These biscuits with butter are 100% made from scratch, super easy to make, and utterly delicious. One of my favorite recipes! Filled with delicious whipped cream cheese, these decadent biscuit cakes are guaranteed to satisfy your sweet cravings.

With the deliciously decadent cream cheese filling, these sweet shortcrust biscuits are a match made in heaven. You can enjoy them with tea, coffee or just as. Without the cream, they even make a great school lunch snack for your kids. I am sure you’ll agree that they are easy to make and absolutely delicious.

BISCUITS WITH BUTTER RECIPE | 1-MINUTE VIDEO

HOW TO MAKE SHORTCRUST BISCUITS

This sweet shortcrust pastry is useful for many recipes, you’d mostly find it in making tarts and pies. Today I have used the shortcrust pastry to make biscuits with butter topped up with delicious cream cheese and berries. More like mini cakes that will melt in your mouth.

This basic recipe is using only a few ingredients, which you probably already have in the house: butter, all-purpose flour, one egg, icing/confectioners’ sugar, and vanilla extract.

The key to making pastry with a good short texture is to use butter as cold as possible.

Start by rubbing the cold butter into the all-purpose flour, then add the icing sugar and vanilla. Add the egg and mix until the dough becomes smooth and holds together. Be careful not to over-mix.

Wrap the dough in cling wrap and store it in the refrigerator for at least 30 minutes before using it. What’s great about the shortcrust pastry is that you can store it in the refrigerator for up to 6-8 days. So if you’re planning to bake the biscuits with butter the next day or if you’re left with some dough, you can store it without worries.

Remove the shortcrust pastry from the refrigerator and leave it aside for a short while. Then roll it out on a lightly floured surface to about 2-3mm thick. Using a round pastry/cookie cutter, cut out 20 circles and place them on the prepared baking sheet. I used a fairly big cookie cutter and managed to cut out 20 circles. If you’re using a smaller cutter, then you might end up with 24 circles.

IS POWDERED SUGAR THE SAME AS ICING SUGAR?

Yes! Powdered sugar, confectioners’ sugar (including confectioners’ sugar and confectioner’s sugar too), icing sugar, and all the same.

HOW TO MAKE THE CREAM CHEESE FILLING AND TOPPING

I love this cream cheese filling – from topping cakes to filling them, or even today serving it with biscuits, I make this cream cheese filling quite often, and seems like it’s working with anything. Not overly sweet, it’s delicious and really easy to make.

We’ll prepare the cream cheese filling in two rounds. One uses cream cheese, icing sugar, and heavy whipping cream. For the other round, we’ll just use cream cheese and heavy whipping cream, and we’ll add in the berry mix. If you’re using frozen berry mix, you’ll want to defrost them first.

PREPARE THE BISCUITS CAKES

Spread around a tablespoon of cream cheese filling on top of half of the biscuits. Add on top, the other half of the biscuits. Put a tablespoon of cream cheese filling on top of each mini biscuit cake. Then using a teaspoon add the creamy berry topping.

Garnish with small fresh berries. Serve chilled and eat with a pastry fork.

They’re even more delicious the next day or at a picnic. Enjoy!

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Biscuits With Butter And Cream Cheese Filling

Did you try this recipe? Let me know in the comments below and come say hello on Instagram, I’ll say hi right back!

Biscuits With Butter And Cream Cheese Filling

Filled with delicious whipped cream cheese, these decadent biscuit cakes are made from scratch, easy to make, and utterly delicious. Guaranteed to satisfy your sweet cravings!

Pin Recipe Print Recipe

Prep Time 10

Cook Time 45

Course Dessert, Snack

Servings 10

Ingredients

FOR THE BISCUITS

200 g cold butter cubed
350 g all-purpose flour
125 g powdered sugar
1 tsp vanilla extract
1 egg

FOR THE CREAMY FILLING & TOPPING

250 g cream cheese room temperature
140 g powdered sugar
80 ml heavy whipping cream

FOR THE CREAMY BERRY TOPPING

125 g cream cheese
40 ml heavy whipping cream
60 g berry mix

Instructions

MAKE THE BISCUITS

Rub the cold butter into the all-purpose flour until sandy in texture, then add the sugar and vanilla.
Add the egg and mix until the dough becomes smooth. Be careful not to over-mix.
Wrap the dough in clingfilm and chill in the refrigerator for 30 minutes before using, then remove it and leave it for a short while before rolling it out.
Preheat the oven to 200C / 400F / Gas 6.
Roll out the dough on a lightly floured surface to about 2-3mm thick. Cut out 20 circles using the round cookie cutter and place them on the prepared baking sheet.
Bake for about 6-8 minutes or until just a little bit browned. Leave to cool on a wire rack.

MAKE THE CREAMY FILLING & TOPPING

Beat the cream cheese on medium speed until fluffy.
Add the powdered sugar and whipping cream and mix for 2-3 minutes on medium speed.
Chill in the refrigerator until the biscuits are completely cooled.

MAKE THE CREAMY BERRY TOPPING

Beat the cream cheese on medium speed until fluffy.
Add the whipping cream and mix for 2-3 minutes on medium speed.
Add the berries and mix again on medium speed.
Chill in the refrigerator until the biscuits are completely cooled.

PREPARING THE BISCUITS CAKES

Spread around a tablespoon of cream cheese filling on top of half of the biscuits. Add on top the other half of the biscuits.
Put a tablespoon of cream cheese filling on top of each mini biscuit cake. Then using a teaspoon add the creamy berry topping. Garnish with small fresh berries. If using frozen berries, allow them to defrost before using.
Serve chilled and eat with a pastry fork. They're even more delicious the next day.

Video

Keyword biscuits recipe, biscuits with butter, delicious, easy