CREAM CHEESE-BUTTERMILK BISCUITS
Delight your family with delicious comfort food, and bake a batch of Cream Cheese-Buttermilk Biscuits. These Cream Cheese-Buttermilk Biscuits are cooked until golden and then brushed with rich butter when they're fresh out of the oven.
Provided by My Food and Family
Categories Fall 2018
Time 40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Combine first 5 ingredients in large bowl. Cut in cream cheese and 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Add buttermilk; stir just until mixture forms soft dough.
- Place dough on lightly floured surface; sprinkle lightly with additional flour. Roll into 1/2-inch-thick rectangle; fold crosswise in half. Repeat rolling and folding 3 more times.
- Roll dough into 8x6-inch rectangle; cut into 12 squares. Place, 1/2 inch apart, on baking sheet.
- Bake 12 to 15 min. or until golden brown. Melt remaining butter; brush onto tops of biscuits. Cool slightly.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.5625 g, Sugar 0 g, Protein 3 g
CALLIE'S CHARLESTON BISCUITS
Provided by Food Network
Time 50m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
- Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
- Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
- Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
- Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
- Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
- Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.
BUTTERMILK CHEDDAR BISCUITS
Steps:
- Preheat the oven to 425 degrees F.
- Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
- Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
CREAM CHEESE CHEDDAR BISCUITS
I adapted this from a recipe in the King Arthur Flour baker's companion. It was originally for Herbed biscuits, but the little ones balk at green flecks in their biscuits. They are to die for!!
Provided by MJMommy13
Categories Breads
Time 25m
Yield 16 biscuits
Number Of Ingredients 7
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.
Nutrition Facts : Calories 157, Fat 8.3, SaturatedFat 5, Cholesterol 24.4, Sodium 311.4, Carbohydrate 16, Fiber 0.5, Sugar 0.3, Protein 4.6
CHEDDAR BUTTERMILK BISCUITS
Every bite of these flaky biscuits get a little kick from cayenne pepper and sharp cheddar cheese. They're a nice accompaniment to soup and stew. -Kimberley Nuttall, San Marco, California
Provided by Taste of Home
Time 35m
Yield 7 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 651mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
LOW-CALORIE BUTTERMILK BISCUITS
This is a very quick and easy way to prepare fresh low-calorie bread with any meal. Flavor with dried herbs, if desired.
Provided by Cris
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Mix cream cheese and oil in a large bowl. Add all-purpose and whole wheat flours, baking powder, sugar, salt, and baking soda. Mix until large crumbs form. Add buttermilk and mix until dough comes together in a ball. Add up to 1/4 cup more buttermilk if needed.
- Turn dough out onto a work surface and knead until smooth, about 5 minutes. Roll out to 1/2 inch thickness. Use a round cookie cutter to cut out 12 biscuits. Place biscuits on the oiled baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Immediately remove from the baking sheet. Serve warm.
Nutrition Facts : Calories 124 calories, Carbohydrate 17.7 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 346 mg, Sugar 1.5 g
CREAM CHEESE BISCUITS(COOK'S COUNTRY)
Prep time includes freezing time for butter & cheese. Families comments: tastes & texture are just like a biscuit should be. Sorry about the picture, there were 12 when they came out of the oven. This was what was left after the minute it took to get my phone.
Provided by Coppercloud
Categories Breads
Time 55m
Yield 12 Biscuits, 12 serving(s)
Number Of Ingredients 10
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.
- 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.
Nutrition Facts : Calories 198.5, Fat 7.6, SaturatedFat 4.4, Cholesterol 21.5, Sodium 417.5, Carbohydrate 28, Fiber 0.7, Sugar 2.5, Protein 4.3
HAM AND CHEESE BUTTERMILK BISCUITS
They are wonderfully tender, flavorful buttermilk biscuits, and so deliciously easy to whip up! They are also incredibly versatile. You can use pretty much any type of cheese you'd like in these - since the cheese offers the main flavor, if you have a bunch of something else besides pepper Jack you'd like to use up, feel free to change it up however you'd like.
Provided by Rebekah Rose Hills
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
- Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
- Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
- Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
- Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
- Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!
Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 26.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 581.6 mg, Sugar 1.1 g
More about "cream cheese buttermilk biscuits food"
CREAM CHEESE BISCUITS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (7)Category BreakfastCuisine American, SouthernTotal Time 37 mins
- Whisk together the flour, baking powder, salt, sugar and baking soda. Cut in the softened cream cheese and butter until you have coarse crumbs. (I put my cream cheese and butter in a bowl and microwave about 30 seconds to soften it. You don't want it melted, just softened, and microwaves vary. If you try this just do it a few seconds at a time until it feels soft when you touch it.)
