Blueberry Cream Cheese Biscuits

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Does it get any better than homemade biscuits? I’ve been the self-professed biscuit lady for a number of years now, and I could not be more thrilled to add another recipe to the Wood & Spoon repertoire. These blueberry cream cheese biscuits are a long time coming, and when I tell you they are worth the wait… well, they are.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Storebought is… Fine?

I’ve been making homemade biscuits for so long that, up until recently, I almost forgot about the alternatives. You know- storebought biscuits, refrigerated doughs, and even the freezer ones that you just pop on the pan and warm up. They’ve been all but foreign to me. Don’t get me wrong- there are plenty of semi-homemade or convenience foods that I buy with very little hesitation, but once you’ve tasted a really easy (and really good!) homemade biscuit, it’s hard to go back. You know?

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Then, the other day, we were serving breakfast to a rather large crew after church. I caved and bought a Costco-sized bag of frozen biscuits. It was so easy! Oven: preheated. Baking pan: lined with parchment. Hot biscuits: ready in 12 minutes. They even really looked good- golden tops, steamy fluffed insides, perfectly round size. Maybe I had been tricking myself all these years. Maybe homemade biscuits weren’t really that much better.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Homemade Biscuits > All Other Alternatives

But then it came time to trying them. I took a biscuit, slathered it with last summer’s strawberry fig jam, and took a bite. First chew: good texture. Second chew: not bad. Third, fourth, and fifth bite: oh, no.

What even is this? That greasy film on the roof of my mouth? That gummy texture caking my teeth? The butter flavor that, honestly, was more movie theater artificial than anything else. The frozen biscuit I tried that morning was nothing like my homemade ones. It was so, so much worse than I remembered.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Blueberry Cream Cheese Biscuits

I’ll be honest: vindication tastes almost as good as these blueberry cream cheese biscuits. These homemade biscuits, just like the millions I’ve made in the past, really are the best. They have it all: buttery crisp edges, soft insides, layers throughout, and loads of real butter flavor. With fresh blueberries and a cream cheese glaze, these blueberry cream cheese biscuits have balanced sweetness and great texture. I cannot emphasize enough how delicious they are. So let me tell you how to make them.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

How to Make Blueberry Cream Cheese Biscuits

Almost all of my biscuit recipes start the same way. First, we whisk together the dry ingredients. All-purpose flour, baking powder, baking soda, salt, and sugar come together in a bowl. Next, we cut in the cream cheese and butter using a pastry cutter, just until the fats are incorporated in pea-sized chunks. Why use cream cheese? Cream cheese works as a substitute for some of the butter and adds a subtle flavor and softness. I learned this trick years ago from Carrie of Callie’s Hot Little Biscuit whose cream cheese biscuits are delightfully soft and fluffy. After tossing in the blueberries, we stir it all together with a little cold buttermilk.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

The dough is thick and shaggy, but, working quickly, we bring it together and pat it out on a floured surface. A floured round biscuit butter comes next, and we trim out pieces of dough before popping them into a super-hot oven. Once baked, the cream cheese glaze tops these biscuits that truly are divine.

How to Revive Leftover Biscuits

Lots of foods are best the very first day, but I’ll be honest: I almost prefer these biscuits the next day. Once frosted, these blueberry cream cheese biscuits will soften overnight and lose a lot of their crispy edges. To revive them, I place them on a lined baking sheet in a toaster oven or traditional oven that is preheated to 350 degrees. I like to let mine reheat until they’re a shade darker than when they started. As a result, the edges crispy up, the insides warm, and even the glaze on top crisps slightly, leaving behind a flaky almost-donut glaze. (Insert me drooling.)

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Given these blueberry cream cheese biscuits a try and let me know what you think! Happy baking to you all and have a great Sunday.

If you like these blueberry cream cheese biscuits, you should make:

Cream Cheese Chocolate Chip Biscuits
Peaches and Cream Biscuits
Funfetti Biscuits
Cinnamon Raisin Biscuits

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Blueberry Cream Cheese Biscuits

These blueberry cream cheese biscuits have soft, fluffy centers, fresh berries, and a sweetened cream cheese glaze on top!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Biscuits

Ingredients

For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
  • ¾ cup fresh blueberries
  • ¾ cup (180 gm) cold buttermilk

For the topping:

  • 2 ounces cream cheese, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 12 tablespoons milk

Instructions

To make the biscuits:

  1. Preheat the oven to 450 degrees. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in the blueberries and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Place the dough rounds 2″ apart onto a baking sheet and brush the tops with the melted butter. Place the pan in the oven, reduce the heat to 400, and bake for about 18-20 minutes or until the tops are puffed and golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.

To prepare the topping:

  1. Beat the cream cheese and powdered sugar in large bowl just until smooth. Add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately!

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