Bakewell Cream Biscuits – a delicious recipe with all-purpose, Bakewell Cream, baking soda, salt, cold vegetable shortening, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 475.
2
In a large bowl, whisk the flour with the Bakewell Cream, baking soda and salt.
3
Using a pastry blender or 2 knives, cut in the vegetable shortening until the mixture resembles small peas.
4
Add the buttermilk and stir with a fork until a dough forms.
5
Turn the dough out onto a lightly floured work surface and knead 3 or 4 times.
6
Roll out the dough 3/4 inch thick.
7
Using a 2-inch-round biscuit cutter or glass, cut out 12 biscuits.
8
Transfer the biscuits to a baking sheet, and bake in the bottom third of the oven for 5 minutes.
9
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.
10
Transfer the biscuits to a basket and serve immediately.
1162
kcal
Calories
83
g
Fat
92
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups all-purpose flour, 1 tablespoon plus 1 teaspoon Bakewell Cream (see Note), 2 teaspoons baking soda, 1 teaspoon salt, and more.
Yes, Bakewell Cream Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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