Touch Of Grace Biscuits Recipes

SHIRLEY CORRIHER'S TOUCH OF GRACE BISCUITS

Steps:

• Preheat oven to 425 degrees F. Spray a 9-inch cake pan with nonstick cooking spray.
• Combine self-rising flour, sugar and salt. Work shortening in with your fingers until there are no large lumps. Stir in cream, then buttermilk, until it resembles cottage cheese. (Very sticky) Add more buttermilk, if needed.
• Spread all-purpose flour in shallow pan. Scoop dough (use a #30) into flour, leaving space between each. Coat with flour, gently shape into a round, shaking off excess flour. Place biscuit into prepared pan, smooched up against its neighbor. Continue scooping and shaping.
• Bake until lightly browned, 20 to 25 minutes. Brush with melted butter, invert onto plate, then back onto another. Cut biscuits to serve.

TOUCH OF GRACE BISCUITS

Steps:

• Preheat oven to 425 degrees F and grease a 9 inch cake pan.
• Whisk flour, baking powder, baking soda, salt and sugar in a medium mixing bowl to combine.
• Rub with fingers or cut with a pasty cutter shortening into the flour mixture until there are no lumps larger than a pea Stir in the cream and buttermilk and let stand for 2-3 minutes.
• The mixture should be very wet and look like cottage cheese.
• Pour the cup of all purpose flour into a large plate or pie tin, flour your hands.
• With a greased 2 inch cookie scoup or a large spoon scoup a lump of batter into the flour and sprinkle more flour over the top.
• Pick up the lump and roughly shape it into a ball.
• Shake off the excess flour, the dough will not hold it shape.
• As you shape each biscuit, place it in the pan.
• Push the biscuits tightly against each other so they will rise up and not spread out.
• Continue shaping biscuits in this manner until dough is used up.
• Bake just above the center of the oven until lightly browned, 15 to 20 minutes.
• Remove from oven and brush with melted butter.
• Cool for 2 minutes in the pan then dump out and cut.
• Serve immediately.

ANGEL BISCUITS

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside. , In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture. , Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled, about 1 hour., Bake at 450° for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm.