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Bakewell Cream Biscuits

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Bakewell Cream Biscuits Recipe

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.

View step-by-step
directions on our blog

At a glance

about 1 1/2 dozen 2 1/2" biscuits, or 2 1/2 dozen smaller biscuits


Choose your measure:


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