Best Cream Cheese Biscuits Recipes

CREAM CHEESE BISCUITS

Steps:

• Combine flour, baking powder and salt in bowl.
• Cut in butter and cream cheese until mixture is crumbly.
• Make well in center; pour in milk.
• Stir just until dough clings together.
• Knead gently 4 or 5 strokes on lightly floured surface.
• Roll to 1/2-inch thickness.
• Cut with floured 2-inch biscuit cutter.
• Place on baking sheet.
• Make indentation in each biscuit with thumb.
• Brush biscuits with additional milk.
• Spoon about 1/2 teaspoons jam into each indentation.
• Bake at 450 degrees for 10 to 12 minutes or until golden brown.

3 INGREDIENT CREAM CHEESE BISCUITS

Steps:

• 1. Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through
• 2. Turn out onto a piece of lightly floured parchment paper and pat it into a disc shape refrigerate 1 hour
• 3. Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
• 4. Sprinkle a work surface with flour, unwrap the dough and sprinkle and a rolling pin lightly with flour.
• 5. Roll out to a 1/2 inch thick and cut with a 1+1/4 inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
• 6. Stick the scraps together and make more biscuits. If you can't fit them all on the baking sheet refrigerate and bake them in turns.
• 7. Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.
• 8. They are best eaten fresh and warm.!!

ORANGE-CREAM CHEESE BISCUITS

Steps:

• Heat oven to 450°F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times.
• Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.
• Bake 8 to 10 minutes or until golden brown.

SLICED GRILLED STEAK ON BLUE CHEESE BISCUITS WITH WATERCRESS, SOUR CREAM, AND SLICED TOMATOES

Steps:

• Preheat the oven to 450°F.
• Preheat a grill pan or outdoor grill to high heat.
• Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the EVOO. Pour into a 9 x 13-inch glass dish or a sealable plastic bag. Add the flank steak and coat it evenly in marinade. Let stand for 10 minutes.
• While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board. Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
• Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing.
• Thinly slice the tomato and coarsely chop the watercress; reserve.
• To serve, thinly slice the rested meat on an angle, cutting against the grain. (To make easy work of the slicing, use a sharp knife.) Split each of the four biscuits in half. Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side. Wow! What a looker!

CREAM CHEESE AND CHIVE BISCUITS

Steps:

• Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and chives. Using a pastry blender, cut in the butter and cream cheese until the mixture resembles coarse crumbs with a few larger clumps remaining.
• Pour in the buttermilk; using a fork, mix in buttermilk until incorporated and the dough just comes together. The dough will be slightly sticky; do not overmix.
• Turn out the dough onto a lightly floured work surface. With floured fingers, gently knead about four times, until all the crumbs are incorporated and the dough is smooth. With a lightly floured rolling pin, gently roll out the dough to an 11-by-8-inch rectangle, about 1 inch thick. Using a bench scraper or long offset spatula to lift the ends of the dough, fold the rectangle into thirds (like a business letter). Give the dough a quarter turn. Roll out the dough again (to the same dimensions), and repeat the folding process. Wrap with plastic, and refrigerate for 30 minutes.
• Return the dough to the work surface. Roll out as before, and repeat the folding process. Give the dough another quarter turn; roll out the dough one more time, again into a rectangle about 1 inch thick. Using a sharp knife, trim and discard 1/4 inch from all sides; divide the rectangle into 12 equal squares or rectangles. Place on the prepared baking sheet about 1 1/2 inches apart. Refrigerate for 1 hour.
• Preheat the oven to 425°F. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 15 to 18 minutes. Transfer the biscuits to a wire rack to cool.
• Cream Cheese Biscuit how-to
• On a lightly floured work surface, dough is rolled into an 11-by-8-inch rectangle.
• The top and bottom thirds are folded inward, overlapping at the center.
• The dough is given a quarter turn, then the rolling and folding is repeated twice more.

CREAM CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees.
• Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together.
• Do not overmix.
• Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2".
• Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
• Serve warm.

