Never Fail Ford Biscuits
Never Fail Ford Biscuits are flaky, tender biscuits with a subtle sweetness and rich flavor from Bakewell cream, perfect for breakfast or as a side dish for any meal.
Ingredients
Instructions
- Cut lard into flour sifted with soda, sugar, and Bakewell cream.
- Add milk and mix until just combined.
- Knead lightly on a floured surface.
- Cut at least 1/2-inch thick and place on a baking sheet.
- Bake in a 450°F oven until browned, about 10 minutes.
Tips & Substitutions
For a lighter biscuit, consider substituting half the lard with unsalted butter or vegetable shortening. If you don't have Bakewell cream, you can use a mix of baking powder and cream of tartar. Remember to handle the dough gently and avoid over-kneading to keep the biscuits tender. Also, make sure your milk is at room temperature for better incorporation.
Serving Suggestions
These biscuits are perfect for breakfast with butter and jam or served alongside a hearty soup. They pair beautifully with Green Velvet Salad for a colorful meal. For a savory touch, enjoy them with Broccoli-Water Chestnut Casserole. You can also slice them and use them for sandwiches filled with your favorite ingredients.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Ford Biscuits contains roughly 37 calories, with 1g protein, 6g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 882mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with a 50/50 mix of whole wheat and all-purpose flour for the best results. You may also need to adjust the liquid slightly to achieve the right dough consistency.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, it's likely due to over-mixing the dough or baking them too long. To remedy, you can brush them with melted butter right after baking for added moisture. In future batches, mix until just combined and check for doneness a minute or two early.
Is it necessary to use Bakewell cream?
While Bakewell cream enhances the flavor and texture, it's not absolutely necessary. If you don't have it, you can replace it with a combination of baking powder and a bit of vinegar or lemon juice to achieve a similar leavening effect. This will still yield delicious biscuits!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).