"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bakewell Cream Biscuit from King Arthur Recipe

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This recipe for Bakewell Cream Biscuit from King Arthur, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 28, 2009


* 4 cups King Arthur Unbleached All-Purpose Flour
* 4 teaspoons Bakewell Cream*
* 2 teaspoons baking soda
* 1 teaspoon salt
* cup (8 tablespoons) cold butter
* 1 1/2 cups cold milk
* *NOT Bakewell Cream Baking Powder; just plain Bakewell Cream

1) Preheat the oven to 475F. Lightly grease a baking sheet, or line with parchment.

2) Whisk the dry ingredients together in a bowl.

3) Work in the butter till the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.

4) Add the milk, stirring till everything is moistened.

5) Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once or twice. Pat it into a " to "-thick rectangle.

6) Cut the biscuits with a round or square cutter. Place them on the prepared baking sheet. Brush their tops with milk or melted butter.

7) Bake for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes, till they're golden brown.

8) Remove from the oven, and serve warm with butter and honey, jam, or gravy.

Yield: about 1 dozen 2 " biscuits.




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