Easy Cheese Cream Biscuit Recipe (Ready in 30 Min)
Listen, I’m going to share something that changed my Tuesday afternoons forever. My neighbor showed me this cheese cream biscuit recipe three years ago, and I’ve been making batches every week since then.
Here’s what I love: you probably have everything sitting in your fridge right now. And honestly? These taste way better than anything I’ve grabbed at the bakery on my way home from work.
Table of Contents
Ingredients Needed
For the Biscuit Dough
This makes about 12-15 biscuits, depending on how enthusiastic you get with the scooping:
- 2 cups all-purpose flour (just the regular kind)
- 1/2 cup butter (leave it on the counter for an hour, future you will thank present you)
- 1/2 cup sugar (white granulated, nothing fancy)
- 1 egg (any size works, I’ve used them all)
- 1 teaspoon vanilla extract (the fake stuff is fine, don’t @ me)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
That butter thing is important. I learned this the hard way when I tried to microwave cold butter. Ended up with a melted puddle and sad, flat biscuits. Learn from my mistakes.
For the Cream Cheese Filling
Even shorter list:
- 8 ounces cream cheese (that’s one normal package, also needs to be soft)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Pro tip from my many failures: set out the cream cheese when you set out the butter. I’ve forgotten this approximately 47 times. Then you’re standing there trying to beat lumpy cream cheese and questioning your life choices.
Room temperature means you can press your finger into it easily. Not squishy, not hard. Like… a stress ball? Is that helpful? It’s helpful to me.
How to Make Instructions
Step 1: Prepare Your Ingredients
Okay, so first thing, and I mean first, before you do anything else—take out your butter and cream cheese. Put them on the counter.
Set a timer for 45 minutes if you’re forgetful like me. I use my phone because I’ve walked away and forgotten I was baking many, many times.
Turn your oven to 350°F. Put parchment paper on a baking sheet. I’ve skipped the parchment paper exactly once. Spent 20 minutes scraping stuck biscuits off the pan. Never again.
Get all your ingredients lined up. I learned this from cooking shows. They call it “mise en place,” which is French for “don’t frantically search for baking powder while your mixer is running.”
Step 2: Make the Biscuit Dough
Grab your biggest bowl. Toss in the soft butter and sugar. Mix them together until they look pale and fluffy—kind of like buttercream frosting.
I use a hand mixer on medium speed for maybe 3 minutes. You can use a wooden spoon if you want an arm workout. My grandma did it by hand for 50 years, so it definitely works.
Crack in your egg and splash in the vanilla. Mix again until everything’s friends.
Here’s where I used to mess up: I’d dump all the flour in at once. Don’t do that. Mix your flour, baking powder, and salt in a separate bowl first. Then add it to the butter mixture.
Stir until you don’t see white flour streaks anymore. The dough should feel soft and slightly sticky. If it’s really sticky, sprinkle in a tiny bit more flour. If it’s crumbly and won’t hold together, add a splash of milk.
Step 3: Prepare the Cheese Cream Filling
This part is so easy it feels like cheating.
Throw your soft cream cheese into a clean bowl. Beat it with a mixer or a strong spoon until it’s smooth. My arm gets tired after about 30 seconds of hand mixing, so I usually give up and use the mixer.
Add the powdered sugar and vanilla. Mix until it looks like thick frosting. Taste it. Is it sweet enough? Need more sugar? Add it. Your biscuits, your rules.
I sometimes add a tablespoon of heavy cream if I want it extra silky. My sister thinks this is unnecessary. We agree to disagree.
Step 4: Assemble and Bake
Scoop out about a tablespoon of dough. Roll it between your hands into a ball. This is where kids love to help, by the way. My son calls it “making snowballs.”
Line up the balls on your baking sheet with some space between them. They spread a little bit, not a lot.
Now comes the fun part. Push your thumb right into the center of each ball. Make a deep dent, like a little bowl. The first time I made these, I was too gentle. The filling had nowhere to go. Go deeper than you think.
Spoon about a teaspoon of cream cheese filling into each dent. And I mean a teaspoon, not a heaping tablespoon. I got greedy once. The filling bubbled over and burned in the pan. Learned that lesson.
Stick them in the oven for 12-15 minutes. They’re done when the edges look golden, but the middles still seem a bit pale and soft.
Step 5: Cool and Store
Here’s the hardest part: waiting. Leave them on the baking sheet for 5 minutes.
I know they smell amazing. I know you want to eat one immediately. But they’re fragile when they’re hot. Trust me. I’ve had biscuits crumble in my hand because I’m impatient.
After 5 minutes, move them to a cooling rack. Or a plate. Or your countertop is covered with paper towels. Whatever you have.
Wait until they’re completely cool to take a bite. The filling sets up as it cools and won’t squish out everywhere.
Serving and Storage Tips
Best Ways to Serve
I eat these for breakfast with coffee. My husband eats them as dessert after dinner. My kids want them in their lunchboxes.
They’re good at room temperature. They’re also good slightly warm—like 10 seconds in the microwave, warm, not hot.
For my book club, I arrange them on a nice plate and dust them with powdered sugar using a small strainer. Makes them look bakery-fancy.
