Extra-tender cream cheese biscuits are made for your favorite jam.
Along with butter, cream cheese makes these layered biscuits extra tender.
Learn how to make cream cheese biscuits.
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To prepare these biscuits in advance, follow the recipe through Step 4.
Freeze for up to a month, then bake from frozen as directed.
You’ll love having these biscuits on hand and ready to bake at a moment’s notice.
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Pair with yourbrunch favorites, including eggs, bacon,quiche, and more.
Use in the place of buns for hot sliders for lunch or pair with chili or soup for dinner.
The cheddar butter and strawberry ginger jam in the same issue are amazing, too."
Credit:Caitlin Bensel; Food Stylist: Torie Cox
OneSouthern Livingcommunity member commented, “These were delicious.
Best biscuits Ive ever made.”
Another said, “Perfect biscuits for jam!!
Credit:Caitlin Bensel; Food Stylist: Torie Cox
My husband loved these.
They are so good and easy recipe.”
Can I Make Cream Cheese Biscuits Ahead?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
you could also refrigerate them for up to two days before baking.
Freeze for up to three months for longer storage.
Line a large rimmed baking sheet with parchment paper.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Using a pastry blender or 2 forks, cut in cold butter until pieces are the size of peas.
Stir in cold buttermilk until a crumbly dough forms.
Roll and cut biscuits:
Turn out dough onto a lightly floured surface.
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Pat into a rough square; cut into 4 even portions.
Stack dough portions on top of each other; pat down into a square again.
Repeat process 3 more times.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cut biscuits into squares:
Cut into 16 squares.
Place at least 1/2 inch apart on prepared baking sheet.
Freeze, uncovered, 10 minutes.
Brush tops evenly with egg; sprinkle with sea salt.
Bake biscuits:
Bake in preheated oven until golden brown, 13 to 15 minutes.
Cool on baking sheet on a wire rack 5 minutes.
While you’re free to use low-fat cream cheese for biscuits, it may affect the texture slightly.
It has a higher water content, meaning the biscuits might come out slightly less rich and tender.
Overworking biscuit dough could cause a dense result, as can having a heavy hand when measuring dry ingredients.
confirm to spoon and level your flour for consistent results.
