Bakewell Cream Biscuit Recipe

These classic Maine-style biscuits are exceptionally light, tender and high-rising thanks to Bakewell Cream. They’re wonderful served warm with butter and jam, alongside soups and stews, or split for strawberry shortcake.

Bakewell Cream Biscuit Recipe

Yield: About 18 large (2½-inch) biscuits
Prep Time: About 15 minutes
Cook Time: 10–15 minutes

Ingredients:

• 4 cups all-purpose flour
• 4 teaspoons Bakewell Cream
• 2 teaspoons baking soda
• 1 teaspoon salt
• ½ cup solid vegetable shortening
• 1½ cups cold milk

Instructions:

1. Preheat the oven to 475°F.
2. Combine the flour, Bakewell Cream, baking soda and salt in a large bowl.
3. Cut in the shortening with a pastry blender until well incorporated.
4. Add the cold milk all at once and stir quickly with a fork until a soft dough forms. If necessary, add a little additional milk to achieve a soft dough.
5. Turn the dough onto a lightly floured work surface and knead gently 5 or 6 times. Do not over-knead.
6. Roll or pat the dough ½–¾ inch thick.
7. Cut with a biscuit cutter and place the biscuits on a baking sheet.
8. Bake at 475°F for 5 minutes.
9. Turn off the oven but leave the biscuits inside. Let them remain in the hot oven for another 5–10 minutes, or until golden brown.
10. Remove from the oven and serve warm.

Tip: Be sure to use Bakewell Cream, not Bakewell Cream Baking Powder. Bakewell Cream is combined with baking soda in this recipe to provide the leavening. For a richer variation, the current King Arthur version substitutes 8 tablespoons (½ cup) cold unsalted butter for the shortening. 

Source: Bakewell Cream package recipe 

Denver High-Altitude Adjustments (5,280 feet):

• Keep the 4 cups flour unchanged.
• Reduce Bakewell Cream slightly from 4 teaspoons to 3¾ teaspoons.
• Reduce baking soda from 2 teaspoons to 1¾ teaspoons.
• Increase the cold milk from 1½ cups to about 1½ cups + 2 tablespoons, adding the extra gradually. The dough should be soft and slightly tacky, not wet.
• Keep the oven at 475°F.
• Bake for the initial 5 minutes, turn the oven off, and begin checking after another 5 minutes. At Denver altitude they may brown a little sooner, so don't automatically leave them for the full additional 10 minutes.

I would add this section to your blog recipe immediately before Tip:

Denver High-Altitude Adjustments (5,280 feet):

For baking in Denver, use 3¾ teaspoons Bakewell Cream and 1¾ teaspoons baking soda. Add up to 2 tablespoons additional cold milk as needed to produce a soft, slightly tacky dough. Bake at 475°F for 5 minutes, turn off the oven and begin checking the biscuits after another 5 minutes. Remove when well risen and golden brown.

Because Bakewell Cream is a somewhat unusual acid leavener, I would not make more aggressive changes on the first batch. I'd bake these adjustments once and see how the rise, texture and browning look before changing anything further.