Hudson Cream Flour Biscuits with self-rising flour as featured in KANSAS! Magazine

Biscuit photo from Hudson Cream website.

The Stafford County Flour Mill, located in Hudson, Kansas has been in operation since 1905. The independently-owned flour mill produces short-patent Hudson Cream Flour and is the flour of choice for many throughout the country. The bakers at nearby Wheatland Cafe and Catering use it for their chicken fried steak breads, in handmade rolls and desserts such as their seasonal apple dumplings. The flour mill garnered a side bar in the Taste section of the latest KANSAS! Magazine (2026, vol. 32, issue); it was a part of the. article titled "The Secret Ingredient" located on pp. 58-62.

For the article, they provided their biscuit recipe (p, 59) that’s made with Hudson Cream Self-Rising Flour which contains  a touch of salt and just the right amount of baking powder, and is touted as “the flour that true biscuit makers swear by.” The recipe is from the mill’s website (hudsoncream.com) that also includes many other recipes, a complete listing of their products (including mixes) and a detailed history of the Stafford County Flour Mill. 

Hudson Cream Flour Biscuits with self-rising flour

Yield: About 1 dozen 2-inch biscuits

INGREDIENTS

2 cups Hudson Cream Self Rising Flour®

1/3 cup shortening

3/4 cup milk

DIRECTIONS 

1.   Cut shortening into flour until mixture resembles coarse crumbs.

2.   Add milk; stir until dough clings together.

3.   Place dough on a lightly floured surface and gently knead 4 or 5 times.

4.   Roll out to 1/2- inch thickness. Cut into rounds using a 2-inch cutter (or cutter of your choice.)  

5.   Place on ungreased baking sheet with sides touching. 

6.   Bake in preheated 425 degrees F. oven for 15 minutes, or until golden brown.