Touch Of Grace Southern Biscuits
From midgelet 16 years ago
- 25 minutes to make
- Serves 8
This incredible biscuit recipe is worth trying. Recipe form the Taste of The South Magazine as well as Bakewise cook book by Shirley Corriher. After I made the biscuits, I had to get the book, These biscuits are most unusal in the preparation process. Read more To me thery were tender, fluffy, moist with a cake like yeast quality. The combination of butter, salt, sweetness was perfect for me. Not your typical biscuit texture. For me incredible but that's just my opinion! Although the recipe says to use shortening, I would suggest butter flavor. I had no shortening and I used sweet unsalted butter. Normally self rising flour tends to bit a bit salty and so i decreased the salt in the recipe. And of of course, I used a square pan to bake the biscuits. Don't think it would make any big difference. Anyway, I hope you try these and enjoy them as much as we dis. I used the Presto brand self rising cake flour as White Lily was not avialbale here. The cherry chambord butter would make any of your best biscuit recipe over the top! See less
Ingredients
- 2 cups spooned and leveled self rising flour ( example White Lily, Presto brand ) shopping list
- 1/4 cup sugar shopping list
- 1/2 tsp salt ( I used 1/4 tsp ) shopping list
- 1/4 cup shortening ( I used butter ) shopping list
- 2/3 cup heavy cream shopping list
- 1 cup buttermilk or as needed shopping list
- 1 cup all purpose flour for shaping shopping list
- 3 Tbs sweet melted butter for brushing shopping list
- Cherry Chambord butter: shopping list
- 1/2 cup butter shopping list
- 1, 8 oz pkg cream cheese shopping list
- 2 Tbs Chambord or raspberry flavored liquer shopping list
- 1/4 cup powdered sugar shopping list
- 4 Tbs good quality cherry preserves shopping list
How to make it
- Preheat oven to 425F
- Spray a 8 or 9 inch round cake pan with cooking sparay ( I used a square cake pan )
- Mix together flour and salt into a bowl.
- Work shortening in with finger tips quickly until no large lumps.
- Gently stir in cream; then some buttermilk ( enough as needed ) to produce a COTTAGE CHEESE CONSISTENCY, a wet mass but no soupy.
- Spread all purpse flour out in a pie plate.
- With a medium ice cream scoop, scoop mixture 3 or 4 scoops at a time on flour.
- Using your hands coat dough with flour, gently form into a ball, shaking off excess flour as you work.
- Place biscuits into prepared pan, scrunching each biscuit up against its neighbor so biscuits wont spread out but they will rise up.
- Bake 20 to 25 minutes center oven rack till lightly browned.
- Brush with the melted butter.
- Invert onto plate and reinvert on another plate again so biscuits are upright.
- Quickly cut with a sharp knife to separate them.
- Serve with Cherry Chamboard butter
- Just mix all butter ingredients ( except preserves ) in food processor
- then stir in preserve by hand
- keeps well for a few weeks, covered in the refrigerator
The Rating
Reviewed by 7 people-
Made biscuits this morning, using butter instead of shortning. Used milk, instead of cream but I was so happy I didn't resort to a frozen biscuit for a change and it was really easy to put together. The chamboard butter sounds sublime. very nice p...more
notyourmomma
in South St. Petersburg loved it
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SOUNDS WOUNDERFUL. THANKS FOR THE POST. DEFINITLY TRYING THESE.
dragonwings647
in Duchesne loved it
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nice recipe, I am just learning, so I love this post!
chichimonkeyface
in Albany loved it
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