Touch of Grace Biscuits
Touch of Grace Biscuits are an incredibly light pull-apart biscuit, with a moist and airy crumb that literally melts in your mouth.
You would laugh if you could feel the buzz in our house when I let my peoples know that I’m baking biscuits. My family gets just a little bit restless with anticipation, knowing the deliciousness that is guaranteed to come out of our oven, steaming and ultra tender.
I first enjoyed these Touch of Grace Biscuits in Nashville a few years ago, and have always meant to return to the recipe, to make them at home for my family. We’ve been in some kind of biscuit-making craze the past few weeks. And you can bet that my peoples have enjoyed every last butter-shmeared bite!
My first introduction to White Lily® Flour was in the spring of 2013. White Lily invited me to Nashville to spend a few days baking in their kitchen, learning about their flours. I remember thinking, “Why are they inviting me? I’m from Minnesota and can’t even find White Lily Flour in our grocery stores up here.”
White Lily is a brand from the south. A very, very respected brand from the south, I soon found out. During my visit, I learned firsthand why their flours are so revered. And. I learned how to make a righteous biscuit or two. If you want to read about that visit, just click here.
My favorite White Lily flour is their Enriched Bleached Self-Rising Flour. This has been the life-changing biscuit ingredient that has been added to our pantry since that visit to Nashville. The flour is made from soft winter wheat, which has a lower protein and gluten content, and blended with leavening and salt. It is ideal for making light-textured, flaky biscuits and pastries. This is the White Lily difference.
September is National Biscuit Month. So I thought it fitting to share with you a favorite pull-apart biscuit recipe from the time I spent baking in the White Lily kitchen. I made these biscuits last weekend, along with a big skillet of made-from-scratch sausage and mushroom gravy, a baked anniversary gift for my husband. Homemade biscuits and gravy are one of the ones to Blake’s heart.
Creating these Touch of Grace Biscuits involves a biscuit-making process like none other. There is no rolling. No biscuit cutting. Instead, messy, wet pieces of dough are enrobed in flour and scrunched up against each other in a small, round pan. Then the heat of the oven causes the moist dough pieces to steam upward, into fluffy, extra tender biscuits. I love how the baked biscuit tops look like a little cobblestone street.
Touch of Grace Biscuits are incredibly light, with a moist and airy crumb that literally melts in your mouth. Their rich and tangy buttermilk flavor keeps me reaching for just one more. Just one more…
Touch of Grace Biscuits
- 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 butter optional
- 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 pie tin. 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.