The BEST New England Biscuits
These tender, old-fashioned biscuits are made with two unexpected ingredients: evaporated milk and Bakewell Cream. They bake up soft, rich, and perfect with butter or sausage gravy.
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.
Tried this recipe?Let us know how it was!