This Southern-style buttermilk biscuit makes an even softer biscuit then a classic layered recipe by the addition of cream cheese. Still tall and flaky but with a softness that is scrumptious.

In a stand mixer fitted with the paddle attachment, combine the cake mix, melted butter ... fitted with the paddle attachment, beat the cream cheese on low speed until smooth, about 1 minute.

By Kara Kimbrough    The homemade biscuit, a beloved American icon, is on the endangered species list. I blame it on ...

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Finally, mix in the vanilla ... the cream cheese mixture until thoroughly combined. Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula.

Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight ...

Crush Biscoff biscuits, mix with melted butter, press into a pan, and refrigerate. Blend cream cheese with Biscoff spread. Whip cream with sugar and fold together gently. Pour filling over the crust, ...

Velvety soft, strawberries and cream make for a dream team together. This recipe uses hung curd and cream instead of cream cheese. Grind the biscuits and mix in the melted butter with it. Line the ...

Mary Martha Greene, known as the "Cheese Biscuit Queen," has ... Gasp. The recipe in the book, however, is redeemed by the generous use of cream cheese and Duke’s mayonnaise, which leads into ...