The First Bite That Changed Everything
The smell of warm butter and buttermilk hit me the second I walked into my aunt’s kitchen. She handed me a biscuit fresh from the oven. One bite—flaky, creamy, just sweet enough—and I was hooked. Ever wondered how you could turn Fluffy Southern Buttermilk Cream Cheese Biscuits into something unforgettable? That first taste made me need the recipe. Now, I make them every Sunday. The way they melt in your mouth? Pure magic. What’s your favorite food memory? Share below!My Biscuit Disaster (And Why It Worked)
My first try at these biscuits was messy. I forgot to chill the butter and cream cheese. The dough stuck to everything—my hands, the counter, even the cat (oops). But guess what? They still tasted amazing. Home cooking isn’t about perfection. It’s about joy, even in the flops. That’s why I keep making them. Messy or not, they bring people together. Ever had a kitchen fail that turned out okay? Tell me about it!Why These Biscuits Stand Out
– The cream cheese adds a rich tang you won’t find in regular biscuits. – Grating cold butter creates tiny pockets of flakiness in every bite. Which flavor combo surprises you most—buttery, tangy, or sweet? Try them with honey or jam. You’ll see what I mean. These biscuits are versatile. They work for breakfast, dinner, or a midnight snack. What’s your go-to biscuit topping?A Slice of Biscuit History
These biscuits have deep roots in the American South. They were born from simple, hearty farm cooking. Cream cheese was a later twist, adding luxury to humble ingredients. *Did you know?* Some say biscuits were originally cooked on cast-iron skillets over open fires. Today, they’re a staple at family tables. Want to try a classic Southern meal? Pair these with fried chicken. Who’s making them this weekend?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 2 cups | plus more for flouring work surface |
| Granulated sugar | 1 tablespoon | |
| Baking powder | 1 tablespoon | |
| Sea salt | ¾ teaspoon | |
| Baking soda | ½ teaspoon | |
| Cold butter (unsalted or salted) | 4 tablespoons | plus more for brushing biscuits |
| Cold cream cheese | 5 ounces | cut into small pieces |
| Cold buttermilk | 1 cup |
How to Make Fluffy Southern Buttermilk Cream Cheese Biscuits
Step 1 Preheat your oven to 450°F. Move the rack to the second-highest spot. This ensures even baking. Cold ingredients make fluffier biscuits.
Step 2 Whisk flour, sugar, baking powder, salt, and baking soda. Sifting adds air for lightness. Grate cold butter right into the bowl.
Step 3 Add cream cheese pieces. Use a pastry cutter to blend. Stop when it looks like coarse crumbs. (Hard-learned tip: Don’t overmix—it toughens the dough.)
Step 4 Pour in cold buttermilk. Stir gently just until combined. Too much mixing makes dense biscuits. Flour your hands and work surface lightly.
Step 5 Knead the dough a few times. Fold it to create layers. Press into a 1-inch-thick rectangle. Cut biscuits close together to avoid scraps.
Step 6 Brush tops with butter or cream. Bake 12 minutes until risen. Broil briefly for golden tops. Watch closely—they burn fast! What’s your biggest biscuit-making challenge? Share below! Cook Time: 14 minutes Total Time: 24 minutes Yield: 6 servings Category: Breakfast, Bread
3 Fun Twists on Classic Biscuits
Cheesy Garlic Add 1/2 cup shredded cheddar and 1 tsp garlic powder. Perfect with soups or stews.
Sweet Honey Butter Mix 2 tbsp honey into the dough. Drizzle extra on top after baking.
Herb & Black Pepper Fold in 1 tbsp fresh herbs and 1/2 tsp cracked pepper. Great for savory lovers. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve warm with sausage gravy or jam. For brunch, add scrambled eggs and bacon. Pair with sweet iced tea or hot coffee. A cold lager works for dinner. Which would you choose tonight? Tell us below!
Keep Them Fresh or Freeze for Later
These biscuits taste best fresh, but leftovers stay good for 2 days in the fridge. Warm them in a 300°F oven for 5 minutes. Freeze unbaked dough or cooked biscuits for up to 3 months. Thaw frozen dough overnight before baking. *Fun fact*: My grandkids sneak frozen biscuit dough straight from the freezer—it’s that good! Batch cooking? Double the recipe and freeze half. Why this matters: Busy mornings call for ready-to-bake treats. Have you tried freezing biscuit dough before? Share your tricks below!Fix Common Biscuit Troubles
Too dense? Don’t overwork the dough—gentle folds keep them fluffy. Dry crumbs? Measure flour by spooning it into the cup. Flat biscuits? Check your baking powder’s expiration date. Why this matters: Small tweaks make big differences in texture. Sticky dough? Use a light hand with flour—too much makes biscuits tough. Burnt tops? Broil for just 30 seconds at a time. Which issue trips you up most? Let’s troubleshoot together!Your Biscuit Questions Answered
Q: Can I make these gluten-free?
A: Swap in a 1:1 gluten-free flour blend. Add 1/4 tsp xanthan gum for structure.
Q: How far ahead can I prep the dough?
A: Chill it up to 24 hours. Bake straight from the fridge.
Q: No buttermilk? What’s a good swap?
A: Mix 1 cup milk with 1 tbsp lemon juice. Let it sit 5 minutes.
Q: Can I double this recipe?
A: Yes! Use two baking sheets to avoid overcrowding.
Q: Why grate the butter?
A: Tiny shreds melt evenly for flaky layers. Try it in pie crust too!
Bake, Share, and Enjoy!
Nothing beats warm biscuits with honey or jam. These remind me of Sunday breakfasts at my grandma’s farm. Whip up a batch and savor the comfort.Tag @SpoonSway on Pinterest with your biscuit photos—I’d love to see your creations!
Happy cooking! —Sarah Cooper.
Fluffy Southern Buttermilk Cream Cheese Biscuits
Description
Fluffy, buttery, and rich with cream cheese, these Southern-style biscuits are perfect for breakfast or as a side.
Ingredients
Instructions
- Preheat oven to 450 F. Move the oven rack to the second-highest position.
- In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. (You can also sift if desired.)
- Grate cold butter into the bowl.
- Add cream cheese into the bowl.
- Using a pastry cutter (pastry blender), cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse meal.
- Pour buttermilk into the bowl. Gently stir with a rubber spatula to form a dough.
- Spread some flour on your work surface. Transfer the dough onto the lightly floured surface.
- Sprinkle more flour over the dough and on your hands. (Try to use as little flour as possible.)
- Gently knead and fold the dough, adding more flour to prevent the dough from sticking to your hands and work surface.
- Fold the dough several times to create layers, and then gently flatten the dough out into a 1-inch thick rectangle. (you should be able to cut out 4 (3-inch) biscuits.
- Dip your biscuit cutter in flour and cut out the biscuits. Place biscuits about 1 inch apart on a baking sheet.
- Flatten the remaining dough again and cut out two more biscuits.
- Brush biscuit tops lightly with butter or heavy whipping cream to encourage browning.
- Bake for approximately 12 minutes. If necessary allow extra time.
- Take the biscuits out of the oven and brush with melted butter.
- Set your oven to a low broil and place the biscuits back into the oven.
- Broil until the tops are golden brown. (Do not take your eyes off the biscuits! Broiling happens fast.)
- Remove from oven and brush with additional melted butter.
- Serve biscuits hot or at room temperature.
- Store any leftover biscuits in an airtight container.
Notes
- For extra flakiness, handle the dough as little as possible and keep all ingredients cold.
Biscuits, Buttermilk, Cream Cheese, Southern, Breakfast
