Bakewell Cream Biscuits

May 10, 2016
Photo by Mark Weinberg
Author Notes

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
  • 4 cups all-purpose flour
  • 4 teaspoons Bakewell Cream
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening or 8 tablespoons cold, unsalted butter, cut into small cubes
  • 1 1/2 cups cold whole milk
  • Melted butter, for brushing
  • Flaky salt, for sprinkling
In This Recipe
  1. 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.
  2. 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.
  3. Add the milk all at once, then stir quickly with a fork until the dough comes together.
  4. 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.
  5. 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.

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