HERMON, Maine (NEWS CENTER)-- Bakewell Cream is a cream of tartar. It was invented by chemist Byron H. Smith during World War II. Cream of tartar is a leavening agent which enables one to make lighter biscuits that will rise in the oven.
The product is now made by Jim Collins who owns a company called New England Cupboard. He manufactures Bakewell Cream, his own Jimbo Rubs as well as mixes made by the Winterport Company.
Mixing Bakewell Cream and baking soda in a two to one ratio produces a baking powder that many bakers say is a secret to better baking.
The recipe for Bakewell Cream biscuits calls for four cups of flour, 4 tsp. of Bakewell Cream, 2 tsp baking soda, 1 tsp. of salt, 1/2 cup of shortening, 1 1/2 cups of cold milk
Mix and sift dry ingredients. Add shortening and mix with pastry blender. Add milk all at once and stir quickly with a fork. (Some flours may require a little more liquid to make a good, soft dough.) Turn out on floured boards and knead five or six times. Roll or pat until 1/2" to 3/4" thick. Cut with biscuit cutter. Bake at 475 degrees for five minutes and turn off oven leaving the biscuits in for about another ten minutes or until golden brown. These biscuits should be extra high and light.
Enjoy!
