A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

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

Prep
Bake
Total
Yield
about 1 1/2 dozen 2 1/2" biscuits, or 2 1/2 dozen smaller biscuits

Ingredients

Choose your measure:

Instructions

  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.