My friend serves them with fresh strawberries on the side. Another friend pairs them with hot tea. I’ve eaten them standing over the sink at midnight. All valid choices.
How to Store Properly
Put them in a container with a lid. I use an old cookie tin. They stay good for about 4 days on the counter.
If your house is really hot—like summer, no AC, put them in the fridge. Just remember to take them out 30 minutes before eating. Cold biscuits are sad biscuits.
Stack them carefully with parchment paper between layers. Otherwise, the filling makes them stick together.
Can You Freeze These Biscuits?
Yes! I freeze batches all the time.
Freeze them spread out on a tray first. Once they’re frozen solid, transfer to a freezer bag. Write the date on the bag because frozen things all look the same after a month.
They keep for 2 months. To thaw, just leave them on the counter for an hour or two.
Or warm them in a 300°F oven for 5 minutes. They taste freshly baked. Don’t microwave from frozen—I tried this during a moment of weakness, and they got weird and soggy.
Helpful Notes
Common Mistakes to Avoid
The cold ingredient disaster: I already mentioned this, but it’s worth repeating. Cold butter and cold cream cheese will ruin your day. They don’t mix right. You get chunks and lumps and frustration.
The overfilling incident: More filling seems like a good idea until it’s bubbling out and burning on your pan and smoking up your kitchen. I set off my smoke alarm this way. My dog was not happy.
The overbaking tragedy: These should be soft and tender. I once left them in too long because I was helping with homework. They turned out hard and crunchy. The texture was all wrong.
The shallow dent problem: Make that thumb indent DEEP. I was too timid at first. The filling just slid off the top during baking.
The impatient eating mistake: I’ve burned my mouth on hot filling more times than I want to admit. Wait. Just wait.
Variations You Can Try
Once you’ve made the basic version a few times, try these:
Chocolate chip version: My daughter’s favorite. Fold mini chocolate chips into the dough. She likes about half a cup.
Lemon twist: Swap vanilla for lemon extract. Add some lemon zest to the filling. These taste like spring. My mom requests these specifically.
Cinnamon sugar coating: Roll the dough balls in cinnamon and sugar before making the indent. Tastes like snickerdoodles met cheesecake.
Berry swirl: Mix a spoonful of jam into the cream cheese filling. I’ve done raspberry, strawberry, and blueberry. All winners.
Savory alternative: Skip the sugar in the filling. Add shredded cheddar, herbs, and garlic powder instead. My husband prefers these with soup.
Tips for Best Results
Use real butter. I tried margarine once to save money. False economy. They didn’t taste right.
When you measure flour, spoon it into the measuring cup and level it off with a knife. Don’t scoop directly from the bag. That packs in too much flour, and you’ll get dry, crumbly biscuits. Ask me how I know.
Room temperature eggs work better. But honestly, if you forget, it’s not the end of the world. I’ve used cold eggs plenty of times.
Parchment paper is your friend. Or a silicone baking mat. Don’t skip this unless you enjoy scrubbing pans.
Only bake one sheet at a time in the middle rack. I tried baking two sheets once—one on top, one on the bottom. The bottom ones got too dark.
If you’re doubling the recipe, make two separate batches. Don’t just dump double everything in one bowl. I tried this, and the mixing was uneven. Some parts had too much baking powder, some had too little.
Easy Cheese Cream Biscuit Recipe
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set butter and cream cheese out to soften.
- Cream the softened butter and sugar together in a large bowl until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, mix flour, baking powder, and salt. Gradually add to the wet mixture and stir until a soft dough forms.
- In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet.
- Press a deep thumb indent into each dough ball and fill with about 1 teaspoon of cream cheese filling.
- Bake for 12–15 minutes until edges are lightly golden. Let cool for 5 minutes before transferring to a rack.
Notes
FAQs
How long do cheese cream biscuits stay fresh?
In a sealed container on your counter, they’re good for 4 days. In the fridge, for a week. But let’s be honest—they’ve never lasted a week at my house. My family devours them.
Can I use low-fat cream cheese for the filling?
You can, but you shouldn’t. I tried this during a health kick. The filling was runny and weird. It didn’t set up properly. Just use the regular stuff. These are treats, not health food.
Why did my biscuits spread too much during baking?
Your butter was probably too soft or melted. The dough should be soft but not greasy or shiny. If your kitchen is hot, pop the shaped dough balls in the fridge for 10 minutes before baking. I do this in the summer.
Can I make the dough ahead of time?
Absolutely. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it sit out for 15 minutes before you try to shape it, though. Cold dough is like trying to work with clay straight from the freezer.
The filling also keeps for 2 days in the fridge. I often make both components on Sunday and bake them fresh on Monday.
What can I use instead of vanilla extract?
Almond extract is great, but use half as much—it’s strong. I accidentally used a full teaspoon once, and everything tasted like marzipan. Not bad, just very almond-y.
Orange extract is nice. Lemon works. I’ve even tried maple extract around the holidays. All good options.
Are these biscuits the same as cookies?
Basically, yeah. In my house, we call them biscuits because that sounds fancier. My British friend calls them biscuits because that’s what they call cookies. My American neighbor calls them sandwich cookies.
Whatever you call them, they’re small, sweet, baked treats with a creamy center. And they disappear fast.
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