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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Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.