The Best Biscuits Using Bakewell Cream by cwalde

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The Best Biscuits Using Bakewell Cream
Submitted by cwalde on March 10, 2005 at 11:50 am

DESCRIPTION
The Best Biscuits using Bakewell Cream

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
I found this recipe in an old Gold Medal Century of Success Cookbook and had used it for years. Recently, I subbed Bakewell Cream for my old Clabber Girl and WOW. These are truly now Gold Medal winners. I have done the conversion for you for the Bakewell Cream and the recipe is now 1 1/2 times the original size. Hope that you enjoy these as much as I do. Cheryl

1/2 c shortening
2 1/2 c plus 2 T AP flour
2 1/2 t Bakewell Cream
1 1/4 t soda
1 1/8 t salt
1 c plus 2 T milk

Heat oven to 450 degrees. Mix dry ingredients together in a bowl with a fork. Cut shortening into flour, Bakewell Cream, soda, and salt with pastry blender till mixture resembles fine crumbs. Stir in just enough milk with a fork so dough leaves sides of bowl and rounds up into a ball. --I usually use all of the milk. It's sticky and doughy. I turn it all onto a medium floured surface and coat both sides of the dough with flour. Knead lightly about 8-10 times. I like to pat out my dough to about 3/4"-1" thick. Cut with biscuit cutter, straight down. Place on ungreased cookie sheet or biscuit pan. I like my sides touching. I bake mine for about 16 minutes--my biscuits are thick. If you cut them thinner, you may want to reduce the baking time to 12-15 minutes or till lightly browned. Enjoy!

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