June 10, 2009

Touch-of-Grace Biscuits

Shirley Corriher's Touch-of-Grace Biscuits
These Biscuits are east to bake (very easy) wonderful and marvelous. It's my first time baking them, but absolutely not the last time, give them a try .Shirley Corriher's Touch-of-Grace Biscuits
/The splendid table לחמניות קטנות נפלאות-המתכון

Preheat oven to 475. Set a rack in center of oven.
Blend together in a bowl:
1 1/2 cups white lily self-rising flour, or 1 cup other brand self-rising flour and 1/2 cup granulated flour , plus 1/2 teaspoon baking powder
1 tablespoon sugar
Between 1/8 and 1/4 teaspoon salt
Work in with finger tips:

3 tablespoons shortening (Crisco, Spry, etc.)
Add and stir with a spoon until just mixed - dough will be wet and gooey:
3/4 cup buttermilk
1/2 cup heavy cream
For shaping and baking:

Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour.
Sprinkle with flour and roll in flour.

Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter.
Bake about 15 to 18 minutes, or until golden brown.
Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife .
Full recipe

The before and after baking..


Syd said...

This is by far my most favorite biscuit recipe. It was a little hard to get used to how wet the dough is, but they are SO good.

Now I'm hungry for one. LOL

JB said...

Your dough looks MUCH more firm than mine did. I could barely form
them into shape. They really are delicious, aren't they!?

Chanit Harel said...

Dear Syd
Thank you :)

Dear JB
Yes they are delicious !
Thanks for visiting.

Denise said...

Hi Chanit. I was wondering if you'd heard of Shirley Corriher. I just got her new book BakeWise and I feel like baking tomorrow for the whole day!

I may be coming to Tel Aviv in February so will ask you closer to the time if there are any North American ingredients you'd like (if I have space!).

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