CREAM CHEESE FILLED BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• Grease cookie sheet.
• In mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency.
• Add milk until dough is moistened.
• Place dough onto floured surface and knead 2-3 times (do not overknead or biscuits will be tough).
• Use rolling pin to roll dough to desired thickness.
• Cut biscuits with a round cookie cutter or biscuit cutter.
• Place on cookie sheet.
• Bake until golden brown, approximately 15 minutes.

SOUR CREAM AND CHEESE BISCUITS

Steps:

• Combine first 5 ingredients in a large bowl. Make a well in the center.
• Add sour cream and cooking oil to the well. Stir until moistened.
• Turn out onto lightly floured surface.
• Knead 6 times.
• Roll or pat out into 3/4 inch thickness.
• Cut into 2 inch circles with biscuit cutter.
• Arrange on a greased sheet about 2 inches apart.
• Bake in 450 degree oven for about 15 minutes until risen and golden.

"EVERYTHING" BISCUITS WITH VEGETABLE CREAM CHEESE

Steps:

• Combine the poppy seeds, sesame seeds, dried garlic, dried onion and flaky salt on a small plate (see Cook's Note).
• Position a rack on the bottom shelf of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, sugar and 1 1/2 teaspoons kosher salt in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add 1 cup of the buttermilk and pulse several times until the dough just comes together but is not fully incorporated.
• Turn the dough out onto a floured work surface and pat into a 12-by-6-inch rectangle with the long side facing you. Lightly mark the dough in thirds vertically. Using a bench scraper or your hands, fold the dough upon itself like a letter: Pick up the first third and fold it on top of the center third. Next, pick up the remaining third and fold it over the first two. Using your hands, press the dough back into a 12-by-6-inch rectangle, making sure the work surface and dough are still lightly floured and repeat the letter fold. Press the dough into a 10-by-7.5-inch rectangle, then cut into twelve 2 1/2-inch squares. Brush the tops with buttermilk and then dip into the "everything" spice blend.
• Arrange on the prepared baking sheet and bake until the bottoms are golden brown and the biscuits are cooked through, 12 to 15 minutes, rotating the pan once halfway through baking. Let the biscuits cool slightly on the baking sheet for 10 minutes.
• Meanwhile, beat the cream cheese with the remaining 1 1/2 teaspoons buttermilk in a large bowl. Stir in the scallions, bell peppers, carrots and celery. Season with kosher salt. Transfer to a small serving bowl and serve alongside the warm biscuits.

STRAWBERRY-CREAM CHEESE BISCUITS

Steps:

• Heat oven to 450°F. Stir Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds.
• Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
• Stir together cream cheese and preserves. Spoon about 1 teaspoon cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Serve warm.

CREAM CHEESE CHEDDAR BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients into food processor and pulse until well combined. Add cheese and cut butter and cream cheese into small chunks and distribute throughout processor bowl.
• Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
• Pour milk through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
• Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
• Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

CREAM CHEESE DROP BISCUITS-ANNETTE'S

Steps:

• 1. Preheat oven to 375°F. In the bowl of a food processor, pulse together flour, baking soda and salt. Add cream cheese and butter and pulse well to combine.
• 2. With the blade running add buttermilk and process until you have a very sticky dough.
• 3. Using a scooper to ensure even portions, between 2 and 4 tablespoons, drop scoops onto an ungreased baking sheet. Brush the tops with melted butter.
• 4. Bake for 20-25 minutes, or until tops are golden brown. Enjoy!

CREAM CHEESE AND CHIVE BISCUITS RECIPE - (4.6/5)

Steps:

