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.

Honey Cream Cheese Biscuits

A stack of three 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.
Jen Sobjack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 16

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, cold

Honey butter

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

Instructions

Make the biscuits

  • 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.

Make the honey butter

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

Video

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.

Nutrition

Serving: 1biscuit | Calories: 262kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 221mg | Potassium: 136mg | Fiber: 1g | Sugar: 7g | Vitamin A: 563IU | Vitamin C: 0.04mg | Calcium: 65mg | Iron: 1mg
Course: Appetizer
Cuisine: American

84 Comments

  1. Jessica K says:

    5 stars
    These were delicious

    1. Jen Sobjack says:

      I’m happy to hear that!

  2. Jessica K says:

    5 stars
    These were delicious

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

    1. 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.

  4. Art from My Table says:

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

  5. Jocelyn (Grandbaby Cakes) says:

    These biscuits look fantastic!!

  6. Platter Talk says:

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

  7. Christin@SpicySouthernKitchen says:

    Oh my! These biscuits look divine!

  8. Sarah | Broma Bakery says:

    Girl. Yes. Is there a way for you to mail me these, because I am drooling right now! Cream cheese sounds amazing in these and must give them a wonderful acidity.

  9. 5 stars
    Wow – my mouth is already watering looking at your photos! I love biscuit, and usually cream cheese in them. But putting both together – that’s my dream! Pinned! 😀

    1. Cream cheese biscuits are the best! Thanks, Julie!

  10. 5 stars
    Wow – my mouth is already watering looking at your photos! I love biscuit, and usually cream cheese in them. But putting both together – that’s my dream! Pinned! 😀

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