Imagine everything you love about everything bagels with cream cheese, and now imagine those flavors baked into a flaky biscuit. There you have delicious Everything Bagel and Cream Cheese Biscuits. You’ll never want to make a plain old biscuit again.

Want another tasty biscuit combination? Try my bacon and cheddar biscuits.

Everything Bagel and Cream Cheese Biscuits

I was first introduced to this flavor combination at my favorite coffee shop in Cannon Beach. We go there annually, and these biscuits are sought out by my group of friends. I asked the baker at Elk Creek for her recipe, and not surprisingly, she held her recipe tight.

Discouraged but not swayed, I actively got to work trying to discover and tweak the perfect biscuit recipe that matched her style. I tasted and adjusted until I had a great base recipe. The next step was to start adding the fillings. More tasting and tweaking.

Our Cannon Beach crew has confirmed that we have arrived with a great copycat recipe. Now, I get to share that recipe with you. I’m excited for more flavor combinations to come.

How to Get Flaky Layers in a Biscuit

Cold Butter – I like to freeze and grate my butter. You want small, cold chunks of butter to get flaky layers.
Don’t Over-Mix – Over-mixing causes the butter to warm, but it also incorporates the butter too much. You want to mix just until shaggy.
Stacking and Pressing Layers – The method I describe in this recipe, where you cut the dough into thirds, stack, and press, helps to get nice flaky layers. I have a video tutorial attached to this video that should help you understand the process.

Alternate Process for Making Everything Bagel and Cream Cheese Biscuits

Some might prefer a food processor recipe for Everything Bagel and Cream Cheese Biscuits. To make this recipe, combine all the dry ingredients into a food processor bowl fitted with the blade attachment. Pulse to combine dry ingredients. Next, add frozen or cold butter, cut into 1/2 inch chunks. Pulse until dough has pea-sized bits. Don’t overmix. Transfer dough to a mixing bowl to add in the buttermilk. Stack and press as directed.

Can I Make Everything Bagel and Cream Cheese Biscuits Ahead of Time?

Yes, you can make these biscuits ahead of time. That said, Everything Bagel and cream cheese biscuits are best straight out of the oven, so I will give you two methods for being able to minimize your prep time the day of serving them so that you can still serve them straight out of the oven.

Frozen Dough Method: You can prep the biscuits as described up until the baking instructions. Place these prepped, uncooked biscuits in an airtight container or plastic freezer bag, and freeze for up to 3 months. When ready to bake, simply pull them straight out of the freezer and bake as instructed, adding a few minutes to your bake. This is a great method for baking a couple at a time.
Prep-Ahead Method: We love to have biscuits with breakfast, and a quick way to cut time in the morning is to prep the ingredients ahead. If I am doing this method, I will grate and freeze the butter the night before. Also, I will make the buttermilk and pre-mix the dry ingredients. This saves me 10 minutes, so I am able to just take 5 minutes to mix in the butter and buttermilk before stacking and pressing the layers.
Refrigerating and Reheating Cooked Biscuits: While I have emphasized that these are best enjoyed straight out of the oven, they are still delicious after sitting a bit. Because the biscuits have cream cheese in them, they will need to be refrigerated or frozen. Allow the biscuits to cool completely before storing. Add them to a storage container, plastic wrap, or Ziploc bag. The less air around them, the better. Refrigerate for up to 4 days. Using a low-heat method for reheating is best. Preheat oven or toaster oven to 300°F, wrap the biscuit loosely in foil, and heat for 5 to 8 minutes until warmed through. Alternatively, Microwave on 50% power for 15 to 20 seconds.
Freezing Cooked Biscuits: Allow the biscuits to cool completely before storing. Add them to a storage container, plastic wrap, or Ziploc bag. The less air around them, the better. Freeze for up to 3 months. To reheat, preheat oven or a toaster oven to 325°F. Wrap the biscuits in foil, and heat for 15-20 minutes until the center is warm. If you want the top a bit more crispy, you can open the foil for the last couple minutes of baking.

Video Tutorial for Making Everything Bagel and Cream Cheese Biscuits

Everything Bagel and Cream Cheese Biscuits

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Prep Time 15

Cook Time 13

Total Time 28

Course Breakfast

Cuisine Baking

Servings 9 biscuits

Ingredients

2 cups Flour
3 Tbsp Cornstarch
1 Tbsp Baking Powder
1/4 tsp Baking Soda
1 Tbsp sugar
1 tsp salt
2 Tbsp Everything Bagel Seasoning
10 Tbsp Frozen and Grated Salted Butter
3/4 Tbsp Vinegar
3/4 Cup Whole Milk preferred
5 oz Cream Cheese

Instructions

Working with frozen butter is best. I like to grate my butter ahead of time and freeze it after grating. It only has to freeze for about 10 minutes before using, so I do this step first while doing the next steps.
Preheat oven to 425. Line a baking sheet with parchment paper.
Put 3/4 Tbsp vinegar in a measuring cup, and then add milk up to the 3/4 cup line. This is essentially making buttermilk, so you can just use 3/4 cup buttermilk if you have that on hand. Let the vinegar sit in the milk for five minutes.
In a large mixing bowl, combine 2 cups flour, 3 Tbsp cornstarch, 1 Tbsp baking powder, 1/4 tsp baking soda, 1 Tbsp sugar, 1 tsp salt, and 2 Tbsp Everything Bagel Seasoning. Stir to combine
Add the 10 Tbsps of frozen, grated butter to the dry mixture, and combine together using a pastry blender or two knives. Your mixture will have pea-sized chunks of butter in the flour mixture.
Add the buttermilk (milk and vinegar) to this mixture and stir with a spatula. It will be a shaggy mess. Do not over-mix.
Lightly flour your countertop or cutting board, and turn the dough out onto the surface. Gently shape the dough into a rectangle 3/4" thick.
Using a sharp knife or bench scraper, cut the dough into thirds. Put 7-8 small teaspoon-sized dollops of cream cheese on one of those thirds. You can estimate the size.
Stack one of the 1/3 layers on top of that and add more dollops.
Stack the final 1/3 on top of that, and press into a rectangle 3/4" thick.
Repeat the process above: Using a sharp knife or bench scraper, cut the dough into thirds. Put 7-8 small teaspoon-sized dollops of cream cheese on one of those thirds. You can estimate the size. Stack one of the 1/3 layers on top of that and add more dollops.
Stack the final 1/3 on top and press into a 1/2" square this time. Cut this square into 9 equal pieces (3×3).
With a thin spatula or bench scraper, transfer the biscuits to the baking sheet, leaving a couple of inches between each biscuit.
Bake for 13-15 minutes or until the biscuits are lightly golden on the top and bottom. These biscuits are best directly out of the oven, after only a couple of minutes to cool.

As mentioned, these are great straight out of the oven. If I want to reduce the prep time for a morning bake, I often mix up the dry mixture and make the buttermilk the night before. I also grate and freeze the butter the night before. Then, in the morning, I simply need to do the final mixing and stacking.

Freezer Instructions: Again, these are best served out of the oven, so I like to bake the dough rather than bake the biscuits. The fully prepped biscuits can be frozen, unbaked, for up to 3 months. They can be baked straight out of the freezer, adding a few minutes of time to the bake.

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