October 10, 2013

Random Recipe: The BEST biscuits ever!

Tell me you're not trying to bite the screen!? There is no better biscuit out there.  
It's a secret family recipe, and I'm about to share it all with you!

Here's the secret!

It's known as the the Maine equivalent of cream of tartar. Made in Norwich, Vermont at the King Arthur Flour Company, but originating in Maine over 60 years ago . Apparently it's not well known outside of the New England States.  I'm located north in New Brunswick Canada, and to the best of my knowing, no one has heard of it here.
For more info, as well as recipes check out the New England Cupboard.
Bakewell Cream contains no additives or aluminum and is gluten-free.

Here is the recipe, which is right on the label.
4 cups flour
4 tsp Bakewell Cream
2 tsp baking soda
1 tsp salt
1/2 cup shortening
1 1/2 cups cold milk
Mix and sift dry ingredients. Add shortening and mix with pastry blender. 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). Turn out on floured board and knead 5 or 6 times. Roll or pat to 1/2" to 3/4" thick. Cut with biscuit cutter. Bake at 475°F, for 5 minutes. Turn off heat and leave in oven 
for 5 to 10 minutes until golden brown. These biscuits are extra high and light. 

You won't be disappointed by these biscuits!!  What is your favorite meal have biscuits on the side with??

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