These cream cheese biscuits are super soft and a little bit cake-like. They're wonderful fresh from the oven and spread with melty butter.
These biscuits are pretty special because they include cream cheese, they are extra soft, and can actually be made in advance and reheated.
They are also fabulous for making breakfast sandwiches. Add a slice of ham, a slice of cheese, and a fried egg, and you might have discovered your new favorite homemade breakfast.
I'm not sure why, but I haven't posted a lot of biscuit recipes. Actually, I've posted just two, baking powder biscuits and sourdough sandwich biscuits, plus a sweetened shortcake biscuit recipe.... maybe because I didn't grow up having them, unless you include Pillsbury Grands.
I'm going to have to work on that. They are so good too! In fact, I recently received the book, Baking in the American South: 200 Recipes and Their Untold Stories by Anne Byrne. The book actually includes twenty (!) biscuit recipes. I hope to try them all!
Be sure to try the Dollywood Cinnamon Bread from the book.
Ingredients:
These biscuits require just four ingredients, if you have self-rising flour, and six if you don't have self-rising flour.
Flour: The original recipe calls for self-rising flour, typically White Lily. If you don't have self-rising flour, you can use bleached white flour (both Pillsbury or Gold Medal are pretty consistent) and mix it with baking powder and salt.
For each cup of flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to make your own self-rising flour.
Salted Butter: This is an old-fashioned recipe. I'm sure unsalted butter would be just fine. Just add a tiny bit more salt to the dough.
Dairy: Cream cheese and buttermilk.
To Make These Biscuits:
These biscuits are super easy to make... no chilling of the ingredients or lamination of the dough. They take about 25 minutes to prep and just 15 to 20 minutes to bake.
First, combine the butter and the self-rising flour together in a bowl by pinching and rubbing the butter and flour together with your fingers until you have a sandy mixture. Then, add the cream cheese in pieces and continue to rub everything together.
Next, add the buttermilk and briefly stir everything together. You can use a wooden spoon. I used a Danish-style dough whisk, which works great. Gather the dough together on a floured surface and pat it into a 3/4 inch thick circle and cut it into 12 two-inch rounds. You may need to gather scraps together and cut the final three or four biscuits. There is no need to use a rolling pin.
Place the 12 biscuits into a 10 inch cake pan and brush them with butter.
After that, bake the biscuits in a very hot oven (450 degrees F) for 15 to 20 minutes, until they are golden.
Finally, transfer the biscuits to a cooling rack. Serve them warm with lots of butter, honey, and/or jam.
Make-Ahead:
These biscuits, like most, are best fresh from the oven, but if you make these bisuits in advance, you can rewarm them in a 350 degree oven for just a few minutes. You can also rewarm them individually in the microwave for just 10 to 20 seconds.
You can also individually wrap and freeze these biscuits and then take one out to thaw and reheat each morning, as long as they last.
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.
Cream Cheese Biscuits
These cream cheese biscuits are super soft and a little bit cake-like. They're wonderful fresh from the oven and spread with melty butter.
Ingredients
- 8 1/2 ounces (2 cups/240 grams) self-rising flour (see note for making self-rising flour), plus more for dusting.
- 4 tablespoons (57 grams) salted butter, room temperature, plus 2 tablespoons, melted, for brushing the pan and the tops of the biscuits
- 1/4 cup (57 grams) cream cheese, room temperature
- 3/4 to 1 cup buttermilk
Instructions
- Heat the oven to 450 degrees F and brush a 10 inch cake pan with melted butter.
- Place the flour in a medium bowl. Add the butter in 6 pieces to the flour and, using your fingers, rub the butter into the flour until you have a coarse meal.
- Add the cream cheese to the bowl in small pieces and work it into the flour and butter mixture. Add 3/4 cup of the buttermilk and briefly stir it in. Add more buttermilk if needed to make a damp, slightly sticky dough.
- Turn the dough out onto a floured work surface and sprinkle flour over the top. Pat the flour into a 3/4 inch thick circle. Using a floured 2 inch biscuit cutter (dip in flour between each cut), cut the dough into 12 rounds and arrange them in the cake pan, 9 around the rim and 3 in the center.
- Brush the tops of the biscuits with melted butter and bake them for 15 to 20 minutes, until golden. Serve immediately.
Notes
To make self-rising flour for this recipe, combine 2 cups of bleached all purpose flour with 1 tablespoon of baking powder and 1 teaspoon of salt.
Nutrition Facts
Calories
132Fat (grams)
6 gSat. Fat (grams)
4 gCarbs (grams)
16 gFiber (grams)
0 gNet carbs
15 gSugar (grams)
1 gProtein (grams)
3 gCholesterol (grams)
16 mgAdapted from Baking in the American South. Disclosure: I received a complimentary copy. It's a fantastic cookbook with 200 recipes and stories.
I love the idea of cream cheese biscuit breakfast sandwiches. Frank will be so happy.
ReplyDeleteThose craggily tops are just fabulous! I can tell how fluffy they must be inside without even seeing the cut ones!
ReplyDeleteI adore biscuits and can attest that the combination of cream cheese and buttermilk make a fabulous, tender biscuit! It's the best!
ReplyDeleteIt's that super soft and tender crumb for me that makes biscuits so awesome.
ReplyDeleteThese look so good and delicious!
ReplyDelete