Bakewell Cream Biscuits
Words can't describe the memories that come with this recipe below. I, and my parents, have been making these biscuits for decades, and for good reason. They are exceptional. We have not altered the ingredient list at all, being the same that is on the side of the Bakewell Cream can itself, so why change a good thing? My father and his father before him, baked these biscuits as directed below, but if you feel more comfortable, preheat your oven to 350-degrees F and back 10-12 minutes. And if you can't find Bakewell Cream on your store shelves, look online. It is Maine product, but shouldn't be limited as such but can be found at The New England Cupboard.
For 15 Serving(s)
- 4 cup(s) flour
- 4 teaspoon(s) Bakewell Cream
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1/2 cup(s) butter or margarine, cold(or use shortening)
- 1 3/4 cup(s) cold milk
Bakewell Cream Biscuits Directions
- Preheat oven to 475-degrees F. In a large bowl, blend together flour, Bakewell Cream, baking soda and salt. Add butter and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in milk until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with melted butter and bake for 5 minutes. turn off oven to continue baking an additional 8-10 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.