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Monday, 05 November 2012 11:15 |
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We have tried many different biscuit recipes, and until Brenda's boss told her about Bakewell Cream (we found the Bakewell Cream at Hannaford), nothing came out the way we wanted them. Using the Bakewell Cream, these are nearly fool proof. We have even made the dough, and put the unbaked biscuits in the freezer to make at a later time. They are great!
Ingredients:
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4 cups all-purpose flour
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1 tablespoon plus 1 teaspoon Bakewell Cream
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2 teaspoons baking soda
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1 teaspoon salt
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1/2 cup cold vegetable shortening
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1 3/4 cups buttermilk
Instructions:
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Preheat the oven to 475°. In a large bowl, whisk the flour with the Bakewell Cream, baking soda and salt. Using a pastry blender or 2 forks, cut in the vegetable shortening until the mixture resembles small peas. Add the buttermilk and stir with a fork until a dough forms.
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Turn the dough out onto a lightly floured work surface and knead 3 or 4 times folding the dough over onto itself. Roll out the dough 3/4 inch thick. Using a 2-inch-round biscuit cutter or glass, cut out 12 biscuits.
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Transfer the biscuits to a baking sheet, and bake in the bottom third of the oven for 5 minutes. Turn off the heat and let the biscuits sit in the hot oven, without opening the door, for about 10 minutes longer, or until golden and cooked through.
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Transfer the biscuits to a basket and serve immediately.
Tips:
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When cutting the biscuits push the cutter straight down then twist. Twisting as you push down might keep the biscuits from rising completely.
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When the biscuit come out of the oven brush the tops with some melted butter for an even better flavor.
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