Kamut-Bakewell Cream Biscuits

Reader Contribution by Renee Pottle
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Have you ever noticed that cold weather makes us yearn for the comfort foods of our childhood? This year’s never ending winter is certainly no exception. And while not everyone can agree on meatloaf, mac and cheese, or chicken-noodle soup, we all seem to love homemade baking powder biscuits.

Baking powder biscuits go perfectly with many dishes. Plop them on top of an everyday casserole to make it extra special. Lather them with butter and serve with soup. Spread with honey along with a cup of tea. And of course there’s always biscuits and gravy. Even fast food outlets have jumped on the biscuit bandwagon with breakfast sandwiches.

Experienced biscuit makers all have their favorite recipe, usually handed down from Mom or Grandma. But the most important ingredient in baking powder biscuits is the baking powder. Some people prefer an aluminum-free baking powder. Others prefer to use old fashioned cream of tartar and baking soda. We New Englanders have our own favorite, Bakewell Cream.

What Is Bakewell Cream?

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