It’s National Biscuit Day. And to celebrate I’m going to share a unique Maine Recipe for Biscuits that are like no other. The secret is Bakewell Cream. Hard stuff to find unless you live in New England, but if you can track some down the results are well worth the effort.
4 Cups All purpose Flour
4 tsp Bakewell Cream
2 tsp Baking Soda
1 tsp Salt
1/2 Cup Unsalted Butter(cut into small cubes and very cold)
1 1/2 Cups Cold Milk
1) Preheat the oven to 475°F. 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 ¾”-thick square, rectangle, or circle.
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, if desired.
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 ½ dozen big (2 1/2″) biscuits, or about 32 smaller (1 1/2″) biscuits.