-
Makes
8 to 12 biscuits, depending on size
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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.