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Recipes > Herbed Cream Cheese Biscuits

Herbed Cream Cheese Biscuits

These flaky biscuits offer the delicious savory flavor of cheddar cheese plus a sprinkle of pepper and herbs. Cream cheese gives them an incredibly tender, melt-in-your mouth texture.

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Prep

15 mins

Bake

16 - 18 mins

Total

33 mins

Yield

16 biscuits

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Ingredients

  • Unbleached All-Purpose Flour – 2 1/2 cups (300 g)
  • Baking Powder 62712 1 tablespoon (11 g)
  • Table Salt – 1 teaspoon
  • Black Pepper 57042 1/2 teaspoon
  • Chopped Fresh Chives (or Dried Chives) – 3 tablespoons (7 g) fresh or 2 tablespoons (4 g) dried
  • Chopped Fresh Thyme (or Dried Thyme) – 2 teaspoons fresh or 1 teaspoon dried
  • Sharp Cheddar Cheese, freshly grated – 1 cup (113 g)
  • Unsalted Butter, cold 68328 4 tablespoons (57 g)
  • Cream Cheese, cold 200930 4 ounces (113 g)
  • Milk, divided 67775 1 cup (170 g)

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BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

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WHOLE BLACK PEPPER 450G (#57042)

WHOLE BLACK PEPPER 450G (#57042)

$11.35

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

Instructions

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  1. Preheat the oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, pepper, herbs, and grated cheddar.
  3. Work in the butter and cream cheese until the mixture is crumbly, with some larger chunks of butter and cream cheese remaining.
  4. Pour in 3/4 cup of the milk, stirring until the dough is evenly moistened. It should hold together when gently squeezed. If there are still dry patches in the bottom of the mixing bowl, add 1 to 2 tablespoons more milk as needed.
  5. Transfer the dough to a lightly floured work surface and fold it over onto itself a few times. Pat it into an 8″ square about 3/4″ thick.
  6. Cut the dough into 2″ squares and place on the prepared baking sheet. Brush the tops with the remaining milk.
  7. Bake the biscuits for 16 to 18 minutes, until lightly browned. Remove them from the oven and serve warm or at room temperature.
  8. Store leftovers, well-wrapped, at room temperature for two days; or for up to a month in the freezer.
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Tips

  1. Substitute chive cream cheese or herbed cream cheese for the chives, thyme, and cream cheese, if desired.

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WHOLE BLACK PEPPER 450G (#57042)

11.35

BAKING POWDER 100G (#62712)

2.25

BUTTERMILK FLAVOUR 33ML (#67775)

3.10

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

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