Tiny Cream Cheese Biscuits
Tiny Cream Cheese Biscuits are irresistibly soft and cheesy treats, perfect for snacking or serving as appetizers. With a rich cream cheese flavor and tender texture, they appeal to cheese lovers and are ideal for parties, brunches, or casual gatherings. These bite-sized biscuits are quick to prepare and delightfully savory.
Ingredients
Instructions
- Beat the cream cheese and butter at medium speed of an electric mixer for 2 minutes or until creamy.
- Gradually add the self-rising flour, beating at low speed just until well blended.
- Spoon the dough into ungreased miniature 1/2 inch muffin pans, filling full.
- Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until golden brown.
- Serve hot.
Tips & Substitutions
For a lighter texture, ensure the cream cheese and butter are very soft before mixing. You can substitute half of the cream cheese with Greek yogurt for a tangy twist. If you don’t have self-rising flour, combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and a pinch of salt. These biscuits are perfect for brunch or as a snack anytime.
Serving Suggestions
These tiny cream cheese biscuits are delightful served warm with a smear of your favorite jam or honey. They pair beautifully with Kathleen's Favorite Mashed Potatoes for a comforting meal or can be enjoyed as a standalone snack. Consider serving them alongside a fresh salad or a bowl of soup for a light lunch.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, simply pop them in a preheated oven at 350°F for about 5-7 minutes, or until warmed through, to maintain their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tiny Cream Cheese Biscuits contains roughly 436 calories, with 7g protein, 30g carbohydrates, and 32g fat. It is a good source of protein (13% of the Daily Value), vitamin A (13% of the Daily Value), and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to a day before baking. Just allow the dough to sit at room temperature for about 15 minutes before spooning it into the muffin pans and baking.
What can I do if my dough is too sticky?
If your dough is too sticky, try adding a little more self-rising flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to overmix, as this can affect the texture of the biscuits.
Can I freeze these biscuits?
Absolutely! You can freeze the baked biscuits in an airtight container for up to 3 months. To reheat, bake from frozen at 350°F for 10-15 minutes or until warmed through. This makes them a great make-ahead snack!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).