A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Herbed Cream Cheese Biscuits

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


When it's finally warm enough in the morning to eat breakfast on the porch or deck, why not celebrate with something really special? A classic brunch dish is herbed biscuits with smoked salmon and scrambled eggs. Chives are one of the first plants to be ready in spring, with tender, green shoots and puffy pom-pom pink flowers for garnishing. Just the colors on the plate — the green chives in the golden biscuits set next to the orange salmon, and bright yellow eggs — are wonderful.

At a glance

16 biscuits


Choose your measure:

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons chopped fresh chives or 2 tablespoons dried chives
  • 1 teaspoon dried thyme
  • 1 cup grated sharp cheddar cheese
  • 1/4 cup (4 tablespoons) butter or 1/4 cup vegetable shortening, cold
  • 3/4 cup milk
  • 1/2 cup cream cheese


  1. Preheat the oven to 425°. Line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the dry ingredients, including the grated cheese, until everything is evenly distributed.
  3. Using a pastry fork or blender, your fingers or an electric mixer, cut in the butter or shortening, and cream cheese. Mix until crumbly. Some larger chunks of cheese and butter can remain.
  4. Pour in the milk while tossing with a fork. The dough should remain a bit crumbly, but hold together when squeezed. Add an additional 1 to 2 tablespoons of milk if needed.
  5. Turn the dough out onto a lightly floured work surface and fold it over a few times.
  6. Pat it into an 8" square, 3/4" thick.
  7. Cut it into 2" squares, or use a 2" round cutter. Place the biscuits on the baking sheet.
  8. Bake the biscuits for 16 to 18 minutes, until they're lightly browned.
  9. Serve biscuits warm or at room temperature.
  10. Store, well-wrapped, at room temperature for 2 days, or for up to a month in the freezer.