Cube cream cheese into small dice (about ¼-inch cubes – doesn’t have to be perfect). Place on a plate or sheet tray and put into the freezer while you prep the biscuits.

Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.

Whisk together the flour, baking powder, baking soda, sugar, everything bagel seasoning, and salt in a bowl.

Cut the butter into 1/2″ cubes then add to the dry ingredients and cut in with a pastry blender (or blend with your fingertips) until mixture resembles coarse breadcrumbs.

Toss in the cold cream cheese cubes just until they are coated with the dry mixture. Add the buttermilk and stir until just combined. Dough will be a little wet and sticky, not crumbly.

Drop dough in 12 equal mounds about 2 inches apart onto the prepared baking sheet. Sprinkle each biscuit with everything bagel seasoning and dried minced onion. Bake the biscuits on the middle rack until golden, 16 to 20 minutes. Cool on a wire rack.

Best served warm but can also be served at room temperature. These biscuits are best served fresh on the day they were made but they may be frozen and re-heated.