Turn a can of refrigerated biscuits into a creamy taste sensation with this super easy, extra speedy recipe for cream cheese stuffed biscuits!
Why you will love this recipe
Here’s one of those recipes that is so easy it’s almost not fair to call it a recipe, and let me kick things off by saying yes, we are using a can of refrigerated biscuits (you know you love them!).
(Side note: I’ve said it before and I’ll say it again ~ why don’t the directions tell us to whack the side of the can against the counter anymore? It’s now all polite opening by pressing a spoon to the seam on the container, which is NOT AS SATISFYING.)
Anyway, all you need is a can of buttermilk biscuit dough, a container of whipped cream cheese, a half hour and you are in Biscuit Business.
As you might have guessed, we are going to stuff that biscuit dough with whipped cream cheese before we bake them into warm, golden, cheesy, creamy deliciousness. It’s going to take about 20 minutes, and your biggest issue is going to be keeping biscuit thieves from pilfering your cream cheese biscuits before suppertime.
Ingredients you need
Ingredient notes and substitutions
- Biscuits: You are looking for the large round biscuits in the can (not crescent rolls for example). You can use any brand you like, and yes, even the lower fat kind.
- Cream Cheese: We find that whipped cream cheese is perfect for this recipe. If you need to use regular cream cheese, start with 2 ounces and whip it up with an electric mixer.
See the recipe card for full information on ingredients and quantities.
How to make this recipe
Step 1: Preheat your oven to 375 degrees and line a rimmed baking pan with parchment paper or a silicone mat.
Step 2: Open a can of refrigerated buttermilk biscuits (the round kind, not the crescent rolls) and smoosh each biscuit down with your fingers to flatten it a little, and then put a scant tablespoon full of whipped cream cheese in the middle.
Step 3: Fold the biscuit in half so it looks like a half circle with the cream cheese inside and press the edges with a fork to seal it up.
Turn them over and press the edges on the other side. Place the biscuits on the baking sheet and bake until golden.
Pro Tip: The biscuits might separate a little while they are baking to show the creamy insides – this is just fine!
Any kind of round buttermilk biscuits will do. We love Pillsbury Grands in our house. You can find biscuit dough in the refrigerated section of your grocery store.
You can, but start with about 2 ounces and stir it up so it is as soft as possible before it goes in the biscuit. Or even better, beat it until fluffy with an electric mixer.
Honestly, this is one thing you are going to want to make at the last minute for maximum warmth and cheesy creaminess. They only take about 20 minutes though, and half of that is baking time!
Pop your question in the comments section below and I promise to get right back to you!
Other bread and biscuit recipes we love
Want to round out your meal?
Serve them up while they are nice and warm ~ this assumes that they all don’t get pilfered on their way to the table. With biscuits this dreamy, it could happen!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.