My favorite biscuit recipe uses Bakewell Cream and baking soda, half butter/half lard, and usually whole milk rather than buttermilk, and quite often I crack an egg in the measuring cup, beat it up and add the milk. If I have time, I freeze the shaped biscuits while I'm preheating the oven. I also brush the tops with milk. My husband, a southerner, says he's never had anything better, and his mother was famous for her biscuits. I swear by Bakewell Cream.

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