If you’re anything like me, Mondays can hit you like a freight train. I think we need an excuse to sit quietly, zone out, and have a few moments of rest before we dive into a week of hustle and bustle. To keep your eyes and palate pleased, I’ve rounded up a list of things to read, watch, and savor on this Monday morning. Oh, and there’s cream cheese chocolate chip biscuits too. You’re welcome. 🙂
What to Read
Food52 released their fall list of must-read books. In a shocking turn of events, there’s not a single cookbook on the round-up! Check out the list of favorites on their site here.
What to Watch
Jimmy Fallon is the late-night show host of my dreams. I love his willingness to be silly and totally off-the-wall. His newest video, a musical photobomb with Justin Bieber, made me laugh out loud and is straight up awesome. Watch your heart out here.
What to Cook
Chrissy Tieghan’s new cookbook came out this week, and Bon Appetit shared a few favorites from the release. There’s a recipe for Thai soy-garlic fried ribs (yes, it’s a thing) looks absolutely beyond. Literally salivating over here. Check out the recipe here.
What to Wear
I’m counting down the days till it’s cool enough to break out jeans and fall clothing. This getup from Madewell is pretty much destined to be my autumnal uniform.
What to Master
I love this article from Food & Wine about how to nail a recipe every time. I frequently have people tell me that they can’t cook, and I’m a firm believer that if you can follow directions on a well-written recipe you can do anything.
What to Bake
As promised, here are the cream cheese chocolate chip biscuits. These are fluffy, Southern-style biscuits with loads of tang and chocolatey goodness to make your breakfasts fab. These morning treats were inspired by the beautiful Carrie Morey of Callie’s Charleston Biscuits . I met Carrie at last year’s Saveur Blog Awards, and I so admire how she has championed her town, baking, and Southern culture with her hugely successful brand. The secret to her biscuits is a healthy mixture of cream cheese and butter, a winning combination that offers loads of flavor and fluff.
Cream Cheese Chocolate Chip Biscuits
These cream cheese chocolate chip biscuits are a nod to Carrie. Simple to make, even easier to consume, these morning bites are a new favorite in my house. When we have a batch in our house, Aimee asks for them for breakfast AND dessert, clearly a girl after my own heart.
To make these cream cheese chocolate chip biscuits, we start by combining the dry ingredients. Flour, baking powder, baking soda, and salt are tossed together before we cut in the cream cheese and ice cold butter. Use the backs of two forks or a pastry cutter and integrate the fat until pea-sized clumps exist throughout. Add the chocolate chips and then stir in the buttermilk until a shaggy dough comes together.
A Few Pointers:
For sky-high biscuits, make sure your ingredients are really cold and that the butter is incorporated throughout. I also recommend using a well-floured biscuit cutter (I use these!) to keep the cuts on the perimeter of your biscuit clean. Push straight down with the cutter and then put your tray of goodies into a piping hot oven. The heat mixed with the cold ingredients will cause everything to melt and expand all at once!
To finish off these cream cheese chocolate chip biscuits, I like to top them with a simple cream cheese glaze. You can skip this step if you’d prefer, but I like to be a little over-the-top here. Drizzle the glaze on hot biscuits and then serve immediately. Just be sure you have your coffee ready.
I hope this recipe will get your week off to a delicious start. Have a great week and happy baking, y’all!
If you like these cream cheese chocolate chip biscuits you should try:Print
Cream Cheese Chocolate Chip Biscuits
These cream cheese chocolate chip biscuits are fluffy, tangy morning treats full of chocolate morsels and topped with a cream cheese glaze. Read more about making layered biscuits here!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12
- Category: Breakfast
For the biscuits:
- 2 cups (280 gm) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 4 ounces cream cheese, at room temperature
- ¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
- ½ cup (85 gm) mini chocolate chips
- ¾ cup (180 gm) cold buttermilk
For the topping:
- 2 ounces cream cheese, at room temperature
- 1 cup (115 gm) powdered sugar
- 1–2 tablespoons milk
To make the biscuits:
- Preheat the oven to 450 degrees. In a large bowl, combine the flour, baking powder, baking soda, 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 chocolate chips 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:
- 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!
46 thoughts on “Cream Cheese Chocolate Chip Biscuits”
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The first time I made these biscuits, I put the melted butter in the dough – which seemed unusual for biscuits, but the instructions said to cut the “butter” into the dough and it was listed with the other biscuit ingredients, so I poured the melted (but cooled) butter into the dry mix. I should’ve read the recipe beyond the folding step, because it was only then that I learned the melted butter was for the top of the biscuits 🙁 I’m hoping the extra 2 tablespoons of butter will only make them even more delicious, but I hope you might clarify the instructions or ingredient list a bit so others avoid my mistake! 🙂
I’ve never made biscuits before, but I’m glad I made yours! It was a hit in my family! The biscuits turned out so cute and delicious! Thank you so much for sharing!
So happy to hear this!!!!
I made this today and found them wonderfully easy to pull together. And pretty dang tasty as well! I did skip the icing (silly me I know!), but next time I may sprinkle some sugar on top.
