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    Home » Bread & Biscuits » Honey Cream Cheese Biscuits

    Honey Cream Cheese Biscuits

    Published: Jul 24, 2015 by Jen Sobjack · 76 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    Bake up a large batch of these homemade Honey Cream Cheese Biscuits! They are easy to make, great alongside your favorite meal, and so tasty! They are even wonderful alone with a pat of butter.

    A stack of three honey cream cheese biscuits.

    About Honey Cream Cheese Biscuits

    Have you ever had a cream cheese biscuit? They are so tender and fluffy. You will be forever converted. They are tender and fluffy just like these buttery jam biscuits.

    This recipe is so full of flavor and texture. It has subtle hints of honey with a fluffy moist interior. The exterior is slightly crunchy. It’s undeniably good!

    Unlike the zucchini drop biscuits I shared with you a couple of weeks ago; these biscuits are rolled and cut. Don’t be afraid though, they are extremely simple.

    Close up view of the flaky layers of a honey cream cheese biscuit.

    How to Make Cream Cheese Biscuits

    Since I had never attempted cream cheese biscuits before, I turned to Cook’s Country to guide me with this recipe. I followed the recipe fairly close, with the exception of a few changes; one being the flour.

    Their recipe calls for a mix of all-purpose and cake flour. I opted to use straight all-purpose instead. I also added some honey. It’s light enough that you get just a hint, but it really makes these biscuits something special.

    Butter and cream cheese play a part in this recipe. Both are required in order to produce a moist and tender biscuit. Without the butter, the biscuits would end up like bricks.

    Buttermilk is also a culprit in keeping these biscuits impeccably moist. It’s a great additive to many baked goods when you are looking for a luxuriously tender texture.

    Step 1: Cut butter and cream cheese into flour

    Use a pastry cutter, fork, or two butter knives to cut cold butter and cream cheese into flour until it resembles coarse crumbs. There should be pea-sized lumps of butter and cream cheese in the flour.

    Flour base for cream cheese biscuits in bowl

    Step 2: Stir in buttermilk

    Gently fold cold buttermilk into the flour mixture until just combined. Take care not to overmix the dough. The dough will appear a bit dry, this is normal.

    Honey cream cheese biscuit dough in bowl

    Step 3: Shape biscuits and bake

    On a well-floured surface, knead the dough gently until it comes together in a ball. Work quickly and handle the dough as little as possible. Flatten the dough into an 8-inch circle and cut biscuits using a 2-inch rough cutter.

    Cream cheese biscuits cut into circles

    Place the biscuits on a baking sheet or cast iron skillet and bake for 10-15 minutes in a 450°F oven. Brush the tops with melted honey butter and bake for another 5 minutes.

    Unbaked honey cream cheese biscuits on a pan
    Brushing butter over over honey cream cheese biscuits with a pastry brush.

    Tips for Making Honey Cream Cheese Biscuits:

    • Make sure the butter, cream cheese, and buttermilk are super cold.
    • Don't overwork the dough. Knead and it as little as possible until it comes together.
    • When cutting the biscuits, don't twist the cutter. This will pinch the sides of the biscuits and affect how well it rises. Instead, press the cutter down firmly then lift straight up.

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    Continue to Content
    A stack of three honey cream cheese biscuits.

    Honey Cream Cheese Biscuits

    Yield: 16 biscuits
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    Bake up a large batch of these homemade Honey Cream Cheese Biscuits! They are easy to make, great alongside your favorite meal, and so tasty! They are even wonderful alone with a pat of butter.

    Ingredients

    For the biscuits

    • 2 ¾ cups (358 g) all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 4 ounces (113 g) cream cheese, cut into ½-inch pieces, cold
    • ¼ cup (57 g) unsalted butter, cut into pieces, cold
    • 1 cup (240 ml) buttermilk

    Honey butter

    • 1 cup (226 g) unsalted butter
    • ⅓ cup (113 g) honey

    Instructions

    1. Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
    2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk. Using a pastry blender cut the butter and cream cheese into the flour until the mixture resembles coarse crumbs. Stir the buttermilk into the flour until combined. (The dough might appear to be slightly dry.)
    3. Turn the dough out onto a lightly floured surface and knead just until the dough comes together. (Handle the dough as little as possible.) 
    4. Roll the dough out into an 8-inch circle. Cut the dough using a 2-inch circle biscuit cutter and place them on the prepared baking sheet. Gently re-roll any leftover dough to cut more biscuits if needed. 
    5. Bake for 10-15 minutes or until lightly golden brown. Brush with melted honey butter and bake for another 5 minutes. Cool on a wire rack for 5 minutes before serving. Enjoy them warm.

