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Three Ingredient Cream Cheese Mini Biscuits

These tiny biscuits are rich and buttery beyond words! Serve them when you're short on time, or when you're looking for a fuss-free bite.

Three Ingredient Cream Cheese Mini Biscuits

This year we'll be celebrating Easter with a lot less people around our table, but I'm still holding tight to our holiday dinner traditions. I'll be making a smaller version of Easter dinner with a turkey breast I found in the freezer, some scaled-down sides, and these lemon icebox pies in jars for a sweet ending.

Last weekend I was able to replenish my eggs and dairy, but flour is still proving to be elusive. I was planning to make my favorite buttermilk dinner rolls, but ultimately decided 7 cups of flour for one recipe was too much to part with right now. Instead I'll be whipping up these truly decadent cheesy mini biscuits.

Three Ingredient Cream Cheese Mini Biscuits

This is a recipe that's easy to commit to memory. You'll need a package of cream cheese, a stick of butter, and a cup of self-rising flour. If you don't keep self-rising flour on hand, then a cup can easily be made at home with my recipe notes. 

Three Ingredient Cream Cheese Mini Biscuits

When measuring flour for this recipe, I recommend the spoon-and-sweep method. Spoon flour into the measuring cup until overflowing, and then sweep the top level with the back of a flat butter knife. This will help you avoid tough biscuits, which can happen with too much flour. You could also weigh 120g of flour on a scale to be absolutely certain you're getting the amount right.

Three Ingredient Cream Cheese Mini Biscuits

These baby biscuits bake in a mini muffin tin (1 3/4-inch cavities), and you won't even need to grease the pan! These biscuits butter themselves!

The dough is lax enough to pipe into the cavities, but if your dough seems too firm to pipe, place batter in the tin using two spoons.

Three Ingredient Cream Cheese Mini Biscuits

Fill the cavities all the way to the top! The tops may look a little ragged, but you can smooth them down by dipping fingertips in water and then lightly tamping them down.

Three Ingredient Cream Cheese Mini Biscuits

Bake until the edges are puffed and lightly golden brown.

Three Ingredient Cream Cheese Mini Biscuits

These little biscuits are so rich and cheesy, they could almost be an appetizer or part of a cheese course! Although they are delectable warm, they are also quite good at room temperature. I might just serve these as an hors d'oeuvre when family and friends are able to celebrate together again.



Three Ingredient Cream Cheese Mini Biscuits
Yields 14-16 mini biscuits
This recipe requires the use of a mini muffin pan.

1 package (8 oz.) cream cheese, at room temperature
1/2 cup (1 stick/113g) unsalted butter, at room temperature
1 cup (120g) self-rising flour (*see note for substitution)

Preheat oven to 400°F.

In the bowl of an electric mixer, beat the cream cheese and butter until creamy. Gradually add flour beating at low speed, just until blended.

Pipe or spoon dough into ungreased mini muffin pans (1 3/4 inch cavities), filling them full to the tops. If dough looks ragged, dip fingertips in water and pat down any peaks in the dough. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Serve warm.

*Note: For homemade self-rising flour, combine 1 cup of all-purpose flour in a bowl and whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Use in this recipe as a replacement for self-rising flour.


link Three Ingredient Cream Cheese Mini Biscuits By Published: Three Ingredient Cream Cheese Mini Biscuits Recipe



25 comments :

  1. Hi! If you're looking for flour check out Hayden Mills in AZ. I ordered 30lbs of AP and bread flour the other day in a panic. I thought I might see it by the end of April but it's already shipped, which will make it 10 days from order to door. I've never shopped with them before but I'm super impressed so far! Happy Easter!

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    1. Thanks so much! I really appreciate the tip! Happy Easter to you. XO

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  2. It’s as though you were reading my mind!
    I’m going to switch this recipe up into a keto-friendly version, swapping almond flour for self-rising, and adding my own baking powder and salt. Many thanks, and Happy Easter! 🐣

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    1. Awesome! Thanks Kimberly, Happy Easter to you, too!

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  3. These appear to be mini muffins?

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    1. Hi! This is biscuit dough is baked in a mini muffin tin. You can call them whatever you'd like. :)

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  4. Can the recipe be adjusted to one half?

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    1. Yes! You should have no problems with halving the recipe.

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  5. What if I don’t have a mini muffin tin?

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    1. You could potentially drop the dough on a baking sheet for 'drop' biscuits. I haven't tried this, so I can't say for sure what shape they'll end up coming out of the oven.

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  6. Can I double recipe, make in regular muffin pan?

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    1. You probably could with an adjusted bake time (an extra 5-7 minutes?), but these little morsels are rich and so very buttery. I would recommend keeping them small.

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  7. Has anyone tried additions like garlic and herbs or substituting some of the cream cheese for cheddar or blue cheese or whatever. Was thinking about and was curious what experience others might have had.

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    1. Hi Jeanne, I've only tested this recipe with cream cheese and Neufchâtel cheese. If you're looking to swap out the cream cheese for another cheese, I think it should be a soft cheese with a spreadable texture. Well-drained ricotta could potentially work. As for other inclusions such as herbs- these muffins are a blank canvas for that kind of addition!

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  8. Hi, can I use self raising whole wheat flour instead of refined flour?

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    1. I don't see why not! I have not tested this recipe with whole wheat, but I would not be afraid to go forward with trying it. The texture may be a little more firm but I think it would be delicious.

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  9. Can this be convert to a keto biscuit using almond or coconut flour? I have severe celiac disease and diabetic, so many carbs are my nemesis.

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    1. Hi! I tested this recipe with a cup of almond flour (with the leaven and salt called for in the recipe notes for 'self rising' flour), and while the end result tasted delicious, the muffins sank in the centers and were much too tender to remove from the muffin pan. The leaven could be increased to 2 teaspoons to compensate for the heaviness of the almond flour, but really I feel like it needs a binder. An egg. I do not think coconut flour would work but I haven't tried it. I'll report back if I test again with a better result. Thanks for asking!

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  10. Can I use jalapeno cream cheese instead of regular cream cheese?

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    1. I believe that would work, unless the cream cheese is labeled 'whipped'. The whipped stuff is a much lighter and a less dense product than regular cream cheese.

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  11. Loved this absolutely. had an amazing time making it

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  12. I tried this biscuit for the first time and it came out to be perfect just because of your guidance along with me. My whole family loved these biscuits more than they like the bought one. Thank you so much for making the lock down a bit better. I wish you all the best and keep sharing such recipes

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  13. Question: the video says 350° but the "written" directions show 400° (I'd be inclined to follow the written instructions personally) but, sounds like a considerable difference that could cause problems!?

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    1. Hi, thanks so much for this comment! It should be 400°F. I will have to revise the video.

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  14. Could you use bisquick powder or pancake mix if you have that on hand, in replacement of the self rising flour, but then just add everything else as you said?

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