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+ servings

Cream Cheese Biscuits

These easy homemade biscuits are soft, flaky and full of flavor.
Cream cheese biscuits and a fun holiday brunch bar!
Print Recipe
5 from 1 vote


  • 3 cups all-purpose flour (360 grams)
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 6 tablespoons cold Challenge Butter (85 grams), cubed
  • 3 ounces cold Challenge Cream Cheese (85 grams), cubed
  • 1 1/4 cup cold buttermilk (310 ml), plus more for brushing


  • Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  • In a large bowl combine the flour, baking powder, baking soda, and salt.
  • Add the butter and cream cheese, and cut into the dry ingredients with a fork or pastry blender.
  • Add the buttermilk and stir until a craggy dough forms. Dump out onto a clean surface and work the dough together into a ball with your hands. Flatten dough and fold it on top of itself 4 times.
  • Roll out to about 1 inch thick. For mini biscuits, use a 2-inch round cutter. For regular biscuits, use a 3 or 3 1/2-inch round cutter. Place on prepared sheet pan. Brush tops with buttermilk.
  • Bake until tops of biscuits are golden, 15-17 minutes for mini biscuits, 18-20 minutes for regular biscuits.
  • Biscuits are best the day they are baked, but will keep in an airtight container at room temperature for a few days.


Calories: 102kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 157mg, Potassium: 89mg, Fiber: 1g, Sugar: 1g, Vitamin A: 156IU, Calcium: 43mg, Iron: 1mg
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