Honey Cream Cheese Biscuits

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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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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.


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


  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. 


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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  1. Leona Sabol says:

    These biscuits are the best . Easy and inexpensive to make as well .

  2. This biscuits are the best I’ve ever had.
    I’ve been on the hunt for “really good” biscuit recipe and I found it here, thanks so much for sharing your wonderful recipe with the masses. That honey butter is a perfect compliment to these amazing biscuits ❤️

  3. Hi, if I can’t get the buttermilk, what I can use ?

    1. 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.

  4. 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!

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

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

  6. 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.