Shirley Corriher's Touch-of-Grace BiscuitsThese 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..