Cream Cheese Filled Biscuits

Total Time:
30 min
15 min
15 min

8 to 10 servings

  • 2 cups biscuit mix (suggested: Bisquick)
  • 3 ounces cream cheese
  • Milk, to moisten
  • Flour
  • Preheat oven to 375 degrees F.

  • In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don't knead too much or your biscuits will be tough. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.

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3.6 7
So good! One secret to good biscuits: Roll a thicker biscuit. Thin dough tends to rise less. After reading the reviews, I added about 1/2 tsp. baking powder to the mix. They were thick and light. I am adding this recipe to my box of favorites. item not reviewed by moderator and published
I noticed that people commented about how the they did not raise, how ever we had an experience where they where big round and fluffy . They rose VERY well. I believe the people with problems kneaded the dough too much. Do not be discouraged to make this recipe! the taste is simple, i also had a different experience with salt. It was not tooo salty like other comments said. I would recommend brushing the top with butter for a more golden look! I used 2% milk and self rising flour . Thank you Paula for this great recipe , my mom and i love ya! item not reviewed by moderator and published
This was about what I figured it would be. Many reviews say it didnt rise. My bet is they rose, just not like from scratch biscuits. I have used mixed biscuits before and each time they NEVER rose like from scratch biscuits. I do not know if it is lack of fat or what. I have seen other recipes for this on line using self rising flower, cream cheese, and stick of butter. While I havent tried this yet, my bet is that due to the the butter, the rise and fluffiness would be much better item not reviewed by moderator and published
There were none left! My new favorite biscuit! item not reviewed by moderator and published
As I love anything with cream cheese, I wanted to give this recipe a try. The biscuits didn't rise and I had to bake them about 20 minutes longer than called for to get them to not be sticky in the center. They were slightly tasty, not anything to rave about, for sure. This is the first of Paula's recipes that I've tried that didn't prove to be well worth repeating. item not reviewed by moderator and published
I've made biscuits hundreds of times but rarely with Bisquick. These babies didn't rise, so maybe there was something wrong with the levening agent in my Bisquick. They turned out hard and flat and the taste was salty and boring. Guess I'll stick to my regular Baking Powder Biscuits. (Maybe I just didn't add a stick or two of butter like Paul usually does... *Smile*) item not reviewed by moderator and published
This was an instant winner for my family and is being served and passed on to friends and relatives.This recipe goes straight into my KISS recipe book. item not reviewed by moderator and published

Not what you're looking for? Try:

Tomato-Basil Cream Cheese Spread

Recipe courtesy of Marcela Valladolid