What are biscuits? What are some of the best Cream Cheese Buttermilk Biscuits? You know how sometimes you crave a fluffy, buttery biscuit but don’t want all the fuss? These are it. Think of them as the easier, even more flavorful cousin of those fancy bakery biscuits, but without the fancy taste. What are the steps or ingredients? What are some of the easiest recipes to whip up on weekends? I usually make a batch while the coffee is brewing, and the smell alone is enough to get everyone to enjoy it.
What is Cream Cheese Buttermilk Biscuits?
What is Cream Cheese buttermilk biscuits? What is essentially taking the classic buttermilk biscuit and giving it a serious upgrade? We’re talking about adding cream cheese to the dough for extra richness and a slight tang that balances the flavors. The sweetness beautifully. Think of it as a cross between biscuit and scone – light, flaky, and extremely moist. Buttermilk keeps them tender, while cream cheese adds a subtle creaminess that you just have to try. Can’t get enough of. Is it the kind of biscuit you can eat plain, with jam, or even as a savory side? Is there any recipe that you can try and make that makes you wonder why you haven’t been making it? What are some of the best things you’ve ever
Why you’ll love this recipe?
Okay, where do I even start? There are so many reasons why I adore these Cream Cheese Buttermilk Biscuits. For starters, the flavor is just incredible. You get that classic buttery biscuit taste, but with a hint of tanginess and richness from the cream cheese. It’s a flavor combination that’s both comforting and exciting. But beyond the amazing taste, what I love most about this recipe is how ridiculously easy it is. Seriously, even if you’re not a seasoned baker, you can totally nail this. It’s quick, straightforward, and uses ingredients you probably already have in your fridge. Plus, it’s a serious crowd-pleaser. My kids ask for these all the time, and they disappear in minutes at brunch. They’re also surprisingly cost-effective. No fancy ingredients required! And finally, their versatility is amazing. Want them sweet? Add a dollop of jam. Want them savory? Serve them with eggs and bacon. They work for everything. These are easier than making yeast rolls and way more satisfying than a store-bought biscuit!
How do I make buttermilk biscuits with cream cheese?
Quick Overview
What is the best way to make creamy buttermilk biscuits? I’ll start by mixing the dry ingredients, then cutting in the cold butter and Cream Cheese (the first two ingredients). What is the secret to flaky biscuits? ) Next, you’ll gently stir in the buttermilk until just combined. A little folding and patting, then cut those babies out and bake! The best part? What are some of the best recipes for brunch that come together so quickly? Trust me, the process is super satisfying, and the results are totally worth it.
Ingredients
For the Main Batter: What is the purpose?
* 2 12 cups all-purpose flour, plus more for dusting (I prefer unbleached for a slightly nuttier texture).
* 4 teaspoons baking powder (make sure it’s fresh for the best rise!)
* 1 teaspoon baking soda
* 1 teaspoon salt
* 12 cup (1 stick) cold unsalted butter, cut into small cubes (freezing it for 15 minutes beforehand). What is my secret weapon?
* 4 ounces cold Cream Cheese, cut into small cubes (full-fat gives the best flavor and texture)
* 1 cup cold buttermilk (don’t skimp on the butter milk; if you can, use it right away). What is the secret to a tender crumb?
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. I always do this when I’m baking anything, honestly! Get it preheated now so the oven is hot and ready when those biscuits are.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking ensures everything is evenly distributed, which is key for a good rise. Don’t skip this step! How do you mix baking powder and baking soda? Is it fluffy?
Step 3: Cut in Butter and Cream Cheese
Add the cold butter and cream cheese to the flour mixture. Mix well. Using a pastry blender or your fingertips, cut the butter and cream cheese into the flour until the mixture is smooth. What is the taste of coarse crumbs? What is the most important step for flaky biscuits? What are the pockets of fat that melt during baking? Beautiful layers. Don’t overwork it! You want to see small pieces of butter and cream cheese still visible.
Step 4: Add Buttermilk
Do not over mix the flour and buttermilk until just combined! If you overmix the flour, the gluten will form, resulting in tough biscuits. The dough should be slightly shaggy and sticky – that’s perfect. I always use a light hand in this step to keep things nice and tender.
