Plain Cream Biscuits

Difficulty: NO

Some people say Southern biscuit baking is an art. And then there’s this traditional Southern Plain Cream biscuits recipe which is crazy stupid easy. The only trick to these is how fast you can make them because you know with making biscuits, speed is important.

Tasty enough for a grab and go snack and sturdy enough for any breakfast sandwich, which I think they’re perfect for.  They are also perfect for toasting and dunking and having with jam.

These plain Cream Biscuits are so tender and delicious. Just barely sweet to compliment an American breakfast, or with gravy or with jam or fresh out of the oven, plain.

The kitchen will smell so warm and buttery, but there is no butter in this plain cream biscuit recipe!

Tender meaning a soft crumb cake-like bread with a rich mouthfeel and a creamy finish.

They are so simple, and like the pizza dough, learn it, teach it.  

If you want to whip up something impressive that looks like it took you a long time and you have worn out your rice crispy squares recipe, this is it. And the pizza.

This will round out your soup or salad lunch, or if you need something to go with your dinner main.

Or RSPV, “I’ll bring the biscuits.”

If you do not have a proper biscuit or cookie cutter, (any shape is fine and fun) it would be better to cut oblong shapes using a sharp knife rather than a cup which will pinch the outside, preventing the biscuits from rising as much as it can. A small tin can that has been cut with one of those side cutter can openers would work.

Cut straight down because you want the Cream biscuits to rise straight up.  If you twist the cutter, the cream biscuits go a little sideways.

How to Make Plain Cream Biscuits

Preheat oven to 450°F(230°C).

Oil a baking sheet or line with baking parchment.

1. Sift together the flour, baking powder, salt and icing sugar into a large mixing bowl.  Stir to make sure all is combined.

2. Pour the cream in all at once.

3. I toss and stir this around just until all is moist with a knife to keep it light. Using a knife doesn’t let me stir too well so I don’t pack it or over mix it.

4. Dump it all out on a floured surface, flour your hands and flatten a bit. 

If you sprinkle the dough, you may add more flour than necessary.

5. Cut it roughly in half and put one half on top of the other.  

6. Press a bit and repeat.

This brings the dough together and creates some layers. 

Tip!

Cutting lets you put one on top of the other instead of just folding it, which since there isn’t a lot of dough to work with, it won’t just squash it.

It is a bit messy, just bring it together and try not to touch it too much.  It will be fine.

7. Flatten to about ¾ inch (2cm) using your fingers.

8. Now you can flour your biscuit dough and flip it over.  This is so the biscuits don’t stick too much to the surface when you are transferring them.

9. Flour your cutter or knife to prevent sticking and cut your shapes.

10. Place on the baking sheet leaving about 1½” (4cm) to grow and for the sides to get golden as well.

Gather the dough bits and press to cut what you can.

11. Brush the tops with more cream if you would like.

12. Place on top of another baking sheet to prevent over browning the bottoms.

Bake for about 12 minutes.

Immediately brush with melted butter for something extra special, but optional.