Cream Cheese Stuffed Biscuits

Cream cheese Stuffed Biscuits on a cooling rack.

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5 from 2 reviews

Turn a can of refrigerated biscuits into a creamy taste sensation with this super easy recipe for cream cheese stuffed biscuits!


  • 1 can (16.3 ounce) refrigerated buttermilk biscuits (we like Pillsbury Grands)
  • 4 ounces whipped cream cheese


  1. Preheat oven to 375 and line a rimmed baking pan with parchment paper or a silicone mat.
  2. Smoosh each biscuit down with your fingers to flatten it a little and then put a scant tablespoon full of cream cheese in the middle.
  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.
  4. Place the biscuits on the baking pan and bake ten minutes or until golden. The biscuits might separate while they are baking to show the creamy insides – this is just fine!  Serve them up nice and warm.


    • 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.