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Cream Cheese Biscuits

Tender, flaky cream cheese biscuits that are quick and simple to prepare, perfect for any warm bread craving.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour 15 minutes
Servings: 10 biscuits
Course: Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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.
  • 1 1/2 teaspoons baking powder Gives a nice lift.
  • 1/4 teaspoon salt Balances the richness.

Method
 

Preparation
  1. 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. Dump the mixture onto a lightly floured piece of parchment paper and gently pat into a disc about 1 inch thick.
  3. Refrigerate the disc for 1 hour. This makes rolling and cutting much easier and helps the biscuits hold their shape.
Baking
  1. While chilling, preheat your oven to 425°F and line a baking sheet with parchment.
  2. 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.
  3. Place the biscuits about 1 inch apart on the prepared sheet. Brush the tops lightly with melted butter if you want extra color.
  4. Bake for about 14 minutes, rotating the pan halfway through, until golden and puffed.
  5. Cool slightly and enjoy. These are best eaten warm.

Notes

Keep everything cool. Avoid overworking the dough and ensure not to twist the cutter. The dough can be refrigerated for up to 24 hours or frozen for up to 1 month.