Tender, Fluffy Cream Cheese Cheddar Biscuits Recipe

Indulgent and fluffy, a warm biscuit with cream cheese, cheddar cheese, buttermilk, and fresh chives is a winner. These biscuits are always welcome with eggs and bacon for breakfast, sandwiches for lunch, or as a side for dinner.

– 2 ½ cups all-purpose flour, plus additional for rolling – 2 teaspoons baking powder – 1 teaspoon granulated sugar – ½ teaspoon baking soda – 1 teaspoon kosher salt – ½ teaspoon ground black pepper – 4 ounces cream cheese, cubed – ¼ cup unsalted butter, frozen – 4 ounces sharp cheddar cheese – ¼ cup chopped chive – 1 cup + 1 tablespoon buttermilk, divided



Put parchment paper on a baking sheet. Mix 2 ½ cups flour, baking powder, sugar, baking soda, salt, and pepper in a large bowl. 

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Mix small dollops of cream cheese with dry ingredients. Mix the cream cheese with your fingertips until only small pieces remain. 

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Grate butter and cheddar cheese with a box grater's large holes. Toss grated butter, cheese, and chives into the dry mixture. 

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Add 1 cup buttermilk and stir briefly to absorb. The shaggy dough should be kneaded lightly on a clean surface until just combined. 

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After giving the surface a quick dusting of flour, roll or press the dough into a 7-inch square that is roughly 1 inch thick. 

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Divide into nine equal squares. Place biscuits on the baking sheet that has been preheated, separating them by at least 2 inches.

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Meanwhile, heat the oven to 425 degrees Fahrenheit. Spread the remaining 1 tablespoon of buttermilk over the biscuit tops. 

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Once golden brown, bake for 16 to 18 minutes and then move to a wire rack. Warm biscuits should be served.

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