Bakewell Cream Biscuits

Spoiler Alert. This is not a clean eating recipe. But it is tasty!

Over the past several years I have carried this recipe card from pillar to post, always putting it on display in my kitchen. I found it among my Dad’s things after he died, and having it in sight makes me feel like he is with me when I cook. My Dad was not a baker, so I was pretty sure that he didn’t write the recipe.









After sharing the recipe card on Facebook with some family, I found out that it actually came from a woman named Maria, who was live-in love of one my great-uncles (live-in loves were pretty scandalous at the time).  I don’t recall ever meeting Maria nor do I know how her recipe card came to live in my father’s kitchen, but I’m glad it found its way to me. These were delicious biscuits and easy-peasy to make.

For those not familiar with Bakewell Cream, it’s a powdered leavening agent that can be used in place of baking powder or cream of tartar.  It was developed during WWII by chemist Byron H. Smith, when there was a shortage of cream of tartar. Today it is still manufactured in Bangor, Maine by Jim Collins, who owns New England Cupboard.

Bakewell Cream











Bakewell Cream Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 4 cups flour
  • 1 tsp salt
  • 4 tsp Bakewell cream
  • ½ cup shortening
  • 2 tsp baking soda
  • 1½ cups cold milk (I used 1%)
  1. Preheat oven to 475
  2. Mix dry ingredients and add shortening.
  3. In a blender or food processor mix until batter is crumbly, about the size of peas.
  4. Add milk all at once and stir with a fork until combined
  5. Turn on a floured board and knead five or six times
  6. Turn off heat and leave in oven for five to ten minutes until golden brown*
  7. *I was skeptical of this last step, so I cooked the biscuits at 425 for 10 - 15 minutes instead. Sorry Maria.






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