Honey Cream Cheese Biscuits

Honey Cream Cheese Biscuits

Make a big batch of these handmade biscuits with honey and cream cheese! They are delicious, simple to prepare, and go well with your favourite dish! Even by themselves, they taste amazing with a dollop of butter.

yield: sixteen biscuits

15 minutes for preparation

20 minutes is the cook time.

Thirty-five minutes total

Ingredients For Honey Cream Cheese Biscuits

Components of the biscuits:

  1. 358 gram mes or 2 ¾ cups all-purpose flour
  2. One-third tsp baking powder
  3. One-half teaspoon of baking soda
  4. One tsp salt
  5. Four ounces (113 g) of chilled, chopped cream cheese (½-inch chunks)
  6. 57 gram mes (¼ cup) of unsalted butter, sliced and kept chilled
  7. One cup, or 240 millilitres buttermilk

Butter honey:

  1. 1 cup (226 g) unsalted butter
  2. ⅓ cup (113 g) honey

Instructions For Honey Cream Cheese Biscuits

  1. Preheat the oven to 450º F. Line a baking sheet with parchment paper.
  2. Mix the flour, baking soda, baking powder, and salt together in a large mixing bowl. Use a whisk to stir. Until the mixture resembles coarse crumbs, cut the butter and cream cheese into the flour using a pastry blender. Mix the flour and buttermilk together until well mixed. (The dough may seem a little bit dry.)
  3. Place the dough onto a surface dusted with flour and knead it just until it comes together. (Try not to handle the dough too much.)
  4. After rolling out the dough, cut an 8-inch circle. Using a 2-inch round biscuit cutter, cut the dough, and arrange on the baking sheet that has been preheated. If you have extra dough, gently reroll it to cut more biscuits.
  5. Bake for ten to fifteen minutes, or until very lightly browned. After five more minutes of baking, brush with melted honey butter. Before serving, let cool for five minutes on a wire rack. Savour them warm.

Regarding the honey butter;

  • In a small saucepan over low heat, melt the butter.
  • Add honey and stir until fully mixed.

Tips for Biscuits with Honey Cream Cheese:

  • Ensure that the cream cheese, butter, and buttermilk are all extremely chilled.
  • Don’t work the dough too much. Work with it very lightly until it comes together.
  • Avoid twisting the cutter when cutting the biscuits. This will cause the biscuits’ sides to pinch, which will alter how well they rise. Rather, firmly press the cutter down and then raise it straight up.


Honey butter leftovers can be kept in the fridge for up to a month if kept in an airtight container. After bringing to room temperature, beat with an electric mixer until light and airy.

Details about Nutrition:

16 servings; 1 amount per serving; SERVING SIZE: 115 CALORIES 3 g of total fat 2 g of saturated fat TRANS FAT: 0 gram mes 1 g of unsaturated fat CHOLESTEROL: nine milli gram mes SODIUM: 316 mg CARBOHYDRATES: 17 g FIBRE: 1 g SUGAR: 0 g  PROTEIN: 4 g

Recipe Adapted From: Jen Sobjack

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