Touch of Grace Biscuits
Yield: 10 biscuits
Flaky and light Touch of Grace Biscuits are made with a secret ingredient that's the key to their unbelievably tender texture. Heavy cream, buttermilk, and White Lily flour combine to make super flaky pull-apart 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
Slightly adapted from the biscuits I made on my visit to White Lily Flour, originally from Shirley Corriher.
Nutrition Information:
Serving: 1 Calories: 197kcal Carbohydrates: 21g Protein: 4g Fat: 11g Saturated Fat: 6g Polyunsaturated Fat: 4g Cholesterol: 22mg Sodium: 237mg Fiber: 1g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.