• Heat the oven to 425 F. Line a baking sheet with a silicone mat or parchment paper. In a large mixing bowl, combine the flour, baking powder, soda, sugar, and salt. Stir with a whisk to blend thoroughly. Cut the butter and cream cheese into small pieces and add to the dry mixture. Work in with a pastry blender and/or fingers until the mixture resembles coarse meal. This can also be done in a food processor, but pulse just until the mixture resembles coarse meal. Stir in the chives and then add the buttermilk. Stir the dough with a fork just until the dry ingredients moistened, then turn the mixture out onto a floured surface. Knead the 4 or 5 times, or just until the dough holds together and forms a smooth, soft dough. Don't overwork the dough or the biscuits will be tough. Work in a little more flour, if necessary. Pat the dough or roll it into a circle about 3/4 inch thick. Cut round or square shapes out with a biscuit cutter and arrange the biscuits on the prepared baking sheet. Gently bring the scraps together and continue cutting out biscuits. Brush each biscuit top with melted butter. Bake for 12 to 16 minutes, or until the tops are until lightly browned. Makes 12 to 14 standard size 2 1/2-inch biscuits, or about 20 2-inch biscuits. Expert Tips ■ For extra-flaky biscuits, freeze the cream cheese and butter. ■ Combine the fat with the dry ingredients until the crumbs are coarse, or about 1/4-inch in size. The small pieces of butter and cream cheese create the flaky pockets in the biscuits. ■ Substitute 1/2 cup whole wheat flour 1/2 cup of the all-purpose flour in the recipe.

TINY CREAM CHEESE BISCUITS - DEE DEE'S

Steps:

• 1. Beat cream cheese and butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add flour, beating at low speed just until blended.
• 2. Spoon dough into ungreased miniature (1 3/4-inch) muffin pans, filling full.
• 3. Bake at 400 degrees for 15 to 17 minutes or until golden. Serve hot.

LOX AND CREAM CHEESE BISCUITS

Steps:

• Bake biscuits as directed on package; cool.
• Split biscuits in half; spread bottom halves with cream cheese spread.
• Top with lox and tops of biscuits.

SHERRY'S "GOOD MORNING" ORANGE-CREAM CHEESE BISCUITS

Steps:

• Preheat oven to 450°F. In bowl, stir baking mix, orange peel and orange juice until soft dough forms. Beat for 30 seconds. Place dough on surface that's been generously dusted with baking mix. Roll in baking mix to coat, knead 10 times. Roll dough 1/2" thick. Cut with a 2-1/2" cutter dipped in baking mix. Place biscuits on ungreased cookie sheet. Press thumb slightly in center of each biscuit.
• In small bowl, stir together cream cheese and marmalade. Spoon about 1 tsp. cream cheese mix into center of each biscuit, sprinkle with sugar.
• Bake for 7-9 minutes or until golden brown.

CREAM CHEESE BISCUITS

Steps:

• 1. Heat oven to 375. In a mixing bowl, cut cream cheese into biscuit mix until it resembles a cornmeal consistency. Add enough milke to mositen. Place dough on a floured surface and knead only 2-3 times. Make sure not to over knead, no one likes a tough biscuit!
• 2. With a rolling pin, roll dough to desired thickness and cut with round cookie cutter or a glass, making sure to dip in flour before cutting.
• 3. Place on baking sheet and bake for about 15 minutes until golden brown. These are so good for breakfast or with a classic dinner like meatloaf and mashed potatoes.

STRAWBERRY-CREAM CHEESE BISCUITS

Steps:

• 1. Heat oven to 450°. Stir Bisquick orange peel and orange juice until soft dough forms beat vigorously 30 seconds.2. Place dough on surface sprinkled with Bisquick roll in Bisquick to coat. Shape into a ball knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick. Place on ungreased cookie sheet.3. Mix cream cheese and preserves. Spoon about 1 teaspoon cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown.HIGH ALTITUDE (3500 to 6500 feet): Not Recommended.NUTRITION FACTS: 1 Biscuit: Calories 135 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 5mg Sodium 360mg Carbohydrate 20g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 4% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 1 FatFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ORANGE-CREAM CHEESE BISCUITS

Steps:

• Heat oven to 450°F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times.
• Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.
• Bake 8 to 10 minutes or until golden brown.

CREAM CHEESE BISCUITS(COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
• Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 8 by 6-inch rectangle, about ¾ inch thick. Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until light brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.
• MAKE AHEAD: Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and bake as directed.
• Instead of rolling the dough, cutting round biscuits, then rerolling the scraps to cut more, we roll the dough into a rectangle and cut 12 square biscuits.