Once again, I’m just going to provide a link to this recipe for cream cheese biscuits. I’ve made these a few times and they’ve been consistently great. I didn’t brush the biscuits with butter and they turned out fine, but maybe a little pale. Also, I used 3/4 c. whole milk with 1 T. white vinegar instead of the buttermilk.
I’ve added about a cup of shredded cheddar cheese to these and used chive and onion cream cheese. Next time, maybe I’ll mash some strawberries in with the cream cheese and/or add some strawberries.
I’d be curious about how to adapt this to use regular (not self-rising) flour. Let me know if you have suggestions.