Touch of Grace Biscuits

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Happy Sunday morning! Just look at that lovely pan of Touch of Grace biscuits. Those are not the biscuits you buy in a can (you remember pressing the seam with a spoon and that “P*O*P!” sound the can made, right?!). These biscuits are so soft, light and flaky ~ there is no way they came out of a can. And, there’s no way I’ll go back to buying them that way, either. Not after finding this gem of a recipe! I need to explain, though, that the reason I made this pan of deliciousness was because of Toby.

Toby and I recently took a road trip back Washington State University (where we met) for the season’s opening football game. Go Cougs! WSU is in eastern Washington – Pullman, to be exact. It’s a small college town located in the midst of miles and miles of rolling wheat fields. The “Wave the Flag” campaign has gone international, but we saw the most inspiring evidence of it right there in Garfield and Palouse, WA, the little towns we passed through.

Flags were flying from every light post, and on almost every front porch.

The Palouse: miles and miles of beautiful wheat fields.

One little farm house even displayed a quilt made with the Cougar logo in the crimson and gray on the front porch! That sparked Toby to comment, “You just know that they are cooking up some biscuits and gravy in their kitchen this morning.” Well, that’s all it took. I couldn’t stop thinking about it: the Touch of Grace Biscuit recipe I’d read about on Molly Wizenberg’s blog, Orangette.

As Molly wrote: “This recipe relies on two principles: 1) that low-protein flour makes tender biscuits, and 2) that a wet dough creates lots of steam in the oven and makes biscuits extra-light. It’s both simple and ingenious.”

They are perfect! Just add homemade strawberry jam, or sausage gravy, or a pat of butter! EnJOY!

If you’re looking for breakfast recipes, you might like to try:

Dutch Baby Pancakes
Bacon & Corn Griddle Cakes
Spinach Breakfast Strata 

 

Touch of Grace Biscuits
 
If you can’t find Southern self-rising flour, combine 1⅓ cups self-rising flour, ⅔ cup Wondra flour, and one heaping ½ teaspoon baking powder.
Author:
Recipe type: Breakfast, Side
Cuisine: American
Serves: 6
Ingredients
  • 2 cups Southern self-rising flour, such as White Lily
  • ½ tsp. salt
  • ¼ cup granulated sugar
  • ¼ cup vegetable shortening
  • ⅔ cup heavy cream
  • 1 cup well-shaken buttermilk
  • 1 cup all-purpose flour, for shaping biscuits (do not use self-rising for this)
  • 2 Tbsp. unsalted butter, melted
Instructions
  1. Preheat the oven to 475°F, and spray an 8” round cake pan with cooking spray.
  2. In a medium bowl, combine the self-rising flour, salt, and sugar and whisk to mix well.
  3. Add the shortening and, using your fingers, rub it into the flour mixture until there are no lumps bigger than a large pea.
  4. Stir in the heavy cream and buttermilk, taking care not to overmix. Let stand for 2-3 minutes. The dough will be very wet, resembling large-curd cottage cheese.
  5. Pour the all-purpose flour into a shallow bowl or pie plate. Rub your hands in the flour to dust them well.
  6. Using a ¼-cup measuring scoop or something of similar size, spoon a lump of wet dough into the flour, and sprinkle some flour over it to coat well.
  7. Gently pick it up and shape it into a soft round. I do this by cradling it in the cupped palm of one hand and gently shaking it, letting the excess flour fall through my fingers. You can also toss the dough softly - very softly - back and forth from cupped palm to cupped palm: it should feel similar to a water balloon.
  8. Place biscuit in pan and repeat with remaining dough, pushing biscuits tightly against one another so that they will rise up and not spread out.
  9. Brush with melted butter and bake until set and lightly browned, 15-20 minutes.
  10. Cool for a minute or two, then dump out and break apart into individual biscuits.

 

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