I made these biscuits last week and just baked off the last one. I need to make another batch ASAP. I used cold buttermilk, and after mixing in the bowl as well as possible, I dumped the mixture onto my silicone mat and used my bench scraper to fold the dough over onto itself (pressing down a little each time) until the dough held together. The result was an insane number of layers.

In my oven, I found the best way to bake from frozen was at 425F for 13 minutes and then turning the oven off and letting biscuits rest in the oven for an additional 3-5 min. They easily rose up to double in height from the frozen thickness.

I had never used Bakewell Cream before, but this recipe is my new GO TO...just perfect. Dear husband agrees.

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