rich dessert like this banana cream cheesecake, which is one of my go-to sweet finishes after biscuits and soup nights.

They’re a perfect little comfort food hug — and yes, they’re a great backup when you forgot to buy rolls for company.

Why This Cream Cheese Biscuits Recipe Works

• Quick and forgiving — the dough comes together in a food processor in under a minute.
• Minimal ingredients — just cream cheese, butter, and a little flour and leavening.
• Perfect texture — tender inside with a slightly crisp, golden exterior.
• Beginner-friendly — no fancy technique; just don’t overwork the dough.

Here’s the thing: chilling the dough makes it so much easier to roll and keeps the biscuits from spreading. I once skipped the chill step and ended up with very flat “biscuits” — lesson learned.

Ingredients You’ll Need

• 8 ounces full-fat cream cheese, softened — the richness is everything.
• 2/3 cup butter, softened — unsalted is fine; adjust salt if needed.
• 1 cup self-rising flour, plus more for dusting — if you don’t have self-rising, see the FAQ below.
• 1 1/2 teaspoons baking powder — gives a nice lift.
• 1/4 teaspoon salt — balances the richness.

If you’re a cream cheese fanatic like me, you might also enjoy a classic dessert idea such as this classic banana cream cheesecake for when biscuits turn into an all-day baking spree.

Kitchen Tools

• Food processor (or a bowl and a pastry cutter if you don’t have one)
• Rolling pin (or a wine bottle in a pinch)
• Biscuit cutter (about 2–3 inches) or a sharp glass rim
• Parchment paper
• Baking sheet

Step-by-Step Instructions

1. Pulse the dough. In a food processor, add cream cheese, butter, flour, baking powder, and salt. Pulse quickly about 8–12 times until combined. You want it joined, not perfect — don’t overwork it.
2. Turn out the dough. Dump the mixture onto a lightly floured piece of parchment paper and gently pat into a disc about 1 inch thick.
3. Chill. Refrigerate the disc for 1 hour. This makes rolling and cutting much easier and helps the biscuits hold their shape.
4. Preheat. While chilling, preheat your oven to 425°F and line a baking sheet with parchment.
5. Roll and cut. On a lightly floured surface (or on the parchment), roll the dough to about 1/2-inch thick. Use a biscuit cutter and press straight down — no twisting — so the biscuits rise evenly.
6. Gather scraps. Pat the scraps together gently and re-roll if needed; only press the scraps until they just hold together.
7. Arrange. Place the biscuits about 1 inch apart on the prepared sheet. Brush the tops lightly with melted butter if you want extra color.
8. Bake. Bake for about 14 minutes, rotating the pan halfway through, until golden and puffed.
9. Cool slightly and enjoy. These are best eaten warm — trust me, they won’t last long.

Pro Tips for Success

• Keep everything cool. Even though the recipe uses softened butter and cream cheese, the dough benefits from a chill before cutting.
• Don’t twist the cutter. Press straight down to keep the layers intact and encourage a good rise.
• Use self-rising flour if possible — it’s the easiest route. If you must substitute, see the FAQ for measurements.
• Brush with butter. A little melted butter after baking ups the comfort factor and gives a lovely sheen.

Common Mistakes to Avoid

• Overworking the dough — this makes tough biscuits. Mix until just combined.
• Twisting the cutter — this seals the edges and prevents rising.
• Skipping the chill — dough that’s too warm will spread; I learned this the hard way the first time I rushed them.
• Crowding the pan — leave a small gap so hot air circulates and biscuits brown evenly.

Variations and Substitutions

• Cheddar and chive: Stir in 1/2 cup grated sharp cheddar and 2 tablespoons chopped chives before chilling. For a savory twist, try them with soups.
• Garlic-herb: Mix in 1/2 teaspoon garlic powder and 1 tablespoon finely chopped parsley.
• Gluten-free: Use a 1:1 gluten-free baking flour blend that includes xanthan gum; texture may vary.
• Slightly sweet: Fold in 1 tablespoon sugar and top with a honey-butter glaze for a breakfast treat — think biscuits meets morning pastry. For a sweet cream-cheesey dessert inspiration, consider a cherry cream cheese pie if you’re feeling indulgent.

What to Serve With This Recipe

• Classic gravies or a quick sausage gravy for a weekend brunch.
• A bowl of tomato soup or chicken noodle for a cozy weeknight dinner.
• Jam, honey, or lemon curd for spreading — they’re also great with butter and a sprinkle of flaky salt.
• Scrambled eggs and smoked salmon for an elegant brunch spread.

Storage and Leftovers

• Refrigerator: Cool completely, then store in an airtight container for 2–3 days.
• Freezer: Freeze unbaked cut biscuits on a tray until solid, then move to a freezer bag for up to 2 months. Bake from frozen, just add a few extra minutes to the bake time.
• Reheating: Warm in a 350°F oven for 6–8 minutes or microwave for 15–20 seconds for a quick reheat. Brush with a bit of butter after warming.

FAQ (People Also Ask)

Q: Can I make the dough ahead of time?
A: Yes — you can make the dough, shape it into a disc, and refrigerate for up to 24 hours before rolling and cutting. For longer storage, freeze the disc for up to 1 month.

Q: Can I freeze the biscuits after baking?
A: Absolutely. Cool completely, then freeze in a single layer and transfer to a bag. Reheat in a 350°F oven until warmed through.

Q: What if I don’t have self-rising flour?
A: Mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to mimic 1 cup of self-rising flour.

Q: Can I use low-fat cream cheese?
A: You can, but full-fat gives the best texture and flavor. Low-fat versions may yield slightly less tender biscuits.

Q: How do I get taller biscuits?
A: Keep the layers cold, press straight down with the cutter, and avoid twisting. Also, don’t roll the dough too thin — 1/2-inch is a good target.

Quick Recipe Summary (Recipe Card Style)

Prep time: 15 minutes (plus 1 hour chill)
Cook time: 14 minutes
Servings: about 8–10 biscuits depending on cutter size

Ingredients:

• 8 ounces full-fat cream cheese, softened
• 2/3 cup butter, softened
• 1 cup self-rising flour, plus more for dusting
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Short Steps:

1. Pulse ingredients until just combined.
2. Pat into a disc and refrigerate 1 hour.
3. Roll to 1/2-inch and cut with a biscuit cutter.
4. Bake at 425°F for ~14 minutes until golden.

Final Thoughts

If you give these cream cheese biscuits a whirl, tell me how they turn out — and don’t worry if your first batch is a little uneven. Mine rarely look like the photos, but they always disappear fast. Enjoy warm with butter (or jam, or gravy — you do you).