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.
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.
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.
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.
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.
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.
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.
NEED MORE BAKING IDEAS? Subscribe to our newsletter and follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Honey Cream Cheese Biscuits
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 3/4 cups (358 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 ounces (113 grams) cream cheese, cut into 1/2-inch pieces, cold
- 1/4 cup (57 grams) unsalted butter, cut into pieces, cold
- 1 cup (240 milliliters) buttermilk
Honey butter
- 1 cup (226 grams) unsalted butter
- 1/3 cup (113 grams) honey
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
- 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.)
- Turn the dough out onto a lightly floured surface and knead just until the dough comes together. (Handle the dough as little as possible.)
- 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.
- 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
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 115 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 9mg Sodium: 316mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 4g
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
Larry Doyle says
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.
Jeanette says
Ohh I’ve got to get the stuff to make these. They sound yummy
Petronella Rabe says
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?
Jen Sobjack says
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.
Dawna Wagoner says
Just made these. They are amazing!
Jen Sobjack says
I’m so happy you liked the biscuits, Dawna!
Marsha says
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. 🤗
Jen Sobjack says
I love the idea of using self-rising flour! Thanks for sharing!!
Angel says
Did you leave out the baking soda & powder since you used self rising? Thanks …
Jessica K says
These were delicious
Jen Sobjack says
I’m happy to hear that!
Niz says
Sounds perfect for Turkey Day. Can I prepare and leave in frig the night before take out and cook the next day?
Jen Sobjack says
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.
Art from My Table says
Love all of those flaky layers! And that glaze?! Sure looks a lot like heaven!
Jocelyn (Grandbaby Cakes) says
These biscuits look fantastic!!
Platter Talk says
Oh boy! These look amazingly scrumptious!!! I love my biscuits, Thanks.
Christin@SpicySouthernKitchen says
Oh my! These biscuits look divine!