This recipe comes from the back of the Bakewell Cream can (and a slight adaptation can be found on King Arthur Flour's website). If you don't have Bakewell Cream, use 2 tablespoons of baking and leave out the baking soda.
This recipe comes from the back of the Bakewell Cream can (and a slight adaptation can be found on King Arthur Flour's website). If you don't have Bakewell Cream, use 2 tablespoons of baking and leave out the baking soda.—Sarah Jampel
Makes: 8 to 12 biscuits, depending on size
cups all-purpose flour
teaspoons Bakewell Cream
teaspoons baking soda
cup shortening or 8 tablespoons cold, unsalted butter, cut into small cubes
cups cold whole milk
Melted butter, for brushing
Flaky salt, for sprinkling
- Preheat the oven to 475° F and lightly grease a baking sheet or line it with parchment paper. In a large bowl, mix the dry ingredients together, then sift them.
- Add the shortening or butter and use a pastry blender or your fingers to cut it into the dry mixture until the fat is crumbly but large, pea- and walnut-sized pieces remain.
- Add the milk all at once, then stir quickly with a fork until the dough comes together.
- Turn out onto a lightly floured surface and knead a few times until the dough is smoother. Pat out until it's 1/2- to 3/4-inch thick, then use a biscuit cutter to make rounds. Brush with melted butter and sprinkle with flaky salt.
- Arrange on the prepared baking sheet. Bake for 5 minutes, then turn off the heat, and leave in the oven for 5 to 10 minutes, until golden brown.
- This recipe is a Community Pick!