Cream Cheese Biscuits

from Martha Stewart Baking p. 33
(MS has more complicated instructions, I just went and made it easy and fast instead)

Cream Cheese Bisuits
Cream Cheese Biscuits
Cream Cheese Bisuits
Cream Cheese Biscuits
Cream Cheese Bisuits
Cream Cheese Biscuits


2.25 c all purpose flour
1.5 tsp baking powder
0.25 tsp baking soda
1.25 tsp salt
2 tbsp sugar
0.5 c butter (1  stick) (cold, cut into pieces)
4 oz cream cheese (cold, cut into pieces)
1 c  greek yogurt (or buttermilk, or yogurt, or ricotta cheese)


1. Mix dry ingredients.

2. Add wet ingredients.

3. Mix until a dough just forms in kitchenaid mixer. Do not overmix.

4. Roll into 1 inch diameter balls, flatten, place on cookie sheet with silpat on top.

5. Bake at 425 degrees for 15 minutes.

You can fridge leftover dough for about a month. If you make balls, flatten and fridge them, just pop them in the preheated oven in the morning for 15 minutes and enjoy your nice warm fresh and easy breakfast! 🙂


I put unused dough in the freezer, wrapped in cling wrap.

I defrosted it until I could put a knife through it.

I just chopped it into squares and baked it as directed above.

It came out looking like this:

Cream Cheese Biscuits
Cream Cheese Biscuits

Best Cookie Base

(Thanks, Martha Stewart!)

(This is based on a recipe on p.58 of Martha Stewart’s Cookies book)

Yield: 3 dozen cookies


2 sticks butter

1 c brown sugar

1/2 c white sugar

2 tsp vanilla extract

2 eggs

2 1/4 c bread flour (or whatever flour you have on hand)

1/2 tsp baking soda

1 tsp salt

2 c STUFF (chocolate chips, nuts, oatmeal, raisins, craisins, whatever).


Cream butter and sugars. Add vanilla and eggs.

Mix dry ingredients. Add wet ingredients to dry ingredients.

Stir in STUFF.

Preheat oven to 350 degrees.

Roll batter into 1 inch balls.

Bake for 12 minutes.

Note: This dough does not turn golden brown.  If it gets golden brown, it will be excessively dry and not chewy when it cools. Don’t let this happen.