Everything Cream Cheese Biscuits with Roasted Tomatoes by Jessie Sheehan

It’s holiday time, people, which essentially means it’s party season. Whether you are hosting your own, I’m not FYI, as I just hosted Thanksgiving and am putting on my “guest hat” for the next month or so, or you’ve been invited somewhere lovely and need to bring a tasty nibble, these petite biscuits will do you right. They are buttery and flaky, as all good biscuits should be, but they are also slightly tangy, end extra rich, from the inclusion of cream cheese. They’ve also got a bit of zip from the everything bagel seasoning blend and the roasted tomatoes are sweet, yet not, and add wonderful flavor and color. However, if you are just not feeling the purchase of tomatoes in December, by all means leave them out. I think these would be lovely served along side a ham with plenty of mustard for spreading and cornichon for crunch. Or, with bacon and softly scrambled eggs the morning after Xmas. Or, they’d be lovely for dinner tonight, you can freeze any extras unbaked, a nd I’m happy to put on the aforementioned “guest hat” and join you.

To take a peek at the original blog post for my Everything Cream Cheese Biscuits with Roasted Tomatoes, and to peruse my collection of original recipes, click here.  

YIELD: about 20 or so, small biscuits


For the Roasted Cherry Tomatoes:

  • 2 pints cherry tomatoes
  • olive oil
  • salt
  • pepper

For the Everything Seasoning Blend:

  • 1 Tbsp poppy seeds
  • 1 Tbsp sesame seeds
  • 11⁄2 to 2 tsp dried garlic
  • 2 tsp dried onion flakes
  • 2 tsp kosher salt

For the Biscuits:

  • 4 cups all-purpose
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp table salt
  • 1/2 cup butter, cold
  • 1/2 cup (4 ounces) cream cheese, cold
  • 1 1/4 cups buttermilk
  • 1/2 cup roasted tomatoes

For the Egg Wash:

  • one egg
  • 1/4 tsp table salt


For the roasted tomatoes:

Preheat the oven to 400-degrees. Toss the tomatoes in a bowl with some oil until coated. Sprinkle with salt and pepper to taste and place in the oven for about 20 minutes until all of the tomatoes have softened and collapsed. Set aside and let cool to room temperature. Once cool, chop the tomatoes and set aside about ½ cup, draining off some of the oil. Save the rest for something else, like eating with your fingers.

For the seasoning blend:

Combine all of the ingredients in a small bowl. Reserve 2 to 3 tablespoons of the mix to combine with the dry ingredients, and set aside the rest for sprinkling on top of the biscuits before baking.

For the biscuits:

Add the flour, baking powder, baking soda, salt and the 2 to 3 tablespoons of the reserved seasoning blend to a large bowl and whisk to combine. Cut the butter and cream cheese into small cubes, add to the bowl, and using your hands or a wooden spoon, mix the dough until it resembles coarse meal. Add the buttermilk and, using a wooden spoon or your hands, combine the wet into the dry until a shaggy dough forms. Add the tomatoes and mix again, just until combined.

Lightly flour a work surface and knead the dough a few times until it is no longer crumbly and the dry and moist bits are fully integrated. If the dough is at all sticky, lightly flour your work surface again. Gently pat or roll the dough into a rectangle about ¾ of an inch thick. Using a 1½ inch to 2 inch biscuit cutter dipped in flour, begin cutting out biscuits from the dough rectangle and place them on a baking sheet lined with parchment paper. Collect the scraps and reroll and cut as needed.

Freeze the biscuits, tightly wrapped in plastic wrap, for at least an hour.

Preheat the oven to 425-degrees. Brush the biscuits with the egg wash and sprinkle with the reserved everything seasoning. Bake for 5 minutes and then reduce the heat to 400-degrees and bake for an additional 10 to 15 minutes, until the biscuits have risen and the bottoms are lightly browned. Serve warm with butter.

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