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Bakewell Cream Biscuits

Submitted by: twoturkey on January 15, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Bakewell Cream Biscuits

High biscuits that are golden brown in color when done. (Bakewell Cream is a leavening agent)

Difficulty: Easy

Servings: 12-15 biscuits depending on how thick you make them

Prep Time: easy   Cook Time: 5 minutes  


4 cups flour
4 teaspoons Bakewell cream (leavening agent)
2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups cold milk


Mix and sift dry ingredients; add shortening & mix with pastry blender. Add milk all at once, and stir quickly with a fork (some flours may require a little more liquid to make a soft dough).

Turn out on floured board and knead 5-6 times. Roll or pat out to 1/2 to 3/4 inches thick; cut with biscuit cutter.

Bake at 475 degrees for 5 minutes. Turn off heat and leave in oven for 5 to 10 minutes until golden brown.

These biscuits are extra high and light.

Categories: Biscuits, Breads

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  1. 1-13

    I just discovered this recipe…thanks for posting it. I just happen to have Bakewell Cream in my cupboard right now, and will try these very soon.

    • 1-14

      I got the recipe off the back of the can of Bakewell Cream! Only recipe for biscuits I use. I’ve tried others but always come back to this one.
      Mrs. Turkey

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