I found this on King Arthur Flour’s blog. I had a coupon, free shipping was going on, and I needed a couple of other things so I grabbed the Bakewell Cream. As the recipe states though, you can simply replace it with baking powder if you don’t have any on hand. I made the version with cheese, flash froze them in the morning, then baked some off for dinner later in the evening. They came out so puffy and soft. I think this is now my go to biscuit, especially since they are simple to make and freeze. I’ll have these for sure on Thanksgiving.

Bakewell Cream Biscuits

Flash frozen uncooked biscuits

Finished biscuits

Ingredients:

4 cups flour
4 teaspoons Bakewell Cream (or4 teaspoons baking powder and omit the baking soda)
2 teaspoons baking soda
1 teaspoon salt
½ cup (8 tablespoons) cold butter
1 1/2 cups cold milk
*NOT Bakewell Cream Baking Powder; just plain Bakewell Cream

Directions:

Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients together in a bowl.

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

Add the milk, stirring till everything is moistened.

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.

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.

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.

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.

To freeze and bake:

Simply place unbaked biscuits on a baking sheet, and freeze till solid. Wrap airtight in a bag.
When ready to serve, preheat your oven to 475°F, and bake biscuits for 8 minutes. Turn the
heat off, and leave in the oven for another 5 to 8 minutes, till they’re golden brown.

Variations:

For cheese biscuits, toss 1 cup diced or shredded sharp cheddar cheese with the dry ingredients and butter,
just before adding the milk. For chocolate chip biscuits, same deal: toss 1 cup chocolate chips
with the flour/butter mixture just before adding the milk. Bake as directed at right. Chocolate
chip biscuits may also be sprinkled with coarse white sparkling sugar just before baking.

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