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Nutrition Facts
Serving Size 98 g
(Approx. 12 Servings)
Amount Per Serving
Calories 330 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 11 g 55%
Trans Fat 0.5 g
Cholesterol 50 mg 17%
Sodium 730 mg 30%
Total Carbohydrate 36 g 12%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 6 g
Vitamin A 10% Iron 10%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Brown Sugar Cream Biscuits
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
12  People


Recipe makes 12 Servings

3 1/2 cup(s) all purpose flour, plus more as needed for dusting dough and surfaces
6 Oz unsalted butter, 1-1/2 sticks
8 Oz cream cheese
3 Tsp kosher salt
1/3 cup(s) brown sugar
3 Tsp baking powder
1 Tsp baking soda
1 cup(s) buttermilk
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Preheat oven to 375°F.
In a bowl or stand mixer with paddle attachment add flour, butter and cream cheese.
Mix well to break up butter and cream cheese into pea sized pieces. Add salt, sugar, baking powder and baking soda.
Mix until everything is incorporated before adding buttermilk, then mix until dough just comes together.
Form dough into ball, sprinkle a little flour onto a work surface and roll out dough into a rectangular shape approximately 1/2 inch thick.
Cut out with biscuit cutter and place biscuits touching each other onto a sheet pan lined with parchment paper. Re-roll dough and and cut extra biscuits as needed.
Brush top of biscuits with cream and bake for 25 to 30 minutes or until puffy and golden brown.
Allow to cool slightly before serving.


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