Gluten Free Bakewell Cream Biscuits

In my opinion, the very best biscuits were the Bakewell Cream Biscuits.  After going gluten free, they were hard to replace, and although they are not quite as fluffy as the original, these are VERY close. The top biscuit in the picture shows the inside of a split one.

I just made a half batch for today's meal, but I'll post the recipe from the Bakewell Cream can and tell how I have adjusted it.  A half batch made six regular and one tiny biscuits, so this batch should make 12-13.

Preheat your oven to 475 degrees.

4 cups gluten free flour (I used King Arthur Flour Gluten Free multi-purpose flour)
4 tsp Bakewell Cream ( the BEST)
2 tsp. baking soda
1 tsp salt

Mix dry ingredients

1/2 cup + 1 TBSP shortening (I used butter Crisco)

Blend together with patsy blender.

1 and 1/2 cup + 2 TBSP milk (any kind works).

Stir in with fork.  Place dough ball between two layers of parchment paper and roll or pat to 1/2 inch thickness.  Cut for biscuits and place on one of the parchment papers to bake. I ALWAYS put a dab of butter on the top of each biscuit before baking.  Bake at 475 for five minutes, then shut oven off.  Do not remove from oven until lightly brown.  Enjoy with butter, jam, honey, or molasses.

Blessings.