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| BAKEWELL CREAM BISCUITS | |
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4 c. flour 4 tsp. Bakewell Cream 2 tsp. baking soda 1 tsp. salt 1/2 c. shortening 1 1/2 c. milk Mix and sift first 4 ingredients. Add shortening and mix with pastry blender. Add milk all at once and stir quickly together with a fork to make a soft dough (some flours require more liquid, so add more milk if your dough seems too stiff). Pour out on floured board and knead 5 or 6 times. Roll out 1/2 inch or more thick. Cut with biscuit cutter. Top each with a little milk or bit of butter. Bake at 475 degrees for 5 minutes, then turn off heat and bake until golden brown. These biscuits are extra high and light. Bakewell Cream is a cream tartar substitute. | |
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recipe reviews #62506
Dorean (Pennsylvania) says:
I've been searching for the secret to super fluffy biscuits, and this is it! I followed the recipe exactly, and they tripled in height during baking! I'm going to try it with buttermilk next time to see how that works. I'm not sure what effect the acidity of the buttermilk will have on the action of the Bakewell Cream, but it's worth a shot.
#137993
Leslie Greeson (North Carolina) says:
I have been making these biscuits and using Crisco for shortening. Can you use lard and if so how much? Should I use half butter and half lard?
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