Touch of Grace Biscuits are an incredibly light and flaky pull-apart biscuit, with a moist and airy crumb that literally melts in your mouth. Their rich and tangy buttermilk flavor will keep you going back for more!
You’ll want to keep this Touch of Grace Biscuits recipe around for impromptu biscuit cravings – because it’s so quick and easy, and yields crazy awesome biscuits. They’re baked in a round pan and emerge from the oven looking like a little cobblestone street, which I love. Sometimes I swap in these biscuits when making my family’s favorite Biscuits and Gravy, just for a change of pace.
Why My Family Loves Me For This White Lily Biscuits Recipe
You would laugh if you could feel the buzz in our house when I let my family know that I’m making biscuits. Ever since I first made this recipe in Nashville, as a guest of White Lily Flour many years ago, I’ve treated my family to these incredible biscuits that bake up ultra tender and flavorful. You can bet that they enjoy every last butter-shmeared bite. There are NEVER leftovers!
- A biscuit standout. Believe me when I say that this is not your ordinary biscuit recipe! I love using White Lily flour, specifically their Enriched Bleached Self-Rising Flour that’s blended with leavening and salt because it creates such light and flaky biscuits.
- Versatile. Enjoy these biscuits either sweet or savory. Serve them with Pot Roast or hearty Beef Barley Stew, for mopping up every last bit of deliciousness. Or eat them for breakfast, with butter and Raspberry Jam. You can even turn them into dessert, with a dollop of whipped cream and a tumbling of fresh berries. Find more of my suggestions lower down.
- Quick. Using self-rising flour cuts down on the step of whisking baking powder into the biscuits, and the rest of the ingredients are quickly incorporated into the dough. You’ll have a warm batch of biscuits ready to eat in no time!
Enjoy!
What Are Touch of Grace Biscuits?
The original Touch of Grace Biscuits recipe features biscuits made exclusively with White Lily self-rising flour, plus a few more ingredients such as vegetable shortening, buttermilk, and heavy cream. This combination results in light, easy-to-pull-apart biscuits that are baked all together, rather than in individual biscuits on a baking pan. You won’t need to cut or drop the biscuits; instead, pieces of dough are enrobed in flour and scrunched up against each other in a round pan. The heat of the oven, along with the super moist dough, causes the dough to bake and steam upward, resulting in extra tender biscuits.
Recipe Ingredients
This White Lily biscuits recipe needs just a few ingredients to quickly pull it together. Here’s an overview of what you’ll need to make this recipe. You can find the printable recipe card at the end of this post for the exact ingredient amounts.
- White Lily Self-Rising Four – I always use White Lily® Enriched Bleached Self-Rising Flour in this recipe. It simply gives the very best results. The flour is made from soft winter wheat, which has a lower protein and gluten content, and blended with leavening and salt. It ensures that your biscuits will be outrageously light and flaky!
- Granulated sugar – This adds just a touch of sweetness.
- Salt – I use Morton kosher salt.
- Shortening – Use all-vegetable shortening. This makes the biscuits flaky and super tender.
- Heavy cream – This adds rich flavor and texture.
- Buttermilk – Full-fat buttermilk will give you the richest flavor and texture. I do not recommend using your own homemade buttermilk for this recipe.
- All-purpose flour – This flour keeps the individual biscuit dough pieces bound together before you place them in the pan.
- Butter – For brushing over the top of the biscuits. I like to use salted butter, for a little extra flavor.
How to Make Touch of Grace Biscuits
This simple recipe is a cinch to put together, and I’ll show you my method below. Find the detailed instructions in the recipe card lower down.
- Prepare. Preheat oven to 450°F and grease an 8-inch round pan.
- Make dough. Mix the White Lily flour with the sugar and salt, then cut in the shortening.
- Add liquid. Stir in the cream and buttermilk until the dough is thickened, yet still quite loose. It will look similar to cottage cheese.
- Form. Place 1 cup of all-purpose flour on a plate or low wide bowl, then scoop 2-3 ice cream scoops of wet dough into the flour.
- Toss. Coat each piece of dough with all-purpose flour, then gently pick each one up and “toss” it to form it into a round.
- Place in pan. Add the dough pieces to the pan (you will have 10-11 pieces). Scrunch the pieces up next to each other.
- Bake & brush with butter. Now bake the biscuits until lightly browned. Remove from the oven and brush them with melted butter. The butter is optional – but I highly recommend it!
My Top TWO Tips for Success
A couple tips can help you make these fail-proof White Lily biscuits perfectly. Here you go:
- Stick with White Lily for the biscuit base! I know. I know. You don’t want to purchase a special flour. But I am 1000% confident that this particular flour is the only flour to use for Touch of Grace Biscuits. Other flours just do not have the same qualities. It’s easy to find on Amazon if you don’t live in the South – just search “White Lily Enriched Bleached Self Rising Flour”.
- Use AP flour to coat the biscuits. Don’t be tempted to use the same While Lily flour in Step 4 of the recipe card. Use all-purpose flour, as this creates a thin skin of flour on the outside, making the dough easier to handle.
Serving Suggestions
Besides biscuits and gravy, which I already mentioned, here are a few more serving suggestions:
- With soup. Biscuits are perfect for dipping into a bowl of soup, or mopping up a soup. These White Lily biscuits go so well with my Smoked Turkey Pot Pie Soup or serve them with sharp cheddar cheese and a bowl of Tomato Bisque. We love a good soup, and have many more soup recipes to choose from!
- With salad. These biscuits are wonderful with a fresh salad. Try my Strawberry Salad or Winter Apple Salad, or any of my other salad recipes.
