Blackberry Cream Cheese Biscuits are some of the softest biscuits you will put in your mouth. Very flaky and tender and perfect for breakfast, brunch, and even dessert! Your friends and family will be wowed by these incredibly tasty homemade from scratch biscuits.
I love making homemade biscuits. Nothing tastes better than a soft and flaky buttermilk biscuit topped with homemade gravy. Well, except these biscuits — stuffed with fresh blackberries and delicious cream cheese.
How to Make the Perfect Biscuit
There is no need to be intimidated by making homemade biscuits. They are easy to make and SO light and fluffy!
The first step to making a light and fluffy biscuit is to use plenty of REAL butter — not margarine. You will also want to use buttermilk, and the secret to the best tender biscuit is cream cheese.
The biscuits are also filled with fresh blackberries. They give the biscuits a special flavor and then we top them with a vanilla bean glaze. It is the perfect finishing touch for the biscuits.
To make sure that your biscuits rise well and have soft sides, make sure that they touch when you place them on the tray. If they are not touching, your biscuit will have crunchy sides. It is a preference thing — I like soft sides, some people like crunchy sides.
When working with the dough, you want to be as careful as you can. If you mash too much, your dough will turn purple. Be gentle.
Bake the biscuits at 425 degrees F for about 12-15 minutes. Make sure your butter, cream cheese, and buttermilk are COLD.
Roll the dough out so that your biscuits are about 1 1/2″ thick. Use a biscuit cutter to cut the biscuits.
You will have extra dough after cutting your first round of biscuits. Gently form the dough back together and cut more biscuits until all of the dough is used.
The biscuits will rise in the oven. Bake until golden.
Check out these other blackberry recipes from the blog
- Pioneer Woman Blackberry Cobbler
- Blackberry Basil Balsamic Brie with Sweetened Pecans
- Blackberry Mint Spritzer – Refreshing Summer Drink
Tuesday #BrunchWeek Recipes
Beverages
- Dad's Dalgona Coffee from For the Love of Food
- Easy Frozen Blueberry Peach Bellini from Love & Confections
Appetizers and Salads
- Sweet Sausage Rolls from A Day in the Life on the Farm
Breads, Grains, and Cereals
- Blackberry Cream Cheese Biscuits from Jen Around the World
Egg Dishes
- Breakfast Tostado from Palatable Pastime
- Spring Onion and Asparagus Quiche from Jen Around the World
Desserts
- Strawberry Lemonade Macaron from A Kitchen Hoor's Adventures
Blackberry Cream Cheese Biscuits
These blackberry cream cheese biscuits are full of fruity blackberry flavor and flaky and tender thanks to the butter and cream cheese inside.
Ingredients
For the Biscuits:
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 ounces cold cream cheese
- 1/2 cup cold unsalted butter cut into small pieces
- 1 1/4 cups cold buttermilk
- 2/3 cup fresh or frozen blackberries
For the Vanilla Bean Glaze:
- 1 cup of powdered sugar
- 1/2 teaspoon of vanilla bean paste
- 3 tablespoons of milk
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, mix together the flour, sugar, salt, baking powder, and baking soda.
- Add in the cold butter and cream cheese. Use your hands to mix the butter and cream cheese in well until it forms little crumbs.
- Add in blackberries.
- Make a well in the center and pour in the buttermilk. Using a wooden spoon, gently mix together. Try not to break up the blackberries.
- Pour out onto a well-floured surface. Using a rolling pin, roll the dough out to about 1 1/2" thickness.
- Use a biscuit cutter and cut the biscuits out. Place them on a baking sheet with sides touching.
- Bake for 12-15 minutes or until biscuits are browned and the dough is cooked through.
- Let the biscuits rest.
- While the biscuits cool, mix together the milk, powdered sugar, and vanilla bean paste in a bowl. brush over biscuits with a pastry brush. The glaze will harden over the biscuits.
- Enjoy!
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 317mgCarbohydrates: 28gFiber: 1gSugar: 9gProtein: 4g
Annie C
Monday 5th of February 2024
Just a comment. Not a judgement. It would seem to me that while encouraging younger or inexperienced cooks/bakers to try a recipe that sometimes, IMO, it would be great if the creator could include a substitute ingredient and directions for an expensive ingredient. Many times as a new and young baker, I would get discouraged from making what looks like an easy and delicious recipe bc of an ingredient that I either couldn’t afford or wasn’t sure if I would like the product after I purchased it thereby wasting my previous funds. I’m older now and a much more experienced baker and am aware of the value in something like vanilla bean paste or even saffron but as a new baker I wasn’t and/or couldn’t afford such an expensive item. Please keep this mind as we are trying to encourage many of the young, inexperienced people to find the fun and satisfaction in creating baked goods. Love your recipes! Keep up the great work!
Jennifer Sikora
Tuesday 6th of February 2024
I appreciate your comment and normally I always add substitutions. This recipe however called for a vanilla bean glaze. Vanilla bean paste is not expensive and is way cheaper than actual vanilla beans, so I feel like I included the cheaper version for this recipe.
Thanks for sharing your input!! Helping novice bakers is a passion of mine and I try to share recipes that are easy to create.
Christie
Sunday 7th of August 2022
I'm intrigued by the cream cheese and blackberries in these biscuits. They look amazing!
Jennifer Sikora
Friday 19th of August 2022
They are so delicious.
Wendy Klik
Tuesday 7th of June 2022
These look wonderful. I can see topping them with ice cream and a blackberry compote. YUM