Bakewell Cream Biscuits

By golfrn9

Bakewell Cream a traditional New England leavening agent, makes these biscuits rise high. The unusual baking method ensures that they don't overcook, even if you forget they're in the oven for a while.

NOTES: Bakewell Cream can be ordered from Apple Ledge Company (207-989-5576). You can substitute 2 tsp baking powder for the Bakewell Cream and baking soda in teh recipe.

Ingredients

• 4 c. all-purpose flour
• 1 tbsp plu 1 tsp Bakewell Cream (see note)
• 2 tsp baking soda
• 1 tsp salt
• 1/2 c. cold vegetable shortening
• 1 3/4 c. buttermilk

Preparation

Step 1

1. Preheat oven to 475 degrees. In a large bowl, whisk the flour with teh Bakewell Cream, baking soda, and salt. Using a pastry blender or 2 knives, cut in teh vegetable shortening until the mixture resembles small peas. Add teh buttermilk and stir with a fork until a dough forms.
2. Turn the dough out onto a lightly floured work surface and knead 3 or 4 times. Roll out the dough 3/4 inch thick. Using a 2-inch round biscuit cutter or glass, cut put 12 biscuits. Transfer the biscuits to a baking sheet, and bake in teh bottom third of the oven for 5 minutes. Turn off the heat and let the biscuits sit int eh hot oven, without opening the door, for about 10 minutes longer, or until golden and cooked through. Transfer the biscuits to a basket and serve immediately.