I shared a photo of my results (and a link back to your recipe) on my Facebook page: https://www.facebook.com/photo?fbid=10223213453075471&set=a.10222686943513061
Mine aren’t as tall as those in the pictures, but they taste great!
the height comes from the small biscuit cutter I used. they are that high but because they’re not as wide they look extra tall!
I made these this morning, and I have a few notes.
1. Since everything is supposed to be super cold when making biscuits, is there a reason you list the cream cheese as room temperature in the ingredients? Wondering if this is a typo. I used cold cream cheese.
2. I found 1/4 buttermilk not nearly enough to pull the dough together, so I’m not sure what went wrong there. I probably had to add in an additional 1/4 cup.
3. It would be helpful in the instructions to specify if you should place the biscuits on the baking sheet with sides touching or separated. I placed them touching, as that is pretty standard in making biscuits, but I had to separate them after baking for 22 minutes because the middles were still soggy.
hi Katie! the cream cheese is room temp just to make sure it incorporates a bit more. otherwise you might bite into a clump of cream cheese! it doesn’t melt like the butter. I’m sorry to hear you had trouble with the biscuits being soggy and will certainly make a note in the recipe to keep the dough rounds separated on the sheet pan. that’s a great point. thank you for sharing, and I hope you’ll give these a try again!
I totally agree with everything you said
Thanks for sharing! Do they keep long?
they reheat well! if you don’t eat the first day or so, pop in the freezer!
This looks so good! Do you use this cream cheese frosting recipe in any other treats?
hmmm, not this specific one? but there’s loads of cream cheese frosting on this site! 🙂
I made these yesterday for Easter morning (which is today). Just popped them in the microwave for 10 seconds this morning! Yum. I did change it up; and instead of chocolate chips, I added fresh, chopped cranberries and orange rind. I added a bit of orange rind on top of the awesome topping. Made a beautiful presentation, and they were delicious. Unfortunately, I am an excellent baker; but I cannot make good biscuits. While they were delicious and soft inside, they did not rise like the picture which looks more light and airy. What is your secret? I know you will say not to handle the dough too much. I didn’t think I did but…..
I’m totally in your boat sometimes. I find a few things are important: ultra cold ingredients and dough, not overworking the dough, laying and folding the dough as referenced in the recipe, and cutting your rounds thick enough! A lot of times I pat my dough too thin and use a wide cutter which makes for flat looking biscuits. Keep that dough thick or opt for a smaller cutter to keep them looking lofty. If you’re okay with the taste and texture when you bite into them, this is a great way to make an aesthetic change. 🙂
Any calorie info for these?
No, I’m sorry!
I don’t know, Alex. Probably a lot.
I have arthritis really bad in my hands. Would it work to use a food processor or mixer? I want to make these soon as they look delicious. Thank you
a foodprcessor! just pulse!
I just made these but substituted blueberries instead of chocolate chips and they are glorious!
Could the dough be made the night before? Planning on making these for family Christmas breakfast and just curious how much I can do ahead of time?
Also do you think the icing can be made the night before?
Thank you! These look delicious and I can’t wait to try them!!
I’ve never made the dough in advance but if you try it lmk how it goes!!! The icing would be fine made ahead if sealed well in a container overnight.
THESE are on my baking to-do list! I also lived in lower Alabama for years before moving around a bit and found my way back to the South via Florida. Found you on Instagram and absolutely LUV all your photos, recipes and witty bio. I’ll be sure to tag your blog site when I post these to FB
hooray! oh, I do hope you’ll try them. 🙂
Great recipe! We call it scones in Ireland I guess? 🙂 Made it today for breakfast and guys simply loved it!
Yes! I’m thrilled you tried them all the way from Ireland. Thank you for your feedback!
I have started getting tired of all the things being made with pumpkin. I think it is bit much!!!
I hope you’ll try these!
Could this dough be made ahead of time and frozen?
I think you could probably cut out the biscuits and then freeze, but I’m not sure about baking time. That may require some experimentation. 🙂
Just saw the article in Southern Living. Due to my many food allergies i don’t I’ll be able to enjoy any of your creations (still browsing, though). My mom lives in Selma, so I’m wondering how you ended up there, and I couldn’t find anything in a quick search of your site that says.
Hi Jeannette! Thank you for reaching out! My husband is from Selma and when we got married, I joined him back in his hometown. It took some adjustment, but I wouldn’t live anywhere else now. I hope you get back to visit often! 🙂
Okay, why did you have to go and make these?!? All of my favorite things combined in one recipe. SO GOOD. Definitely making these.
eep! I hope you will!
These look divine! I am planning on making soon!
I am new to your blog and you have so many amazing looking recipes! Anything Red Velvet on the horizon? It is very southern….
oh I so hope you will! I LOVE red velvet… and I just might!
Loved reading through these links! It’s always good to have a little extra time for gathering inspiration on Mondays.
Also these biscuits- perfection. Tall & flakey perfection. xx
a little laughter on a Monday never hurt anyone 🙂