My family loves spicy sausage and we also love biscuits. What a delicious breakfast or brunch you can have when you combine these two favorites.
Over the years I have been trying various biscuit recipes using different kinds of flour such as all-purpose, self-rising, White Lily Flour, Bisquick and others. You can also vary the liquids like using heavy cream, buttermilk, milk or even beer. Additional ingredients such as cheese, mayonnaise, potato flakes or even chocolate can be added. Baking temperatures and methods of preparation can also be different.
These Bakewell Cream biscuits were baked at a high temperature of 475°F for just 5 minutes. Look at how they rose in that short time. Then I turned off the oven and let them continue to bake for an additional 5 minutes. I might have let them bake another minute or two. The hype about their high rise is true.
Leavening agents play an important part in a biscuits’ ability to rise successfully as well.
Bakewell Cream is a baking powder developed by chemist Byron H. Smith in response to a shortage of cream of tartar in the U.S. during World War II. It is similar to cream of tartar in that it must be mixed with baking soda to create the leavening action. This product is available throughout the U.S. but is popular where it originated and that is the state of Maine.
During WWII food rationing was in effect with other baking items such as eggs, butter and milk.
In terms of rising; using the Bakewell Cream recipe and White Lily Flour recipe produced the highest rise of all the biscuits I have ever made.
In terms of flavor compared to other biscuits, I am not so sure. I never eat a biscuit plain anyways – it is always smothered with butter, honey, syrup or like in this post, sausage gravy.
All I can say is the product works and turns out “tall” biscuits. Living in Michigan I try to buy Michigan products – I would not think of buying Vermont maple syrup when my state makes the best syrup around. So, I am sure cooks from the East and especially Maine give Bakewell Cream nothing but high praise that it makes the best biscuits. Give it a try and see what you think!
Sausage Gravy Over Bakewell Cream Biscuits
- 4 cups all purpose flour or you can use a pastry flour blend
- 4 tsp. Bakewell Cream baking powder – not aluminum free (see comment below)
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup (8 tbsp.) cold butter, cut into small pieces (original Bakewell Cream recipe called for shortening – King Arthur changed it to butter)
- 1 cup diced extra sharp cheddar like Cabot (optional as I might add next time I make these biscuits)
- 1-1/2 cups cold milk (I used whole milk but 2% would be fine)
- egg wash of 1 egg plus 1 tbsp. milk or use just milk or melted butter (optional – I added)
Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment paper.
Combine the dry ingredients; work in the cold butter until the mixture is crumbly. If desired now is the time to add 1 cup diced sharp cheddar. Add the milk, stirring till everything is moistened.
Turn the dough out and fold it over a few times to combine and spread out the butter. Pat it into a 1/2-inch thick. Cut the biscuits with a 2-inch biscuit cutter (I ended up with 15 biscuits) and place on prepared baking sheet. Brush the tops with an egg wash of 1 egg plus 1 tbsp. milk, if desired.
If you want soft sides place the biscuits close together; for crisp crust space them 1″ apart.
Bake for 5 minutes, then turn off the oven. See picture as they doubled in size within 5 minutes. Leave in the oven for an additional 5-10 minutes or until they are golden brown. I only left them in for 5 minutes but I will leave them in a little longer next time I make them. The egg wash kind of distracts from whether they have cooked through as they are so nice and golden brown.
I made 15 nice sized biscuits.
Remove and serve with sausage gravy, your favorite jam, honey or just with butter.
Comment: To substitute for 1 tsp. baking powder, use 2/3 tsp. Bakewell Cream and 1/3 tsp. baking soda
- 1 lb. Bob Evans Zesty Hot Sausage (use any variety you like as well as unseasoned bulk pork that you season yourself)
- 1/2 cup onions, diced
- 2 cloves garlic, minced
- 1/4 cup flour (Wondra instant flour works great in this recipe)
- 2-1/2 cups milk (I used whole milk but 2% or even skim would be fine)
Brown the meat until no longer pink along with the onions. Add the garlic during the last minute or two of cooking. Stir in the flour and cook until the flour has been absorbed by the fat, just a couple of minutes.
Slowly stir in the milk and bring to a simmer. Cook until the gravy gets thick – add additional milk if needed. To reheat you will need to add extra milk.
Because the sausage is heavily seasoned I did not need to add salt, pepper or any other seasonings.
Recipe by cookingwithauntjuju.com