I was introduced to Bakewell Cream (not the baking powder) when I moved to northern Maine. I tend to make biscuits as an accompaniment to fried chicken and gravy and I have found the best combination for this is lard, Bakewell Cream and baking soda, and half AP flour and half pastry flour, and milk. They come out light as air yet sturdy and my husband, a southerner, says "Oh honey hush!"

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