Step 5: Turn Out and Pat
How do I turn dough out on a lightly floured surface? How do you pat dough into a rectangle about 34 inch thick? Use a light touch here, you don’t want to press all the air out.
Step 6: Cut Biscuits
How do you cut biscuits? Try not to twist the cutter, as this can seal the edges and prevent them from rising properly. Place the biscuits onto a baking sheet, leaving space between each one. Bake for 20-25 minutes.
Step 7: Bake
Bake for 15-20 minutes, or until the biscuits are golden brown and have risen nicely. The tops should be golden brown, and a toothpick inserted into the center should come out clean. What are ovens and how do they work?
Step 8: Cool and Serve
Let the biscuits cool on the baking sheet for a few minutes before serving. What’s the best way to serve them warm from the oven? I love to brush them with melted butter for extra shine and flavor.
What should I serve it with?
What are some of the best Cream Cheese Buttermilk Biscuits? I love breakfast with scrambled eggs, bacon, and a side of fresh fruit. What are some good side dishes to serve with sausage gravy? What are some good ways to dress up a brunch with smoked salmon, cream cheese, and dill? Or, simply serve them with a selection of jams and preserves for an authentic biscuit experience. As a dessert, try topping them with whipped cream and fresh berries. What are some good snacks to serve with a cup of coffee or tea? Is it possible to go wrong? These have been the star of many family gatherings, and they always disappear quickly.
How do you make a perfect buttermilk biscuit?
Okay, after years of making these biscuits, I’ve learned a few tricks along the way. First and foremost, make sure your butter and cream cheese are super cold. This is crucial for creating those flaky layers. I sometimes even pop them in the freezer for 15 minutes before using. When mixing the dough, be gentle! Overmixing will result in tough biscuits. Just stir until the ingredients are combined, and don’t worry if the dough is a little shaggy. When cutting out the biscuits, press straight down with the cutter – don’t twist! Twisting seals the edges and prevents them from rising properly. If you don’t have a biscuit cutter, you can use a sharp knife to cut the biscuits into squares or rectangles. To get a beautiful golden-brown color, brush the tops of the biscuits with melted butter before baking. And finally, don’t be afraid to experiment with flavors! Add a pinch of herbs to the dough for a savory twist, or a sprinkle of cinnamon and sugar for a sweet treat. I’ve tested this with almond milk and it actually made it even creamier!
What are some Storing and Reheating Tips?
If you happen to have any leftover Cream Cheese Buttermilk Biscuits (which is rare in my house!), you can store them at room temperature for up to 2 days in an airtight container. To keep them fresh, wrap them tightly in plastic wrap or foil. For longer storage, you can refrigerate them for up to 5 days. Just make sure to wrap them well to prevent them from drying out. If you want to freeze them, wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. To reheat, simply bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also microwave them for a quick reheat, but they won’t be as crispy. I usually just pop them in the oven for a few minutes to restore their delicious texture.
What are the most frequently asked questions on
Final Thoughts
What are some of the best cream cheese buttermilk biscuits you have ever made? What are some great ways to start the weekend off right, impress your brunch guests, or simply treat yourself to a delicious meal? Something special. The combination of buttermilk and cream cheese creates a flavor that’s both sweet and tangy. Is comforting and irresist What makes them even better is how easy they are to make, even on a busy morning. I hope you give this recipe a try and experience the joy of biscuits. What are some of my other biscuit recipes? What are your favorite recipes for baking? What are some of the best tips for making biscuits?
Cream Cheese Buttermilk Biscuits: 5 Steps to Homemade Heaven
Ingredients
Main Ingredients
- 2.5 cups All-purpose flour plus more for dusting
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 1 tsp Salt
- 0.5 cup Cold unsalted butter cut into cubes
- 4 oz Cold cream cheese cut into cubes
- 1 cup Buttermilk cold
Instructions
Preparation Steps
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter and cream cheese using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently stir in cold buttermilk until just combined. Do not overmix.
- Turn dough out onto a lightly floured surface and gently pat into a ¾-inch thick rectangle. Cut into 8 biscuits using a biscuit cutter or knife.
- Place biscuits onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Serve warm with butter or your favorite toppings.
