Bakewell Cream Biscuits

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 1 1/2 dozen 2 1/2" biscuits, or 2 1/2 dozen smaller biscuits

Recipe photo

These tasty Maine-style biscuits are extra-tall and fluffy, and don't require buttermilk. Our thanks to the Bakewell Cream folks of Hampden, Maine for this recipe.

Bakewell Cream Biscuits

star rating (59) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 1 1/2 dozen 2 1/2" biscuits, or 2 1/2 dozen smaller biscuits
Published: 01/01/2010

Ingredients

  • 4 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
  • 4 teaspoons Bakewell Cream*
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup (8 tablespoons) cold butter
  • 1 1/2 cups cold milk
  • *NOT Bakewell Cream Baking Powder; just plain Bakewell Cream

Tips from our bakers

  • Shape biscuit dough ahead, freeze, and enjoy hot biscuits FAST. Simply place unbaked biscuits on a baking sheet, and freeze till solid. Wrap airtight in a bag. When ready to serve, preheat your oven to 475°F, and bake biscuits for 8 minutes. Turn the heat off, and leave in the oven for another 5 to 8 minutes, till they're golden brown.
  • How about some tasty variations? For cheese biscuits, toss 1 cup diced sharp cheddar cheese with the dry ingredients and butter, just before adding the milk. For chocolate chip biscuits, same deal: toss 1 cup chocolate chips with the flour/butter mixture just before adding the milk. Bake as directed at right. Chocolate chip biscuits may also be sprinkled with coarse white sparkling sugar just before baking.

Directions

see this recipe's blog »

1) Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment.

2) Whisk the dry ingredients together in a bowl.

3) Work in the butter till the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.

4) Add the milk, stirring till everything is moistened.

5) Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once or twice. Pat it into a ¾"-thick square, rectangle, or circle.

6) Cut the biscuits with a round or square cutter. Place them on the prepared baking sheet. Brush their tops with milk or melted butter, if desired.

7) Bake for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes, till they're golden brown.

8) Remove from the oven, and serve warm with butter and honey, jam, or gravy.

Yield: about 1 ½ dozen big (2 1/2") biscuits, or about 32 smaller (1 1/2") biscuits.

Reviews

1 23456  All  
  • star rating 03/18/2015
  • member-kmo16481 from KAF Community
  • Made these at high altitude, added a little flour and liquid and cut the soda almost in half then baked at 500. They turned out great, and even better a couple days later out of the freezer. Terrific flavor, almost like a sourdough biscuit. I have to make another batch tonite and freeze them for my brother. He doesn't want to be without once I leave! My family loves biscuits but not left-over biscuits so the fact that this freezing works so well is really a plus!
  • star rating 01/25/2015
  • member-nambo from KAF Community
  • These biscuits were the lightest biscuits I have ever baked--very tasty too. They were easy to mix. The liquid to dry ratio was spot on. I was suspect of the baking method but it worked as well. My only complaint--I only made a half batch!! After reading the "tips" section, I found I could have made a full batch and frozen the unbaked biscuits for later use. I'm going to try that next time!
  • star rating 01/14/2015
  • McAlvie from Baltimore
  • Well, I have to say that the biscuits turn out looking FANTASTIC, and it's astonishingly easy, too. This has been a great discovery, because some of my favorite winter dishes just cry out for warm biscuits on the side. I'm quite happy, over all. I can even cut the recipe in half for which it is just the two of us, and that's great. I have used butter, kept in the fridge until needed and I grate it into the flour mixture. I also have the mat from KAF which makes patting out the dough a breeze, very little flour needed on the surface, and the biscuits come up cleanly. But I do have a problem with flavor. Now, not everyone seems to notice this, so it may be that I have more sensitive taste buds, but the biscuits taste bitter to me. I would like some advice on just what might be causing this. My Bakewell Cream is only a few months old, so I did consider that it might be the baking soda. The biscuits rose beautifully, but could the soda be going "off"? I've never heard of that, but there's always something new to learn, right? If the soda is an unlikely culprit, can you recommend any addition to the recipe that might counter the bitterness? I've considered adding dry buttermilk, but I am not sure how much or whether that would even work. I'd love to fix this problem so that I can change my rating to 5 stars, which it would otherwise deserve for presentation and ease.
    Unfortunately, the acid that Bakewell Cream is made from can have a bitter taste to some people. This is likely what you are experiencing. Jon@KAF
  • star rating 09/20/2014
  • kami from maine
  • these are light, fluffy, and delicious. but, the recipe ON MY bakewell cream container calls for shortening instead of butter. someone else commented on the bitter aftertaste, and i tasted that slightly the first time i made them. so i reduced the bakewell cream to 3 teaspoons instead of 4. they still came out light and did have less bitter aftertaste for sure. also, i mix the dough by hand to make sure it is all moistened. works great for me every time. not sure why a few reviewers had heavy biscuits or too dry or too wet dough.....i have never had that problem. one batch lasts barely a day in our house! (there are 5 of us).
  • 09/08/2014
  • Ann from Ca
  • These biscuits in the picture has cheese baked on top, where is that in the recipe? The milk ratio to flour is not correct!
    I do believe the biscuits above are the cheese variation of this recipe. The tip for doing so can be found in our "Tips" box. Also, the milk to flour ratio for this recipe is correct as written. Did your dough turn out too dry? Please feel free to call our Baker's Hotline if you have any questions. Jon@KAF 855 371 3353
  • star rating 08/26/2014
  • mestabrk from KAF Community
  • Could not wait to make these. Best biscuits I have ever made! These will be the only ones I ever make from now on.
  • star rating 04/30/2014
  • NHBlueberry from KAF Community
  • I've been making this recipe for years, as did my mom and grandma. Only difference, I use the recipe that is actually found on the Bakewell Cream can itself. Their recipe calls for shortening, not butter, but everything else is the same. The shortening ones come out fabulous. Although I'm not a huge fan of shortening and use it very rarely, I'm willing to leave this one alone as you can't improve upon perfection! I would be interested to know if anyone has made it both ways....what's the difference besides buttery taste? Do they rise up the same?
  • star rating 03/14/2014
  • kim b. from Maine
  • Been using this exact recipe for nearly 30 years. My mother made them before me and I believe her mother made them before she did. This is a wonderful recipe and very easy to make, just follow the recipe and instructions. The first few batches weren't so good due to me over working the dough, but all the ones I've made in the last 28 years have been spot-on.
  • star rating 12/25/2013
  • Shoshana from California
  • Absolutely the best biscuits ever!
1 23456  All  
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