Bakewell Cream Biscuits

Bakewell Cream Biscuits

Updated on October 21, 2026
4.7 out of 5 stars 82 Reviews
PJ Hamel
Recipe by
PJ Hamel
Employee-owner from 1990-2019*

These tasty Maine-style biscuits are extra-tall and fluffy, and don't require buttermilk. Our thanks to the Bakewell Cream folks of Hampden, Maine for this recipe.

Our Best Products

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment.

  2. Whisk the dry ingredients together in a bowl.

  3. Work in the butter till the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.

  4. Add the milk, stirring till everything is moistened.

  5. Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once or twice. Pat it into a ¾"-thick square, rectangle, or circle.

  6. Cut the biscuits with a round or square cutter. Place them on the prepared baking sheet. Brush their tops with milk or melted butter, if desired.

  7. Bake for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes, till they're golden brown.

  8. Remove from the oven, and serve warm with butter and honey, jam, or gravy.

  9. Yield: about 1 ½ dozen big (2 1/2") biscuits, or about 32 smaller (1 1/2") biscuits.

Tips from our Bakers

  • Shape biscuit dough ahead, freeze, and enjoy hot biscuits FAST. Simply place unbaked biscuits on a baking sheet, and freeze till solid. Wrap airtight in a bag. When ready to serve, preheat your oven to 475°F, and bake biscuits for 8 minutes. Turn the heat off, and leave in the oven for another 5 to 8 minutes, till they're golden brown.
  • How about some tasty variations? For cheese biscuits, toss 1 cup diced sharp cheddar cheese with the dry ingredients and butter, just before adding the milk. For chocolate chip biscuits, same deal: toss 1 cup chocolate chips with the flour/butter mixture just before adding the milk. Bake as directed at right. Chocolate chip biscuits may also be sprinkled with coarse white sparkling sugar just before baking.

  • The maximum temperature rating for most parchment paper is below 500°F, and at temperatures between 450°F and 500°F parchment’s exposed edges begin to char. To be safe, keep a close eye on anything being cooked at temperatures above 450°F (especially anything on an upper rack). Burned edges can also be minimized by trimming away excess parchment before baking.

Baker’s Resources