Bakewell Cream(R) Biscuits

I just discovered "The Original Bakewell Cream" which is an old-fashioned leavening still made in Maine. Here is the recipe on the label, and we've had great success with it. I'm now a huge fan of Bakewell Cream!

INGREDIENTS

4 c flour

4 tsp Bakewell Cream

2 tsp baking soda

1 tsp salt

1/2 c shortening

1 1/2 c cold milk

1. Mix and sift dry ingredients.
2. Add shortening and mix with pastry blender.
3. Add milk all at once, and stir quickly with a fork. (Some flours may require a little more liquid to make a nice soft dough.)
4. Turn out on floured board and knead 5 or 6 times.
5. Roll or pat to 1/2" to 3/4" thick. Cut with biscuit cutter.
6. Bake at 475° for 5 minutes.
7. Turn off heat and leave in oven for 5 - 10 minutes until golden brown.
8. Serve hot.

These biscuits are extra high and light. The label says that to substitute for 1 tsp baking powder, use 2/3 tsp Bakewell Cream and 1/3 tsp baking soda. To substitute for cream of tartar, use as is.

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