There are two things you should know about these biscuits:
- They are not traditional.
- I worked way too hard to figure them out.
And honestly? I’d do it again.
The Story (Yes, This Involves a Trash Can)
When I first moved to Maine about 20 years ago, I met a woman who made the kind of biscuits you don’t forget.
They weren’t just good.
They were perfect.
Tall, soft, buttery, with that tender crumb that somehow holds together and falls apart at the same time.
So naturally, I asked for the recipe.
She said no.
Not “oh I’ll send it later.”
Not “it’s just a family thing.”
Flat out no.
So I did what any reasonable person would do…
I started paying attention.
One day I happened to be in her kitchen while she was making them. I wasn’t hovering (okay, maybe a little), but I caught something strange.
She used Bakewell Cream.
That alone was unusual enough. But later, after she left the kitchen, I noticed something in the trash…
An empty can of evaporated milk.
That was it.
That was the moment everything clicked.
It still took years of trial and error, but eventually… I got there.
And now I’m giving you the recipe she wouldn’t give me.
You’re welcome.
Why These Biscuits Work
These aren’t your standard Southern buttermilk biscuits, and that’s exactly why they’re so good.
- Bakewell Cream gives them a unique lift and tenderness
- Evaporated milk adds richness without making them heavy
- A mix of butter + shortening gives you flavor and structure
The result is a biscuit that’s:
- Soft but sturdy
- Rich but not dense
- And ridiculously good with butter or gravy
The BEST New England Biscuits
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 1 tablespoon Bakewell Cream
- 1 teaspoon baking soda
- 1 teaspoon salt
Fat
- 1/4 cup Crisco shortening
- 1/4 cup cold butter
Wet Ingredients
- 1 12-ounce can evaporated milk
- water enough to make 2 cups total liquid when combined with the evaporated milk
Instructions
Preheat the oven to 475°F.
- In a large mixing bowl, whisk together the flour, Bakewell Cream, baking soda, and salt.
- Add the Crisco shortening and cold butter. Cut them into the flour mixture using a pastry cutter or fork until the mixture looks crumbly, with small pieces of butter still visible.
- Pour the evaporated milk into a measuring cup, then add enough water to bring the total liquid to 2 cups.
- Pour the milk mixture into the dry ingredients and stir just until combined. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it out to about 3/4 to 1 inch thick.
- Use a biscuit cutter to cut out the biscuits. Place them in a cast iron skillet or baking pan with the sides just touching.
- Bake for 10 to 12 minutes, or until the tops are lightly golden.
- Split and serve with butter, honey, jam, or sausage gravy.
Notes
- Do not overmix the dough or the biscuits can turn out tough.
- Keep the butter cold for the best texture.
- Placing the biscuits close together helps them rise taller and keeps the sides soft.
- These are especially good served with sausage gravy.