Original Bakewell Cream - 8 Ounce Can

This is awesome stuff. I add it to all my baking and it makes everything light and airy! I also add it to pancakes and waffles with the same great results!

I only recently discovered this New England treasure. It really improves the rise on any baked good I have used it on. I especially love it in my pancake batter and my baked donuts. Definitely something I will continue to order.

This is the greatest stuff ever! If you make biscuits instead of getting them out of a tube - which you absolutely should be doing - just follow the recipe on the can. My mother made her biscuits with this until she passed away at 93. Best biscuits ever! Really good for strawberry shortcake!

I've been using Bakewell Cream for 30 years. Yes, it makes better, fluffier biscuits than Rumsford, so ignore that "answer" above. And what's more, and the reason I use it, is that you don't get that tinny flavor from Bakewell Cream that you get from Rumsford and other baking powders. That is the main reason I started using it (I'm a supertaster) and the reason I'll never go back.To novice Bakewell Cream users, you use Bakewell Cream plus baking soda in, for example, biscuits and they turn out great.There are a couple of tricks. Their biscuit recipe is aces, you can use it with a couple of modifications, both to do with the liquid (type and amount). The recipe calls for 1 1/2 c milk. Use 1 3/4 c of buttermilk. (Or, halved, use 7/8 c of buttermilk.) Soured milk will work too but I prefer buttermilk. I also prefer a very wet/soft dough. With 1/2" thick dough I will get 2-3" biscuits. It's kind of amazing.Another thing that may confuse novice users is that you preheat the oven to a high heat (475), bake for 5 minutes, then turn the oven off and let the biscuits remain in the closed oven for 5-7 more minutes. You will think this is not enough time, You will be wrong. 7 minutes in my oven is actually a little bit too long so I err on the side of 5-6 minutes.Give it a try. If you're getting flat biscuits, it's because you're doing it wrong, basically.

god only knows if I’ll get to bake any biscuits since my stove doesn’t work; part of the element in the oven has been destroyed somehow. And it really smells bad when i try to use it.But it wasn’t my oven. It belonged to somebody else. But Bakewell cream biscuits really are the highest and the lightest that a person can possibly make. You need to refrigerate the dough a little bit and not work it too much.I topped my biscuits with a thin pat of butter before putting them in the oven.Bakewell cream can be substituted in any recipe calling for cream of tartar and it is the Maine cooks’ best secret to lovely biscuits.

product is great - price seems high - but everything you need is more $$$ Was glad to get it - haven't checked market in a while - probably more empty shelves - BTW this makes the best biscuits ever w/very little effort - recipe on can

Always used this when in Maine. Can't find it in the South. But good ole Amazon has it. I love this stuff been making biscuits with it for 50 years

Wow it work like magical !