What a great blog! A big thanks to PJ and Doris. It's been my mission in life to make the ultimate biscuit, and in my humble opinion using Bakewell Cream is the way to go. I also use 1/2 butter and 1/2 shortening (actually real lard when I can get it , the kind that Mennonite stores sell), and lately I've been adding 1 tsp sugar and 1 egg beaten with buttermilk. I also freeze the cut-out biscuits at least 30 minutes. And of course, I use King Arthur Flour all-purpose flour. My husband, a good ol' boy from the Shenandoah Valley in Virginia, says they're the best he's ever tasted. Once in a blue moon I'll substitute Rumford baking powder for the Bakewell Cream just to prove to myself that the leavening agent makes the difference between very good biscuits and top-notch biscuits.

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