Mile High Buttermilk Biscuits
A light and fluffy biscuit that rises high.
If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda
extra buttermilk for brushing tops of biscuits
Mix and sift dry ingredients into a large mixing bowl.
Add butter and mix with a pastry blender.
Add buttermilk all at once and stir quickly with a fork.
(You may need to add a little more buttermilk to make a nice soft dough.)
Turn out on a floured board and knead 5 or 6 times.
Roll or pat into a rectangle that is 3/4" thickness.
Cut with biscuit cutter and place on baking sheet.
Brush tops of biscuits with buttermilk.
Bake at 475° for 5 minutes.
Turn off heat and leave in the oven for 5-10 minutes until golden brown.
If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream and omit the baking soda.