- Add the milk and mix into a dough. Turn out onto a floured surface. Add enough flour until you can handle and knead the dough. Knead until it is elastic and you can roll it out to about 1/2 inch. Cut out your biscuits and place on sprayed baking sheet. Bake in preheated 425 degree oven 20 to 25 minutes. I got exactly 28 biscuits using the 2 inch cutters. I do brush tops with melted butter but it's not necessary
CREAM CHEESE BUTTERMILK BISCUITS - BUNNY'S WARM OVEN
From bunnyswarmoven.net
5/5 (1)Estimated Reading Time 5 minsServings 6
- Place 4 Tablespoons (half a stick of butter) plus the 4 ounces of cream cheese pieces in the freezer for about 30 minutes. Grate the butter and cream cheese into a bowl and place back into the freezer.
- Sift the flour,baking soda, baking powder and salt together in a large bowl. Add the grated butter and cream cheese to the bowl. Cut the butter and cream cheese into the flour mixture with a pastry blender. Add the buttermilk, stir with a fork.
- Flour your counter top, place the dough on the floured surface, work the dough slightly just until it comes together.
HOMEMADE CREAM CHEESE BISCUITS RECIPE - SWEET PEA'S …
From sweetpeaskitchen.com
Estimated Reading Time 6 mins
- In the bowl of a food processor pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter until mixture resembles coarse meal. Transfer mixture to a large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
- Turn dough out onto a lightly floured surface; knead 3 or 4 times until dough comes together. Press or roll dough into a 3/4-inch-thick rectangle (about 8 x 6 inches). Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until golden brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.
- To 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.
CREAM CHEESE BUTTERMILK BISCUITS > CALL ME PMC
From callmepmc.com
4.8/5 (4)Total Time 22 minsCategory BreakfastCalories 197 per serving
THE BEST BUTTERMILK BISCUITS | ULTIMATE BISCUIT RECIPE
From blessthismessplease.com
BUTTERMILK BISCUITS - CULINARY HILL
From culinaryhill.com
CREAM CHEESE-BUTTERMILK BISCUITS - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
BEST HOMEMADE BUTTERMILK BISCUITS | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
BUTTERMILK CREAM CHEESE BISCUITS RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
CREAM CHEESE BUTTERMILK BISCUITS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAM CHEESE-BUTTERMILK BISCUITS - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
CREAM CHEESE BUTTERMILK CINNAMON SUGAR BISCUITS
From farmwifefeeds.com
CREAM CHEESE BISCUITS - CHEZ CATEYLOU
From chezcateylou.com
GLUTEN FREE CREAM CHEESE BUTTERMILK BISCUITS
From glutenfreeonashoestring.com
CREAM CHEESE BISCUITS + A HOLIDAY BISCUIT BAR - COMPLETELY DELICIOUS
From completelydelicious.com
CREAM CHEESE BISCUITS - BAKED BREE
From bakedbree.com
CHEESY BUTTERMILK BISCUITS FROM SCRATCH
From scratchthatcooking.com
BUTTERMILK CREAM CHEESE BISCUITS RECIPES ALL YOU NEED IS …
From stevehacks.com
THE FOOD LAB'S BUTTERMILK BISCUITS RECIPE - SERIOUS EATS
From seriouseats.com
CREAM CHEESE BISCUITS | PRECIOUS CORE
From preciouscore.com
SOUTHERN-STYLE BUTTERMILK BISCUITS - ONCE UPON A CHEF
From onceuponachef.com
FLUFFY CREAM CHEESE BISCUITS RECIPE | MYRECIPES
From myrecipes.com
10 BEST PILLSBURY BISCUITS WITH CREAM CHEESE RECIPES - YUMMLY
From yummly.com
HERBED CREAM CHEESE BISCUITS | KING ARTHUR BAKING
From kingarthurbaking.com
ROBINHOOD | CHEESE BISCUITS
From robinhood.ca
WHICH MAKES A BETTER BISCUIT: BUTTERMILK OR CREAM?
From southernkitchen.com
EASY FLAKY CREAM CHEESE BISCUITS - KITCHEN DIVAS
From kitchendivas.com
BEST BUTTERMILK SUBSTITUTE FOR BISCUITS - THERESCIPES.INFO
From therecipes.info
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
CHEESE BISCUITS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CALLIE'S BUTTERMILK BISCUITS RECIPE - TODAY.COM
From today.com
BUTTERMILK BISCUITS RECIPE - HOW TO MAKE BUTTERMILK …
From countryliving.com
24 SIMPLE PILLSBURY BISCUIT RECIPES - PILLSBURY GRANDS IDEAS
From porculine.com
CREAM CHEESE BISCUITS RECIPE | CONFESSIONS OF AN OVERWORKED MOM
From confessionsofanover-workedmom.com
CHEDDAR CHEESE BUTTERMILK BISCUITS - JO COOKS
From jocooks.com
THE ULTIMATE FLAKY BUTTERMILK BISCUITS {ALL BUTTER RECIPE}
From ofbatteranddough.com
EASY 3-INGREDIENT CREAM CHEESE BISCUITS | CHEESE BISCUIT RECIPES, …
From pinterest.ca
CREAM CHEESE BUTTERMILK BISCUITS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREAM CHEESE BUTTERMILK BISCUITS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
3 INGREDIENT CREAM CHEESE BISCUITS RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love