"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, December 14, 2004


I have long bought Bakewell Cream for something that I wanted to bake that called for cream of tartar. However, upon buying BC, I have forgotten what it was that I wanted to bake. So it sat on the shelf for quite a long time. There was a recipe for biscuit on the label. But because my concept of biscuits was different (flat and crunchy), I did not pay much attention to the recipe.

However, after several eat-outs, I have come to learn that biscuits are those that came with the meals and which I thought were rolls. They were like yeast breads, only with more tender consistency (not so chewy). My hubby liked it so much, and I do, too.

I decided to give the recipe a try. My first try was two days before my birthday, and the second was during my birthday.

Sorry I failed to take photos during the first steps.


2 cups flour

2 tsp Bakewell Cream

1 tsp baking soda

1/2 tsp salt

1/4 cup shortening

3/4 cup cold milk


Mix and sift dry ingredients.

Add shortening and cut into the flour mix.

Add milk all at once, and stir quickly with a fork. (Some flours may require a little more liquid to make a nice soft dough.)

Turn out on floured boards and knead 5 or 6 times.

Roll of pat to 1/2" to 3/4 " thick. Cut with biscuit cutter. (I had none; I used the screw band of a pint jar.)

Bake at 475 deg F for 5 minutes. THEN turn off heat and leave in oven for 5 to 10 minutes until golden brown. Posted by Hello

Biscuits, when fresh from the oven, have crunchy crust, in contrast to those served in restaurants which are quite soggy. I expected the biscuits to be the same, and was almost disappointed that they were crunchy. But hubby said, "Honey, they're biscuits. They are supposed to be crunchy. And I like these better than Mom's, because they are crunchy all-around, yet soft on the inside. Maybe Mom's biscuits have sides which are not crunchy possibly because they are baked side-by-side, without space in between. Please don't change a thing in the way you bake them."

Hmmm...does that mean those biscuits served at restaurants are just reheated in microwave so they are not crunchy?

I'll take hubby's words for it. As long as he enjoys it (and I do, too! though the kids will have to acquire the taste for it), I will bake it the same way I did the first time.

He gave me two gifts on my birthday, one of which is a set of biscuit-cutter...so my next biscuits will have waves around...haha!!!


  1. You know what I like about your blog, Manang? It makes me want to cook!

  2. Hello Manang! So is this post an affirmation that the best way to a man's heart is through his stomach? :-)

  3. Hi Manang, your biscuits look great! Parang professional :) Your hubby is correct, good biscuits are supposed to be crisp/crunchy outside but should be moist and flaky inside. The restaurant's biscuits have probably been sitting in a warmer and have gotten soggy.

    I have gotten a bit lazy and have been buying the frozen stuff since it's just my husband and I who like them. Your recipe has made me want to try making biscuits from scratch again. I just might try your recipe during Christmas vacation.

    Just in case I don't get to come back by the end of the week, Merry Christmas na lang to you and your family.

  4. hi manang, GOD BLESS! ano bang milk ang gamiti? thanks and more power.

  5. Hi Anonymous,
    Whole milk gamit ko. :) I hope hindi pa too late ang sagot ko.


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