    For the honey butter

    1. Melt the butter in a small saucepan over low heat. Stir in honey until well combined. 

    Notes

    Leftover honey butter can be stored in an airtight container in the refrigerator for up to 1 month. Bring to room temperature and whip with an electric mixer until fluffy.

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    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 115Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 316mgCarbohydrates: 17gFiber: 1gSugar: 0gProtein: 4g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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    © Jen Sobjack
    Cuisine: American / Category: Bread & Biscuits
    Previous Post: « Chocolate Bourbon Pecan Bars
    Next Post: Fudgy Oatmeal Bars »

    Reader Interactions

    Comments

    1. Diana says

      November 21, 2020 at 4:03 pm

      Hi, if I can't get the buttermilk, what I can use ?

      Reply
      • Jen Sobjack says

        November 22, 2020 at 1:52 pm

        Mix 1 scant cup of whole milk with 1 tablespoon of fresh lemon juice or vinegar and let it sit for 5 minutes before using.

        Reply
    2. Dilla says

      November 16, 2020 at 7:38 pm

      Hi! I just follow you on instagram and now im enjoying your recipes!!
      I wanna make this but the problem is we dont have buttermilk in it. Does milk+vinegar work for this recipe? Thank you!

      Reply
      • Jen Sobjack says

        November 18, 2020 at 8:55 am

        Yes, milk with vinegar or lemon juice is a great substitute for buttermilk. Make sure to use whole milk for the best results.

        Reply
    3. Mindy says

      March 28, 2020 at 7:28 pm

      Jen, these are AMAZING. Thank you for sharing this recipe!!

      Reply
    4. Larry Doyle says

      February 20, 2020 at 10:42 pm

      First of all I really enjoy your site very much. I have been baking for many years English Muffins are one of my favorite breads to do. These are fantastic, I load them up with my homemade butter and jams and local honey. Such a simple treat!
      Larry D.

      Reply
    5. Jeanette says

      January 26, 2020 at 2:32 am

      Ohh I've got to get the stuff to make these. They sound yummy

      Reply
    6. Petronella Rabe says

      January 25, 2020 at 12:29 pm

      What is the difference between all-purpose and cake flour? I am from South Africa and we don't have an all-purpose flour. Can one do it with only cake flour?

      Reply
      • Jen Sobjack says

        January 27, 2020 at 2:10 pm

        All-purpose flour is sometimes called plain flour. It contains more protein content than cake flour. Cake flour has a low protein content making it best for cakes and cupcakes. Using cake flour for biscuits may change the structural integrity of the final product.

        Reply
    7. Dawna Wagoner says

      August 11, 2019 at 1:05 pm

      Just made these. They are amazing!

      Reply
      • Jen Sobjack says

        August 12, 2019 at 9:06 am

        I'm so happy you liked the biscuits, Dawna!

        Reply
    8. Marsha says

      December 26, 2018 at 2:44 pm

      I just took these out of the oven and oh my. The only thing I did different was, I used self rising flour. Light as a feather. ?

      Reply
      • Jen Sobjack says

        January 02, 2019 at 10:23 am

        I love the idea of using self-rising flour! Thanks for sharing!!

        Reply
      • Angel says

        March 27, 2019 at 2:58 pm

        Did you leave out the baking soda & powder since you used self rising? Thanks ...

        Reply
    9. Jessica K says

      November 03, 2018 at 12:29 pm

      These were delicious

      Reply
      • Jen Sobjack says

        November 03, 2018 at 3:44 pm

        I'm happy to hear that!

        Reply
    10. Niz says

      August 21, 2018 at 7:46 pm

      Sounds perfect for Turkey Day. Can I prepare and leave in frig the night before take out and cook the next day?

      Reply
      • Jen Sobjack says

        August 22, 2018 at 10:09 am

        I suppose you could do that. I do it with scones all the time and they are practically the same thing. I see no reason why this would be a problem.

        Reply
    11. Art from My Table says

      September 15, 2017 at 5:56 pm

      Love all of those flaky layers! And that glaze?! Sure looks a lot like heaven!

      Reply
    12. Jocelyn (Grandbaby Cakes) says

      September 12, 2017 at 3:10 pm

      These biscuits look fantastic!!

      Reply
    13. Platter Talk says

      October 06, 2016 at 10:32 am

      Oh boy! These look amazingly scrumptious!!! I love my biscuits, Thanks.

      Reply
    14. [email protected] says

      August 29, 2015 at 8:36 pm

      Oh my! These biscuits look divine!

      Reply
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