I have been using Bakewell Cream for my biscuits for several years. I learned of it in a King Arthur Baking School held in Naperville, Illinois and have used it ever since with great success sharing the recipe with a prepared "package" ready to mix with the AAA butter and milk. These little packages were designed and gifted to the bakers to take home an immediately utilize. I received a good many thanks from them for introducing them to King Arthur Flour and Bakewell Cream. My daughters always thought I made good biscuits with a "major milling company" flour but King Arthur Flour and Bakewell Cream trumped those others who quickly were deemed as inferior. Cordially, John H

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