- Strawberry shortcake. Try touch of grace biscuits as the base for sweet little strawberry shortcakes! Take a biscuit, split it in half, then add a dollop or two of whipped cream and sliced strawberries, then top it with the other biscuit half.
How to Store White Lily Biscuits
Ideally, touch of grace biscuits are served and enjoyed fresh and warm. But they do keep well for another time. Here’s how to store leftovers:
- Counter – Store biscuits in an airtight container at room temperature for up to 2 days.
- Fridge – Keep the biscuits in an airtight container or sealable bag in the fridge for up to 5 days.
- Freezer – You can freeze leftover biscuits in an airtight, freezer-safe container or freezer-safe, sealable bag for up to 3 months. Thaw the biscuits in the fridge before reheating or serving.
- To Reheat – These biscuits are best served warm. You can pop them in a toaster oven for a minute or two to warm them up or place the biscuits on a baking sheet in a 200°F oven for about 5 minutes.
More Biscuit Recipes
Touch of Grace Biscuits
Ingredients
- 1½ cups White Lily® Enriched Bleached Self-Rising Flour
- 1 tablespoon sugar
- ¼ teaspoon Morton kosher salt
- 3 tablespoons Crisco® All-Vegetable Shortening
- ½ cup cold heavy cream
- ¾ cup regular buttermilk
- 1 cup all-purpose flour
- 2 tablespoons melted salted butter, optional
Instructions
- Preheat oven to 450°F.
- Lightly spray an 8" round cake pan with no-stick spray and set pan aside.
- In a medium bowl, combine 1½ cups White Lily® Enriched Bleached Self-Rising Flour, sugar, and salt. Cut in shortening with rigid pastry blender or 2 knives, just until mixture is the size of peas. Stir in cream, then buttermilk. Dough will be very loose and look similar to cottage cheese.
- Add 1 cup all-purpose flour (do not use the self-rising flour for this portion) to a plate or low wide bowl. With a medium-large ice cream scoop (mine measures 2" in diameter), add 2 to 3 scoops of wet dough to the flour, leaving space between each piece of dough. The dough will be very loose. Sprinkle flour over each piece of dough to completely coat the outside. With well-floured hands, pick up a piece of dough. Or if it's easier, use a thin flour-covered spatula to pick up the dough and transfer it to your hands (my preferred method). Gently "toss" the dough between your two palms a couple of times to shake off the excess flour, while shaping it into a round. You want the dough to have a thin skin of flour to keep it bound together, so don't shake off too much. Place dough in prepared pan. Repeat this process, until you have 10 loosely formed biscuits in the pan. I like to first place 7 pieces of dough around the outer edge of the pan, and then add three pieces of dough at the center, scrunching each one tightly up against the next.
- Place pan in center of oven and bake until lightly browned, about 20 minutes or so. Cool one or two minutes in pan before turning them out onto a platter. If desired, brush top of biscuits with melted butter. Serve hot.
Notes
Nutrition Information:
This post was originally published in 2016, then updated in 2025.
These biscuits look so yummy! Thanks for sharing the recipe!
I do love it when folks north of “that line” discover our wonderful White Lily flour – it truly is like no other. Soft, heavenly flour. I’ll be trying this recipe, except I’ll use a cast iron skillet for my pan. Probably make the outside ones have a bit more crust, but, hot bread is hot bread.. Divine.
I love their products, the quality is amazing. I absolutely adore these biscuits. They look perfect. Nothing beats a great biscuit recipe and you really knocked this out of the park.
My grandma made the best biscuits and SWORE by White Lily. These look lighter than air!
I will definitely be making these soon! Mmmmmm!
IN Canada and never seen or heard of this flour. What would I use as a substitute for it?
these look super fluffy!!! Love me some biscuits!
My husband would go nuts for these covered in sausage gravy. Oh my.
I hope you can get your hands on some of this self-rising flour – it’s WONDERFUL! Thanks, Carrie!
Those looks so moist and delicious! I’m also curious about White Lily we don’t have it in New England. Just King Arthur Flour up this way….
These biscuits look so moist, buttery and incredibly delicious!! Can’t wait to give them a try!! :)
They are all of that. And so much more! Thanks, Katerina!
I have heard so many great things about White Lily. I need to try it. But I don’t think it’s sold on the west coast :(
I need to get back on the biscuit making wagon! These look absolutely perfect!
Thank you so much, Lauren!
My husband has been BEGGING me to make him biscuits. WE don’t really eat them in Canada, where I grew up, so I don’t really know how to make them…and now you posted this! SO making these!
We never really made biscuits when I was growing up, either. It’s been a fun biscuit-making journey with White Lily!
hey girl these look amazing! Yummy!
Thank you, Shawnna!
Biscuits Look Fantastic. Nice warm biscuits drizzled with honey…….Yum, yum
Remembering my mother also used lard. She used lard for all her baking of bread, pie crusts, etc.
Thanks for sharing the recipe
Thank you so much, Colleen. Honey is definitely a favorite way to enjoy these biscuits!
We have soft winter wheat flour available in Canada, but not self rising. What would the substitute flour/baking powder ratio be to make the “Touch of Grace” biscuits. Tks
Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Shelf life of self-rising flour: the baking powder will lose its potency over time, which means your baked goods won’t rise as they should.
Hello Gail – on the White Lily site, they say to “add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of regular flour”.
I just bought a new bag of White Lily SR flour. Will have to try the “Grace” biscuit. I am still learning how to make biscuits like my Mother did and I am still a long way off!
PS. She didn’t have any special flour but did use lard!!
That’s wonderful to hear. My best biscuits are always made with White Lily!
Oh, I want some your warm biscuits with your raspberry jam, please.
That’s how Tessa likes these biscuits, too. :) xo