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Bakewell Cream(r)
Biscuits
Maine biscuit bakers have known for years that the
fluffiest, tastiest, BEST biscuits come from the
recipe off the back of The Original Bakewell Cream(r)
can. Bakewell Cream, a "magic" leavener created in
Maine 60 years ago and a staple of Downeast baking
ever since, is a mixture of acid sodium
pyrophosphate and redried starch. Unlike most
chemical leaveners, it includes no aluminum, so
Bakewell Cream baked goods just plain taste better.
OK, on to the biscuits. Follow this recipe exactly,
and within minutes you'll be buttering and enjoying
a fluffy, light, high-rising biscuit -- the Maine
way!
4 cups King Arthur Unbleached All-Purpose Flour OR 4
1/4 cups Mellow Pastry Blend
4 teaspoons Bakewell Cream
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable shortening
1 1/2 cups cold milk
Mix and sift the dry ingredients. Add the
shortening, and mix with a pastry blender. Add milk
all at once, and stir quickly with a fork to make a
nice, soft dough.
Turn out onto a floured board and knead 5 or 6
times. Roll or pat to 1/2 to 3/4-inch thick. Cut
with a biscuit cutter.
Bake biscuits in a preheated 475°F oven for 5
minutes. Turn off heat and leave in the oven for 5
to 10 minutes, until golden brown. These biscuits
are extra high and light.
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