Touch of Grace Biscuits Recipe

Introduction

These Touch of Grace Biscuits are tender, flaky, and full of classic Southern charm. Made with a unique blend of flours and buttermilk, they bake up beautifully golden and perfect alongside any meal.

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

1. Step 1: Preheat your oven to 450°F. Lightly spray an 8-inch round cake pan with no-stick spray and set it aside.
2. Step 2: In a medium bowl, combine the self-rising flour, sugar, and salt. Cut in the shortening using a pastry blender or two knives until the mixture resembles pea-sized crumbs. Stir in the cold heavy cream followed by the buttermilk; the dough will be very loose and cottage cheese-like.
3. Step 3: Spread the all-purpose flour on a plate or shallow bowl. Using a medium-large ice cream scoop, scoop 2 to 3 portions of the wet dough onto the flour, spacing them apart. Sprinkle flour over each piece to coat thoroughly.
4. Step 4: With well-floured hands or a floured spatula, gently pick up a piece of dough and toss it lightly between your palms to shape it into a round, shaking off excess flour but keeping a thin flour coating so it holds together. Place each biscuit round into the prepared pan; arrange seven around the edge and three in the center, fitting them snugly together.
5. Step 5: Bake the biscuits in the center of the oven for about 20 minutes until they are lightly browned. Let them cool for one to two minutes in the pan before turning them out onto a platter. If desired, brush the tops with melted butter before serving.

Tips & Variations

• For extra flaky biscuits, ensure your shortening and cream are very cold before mixing.
• Use a thin spatula to handle the loose dough if your hands find it too sticky, which helps maintain the shape.
• Experiment with different fats like butter instead of shortening for a richer flavor, though texture may vary slightly.

Storage

Store leftover biscuits in an airtight container at room temperature for up to two days. To keep them fresh longer, freeze them wrapped tightly in foil for up to one month. Reheat biscuits in a warm oven (about 300°F) for 5-10 minutes, or microwave briefly until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of White Lily self-rising flour?

White Lily self-rising flour is preferred for its light texture, but you can substitute with regular self-rising flour or make your own by adding 1½ teaspoons baking powder and ½ teaspoon salt per cup of all-purpose flour.

Why does the dough look loose and cottage cheese-like?

This dough is intentionally wet and loose to create tender, fluffy biscuits. The coating of all-purpose flour during shaping helps hold the dough together without making it tough.

Touch of Grace Biscuits Recipe

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★★★★★

4.8 from 51 reviews

Touch of Grace Biscuits are tender, flaky Southern-style biscuits made with a unique blend of White Lily self-rising flour, shortening, and rich buttermilk. These biscuits are delicately coated in all-purpose flour to create a soft, comforting texture and baked to a golden finish, perfect for breakfast or as a delightful side with any meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10 biscuits 1x
• Category: Breakfast, Side Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups White Lily® Enriched Bleached Self-Rising Flour
• 1 tablespoon sugar
• ¼ teaspoon Morton kosher salt
• 1 cup all-purpose flour

Wet Ingredients

• 3 tablespoons Crisco® All-Vegetable Shortening
• ½ cup cold heavy cream
• ¾ cup regular buttermilk
• 2 tablespoons melted salted butter (optional, for brushing)

Instructions

1. Preheat the Oven: Set your oven to 450°F to ensure it reaches the ideal temperature for baking the biscuits to a golden brown.
2. Prepare Baking Pan: Lightly spray an 8-inch round cake pan with no-stick spray and set it aside; this prevents the biscuits from sticking and helps achieve an even bake.
3. Mix Dry Ingredients and Shortening: In a medium bowl, combine 1½ cups White Lily self-rising flour, sugar, and kosher salt. Cut in the shortening using a pastry blender or two knives until the mixture resembles peas in size.
4. Add Cream and Buttermilk: Stir in the cold heavy cream, then the buttermilk, mixing until the dough becomes very loose and cottage cheese-like in texture.
5. Coat Dough Pieces with Flour: Place 1 cup all-purpose flour on a plate or shallow bowl. Using a 2-inch ice cream scoop, scoop 2-3 pieces of the wet dough onto the flour, leaving space between each. Sprinkle the dough pieces fully with flour. With floured hands or a flour-coated spatula, gently pick up each piece, lightly toss between palms to shake off excess flour while shaping into a round biscuit.
6. Arrange Dough in Pan: Place around 10 loosely formed biscuits in the prepared pan, first positioning 7 around the outer edge, then 3 in the center, gently pressing each biscuit against the next to keep them touching.
7. Bake Biscuits: Bake the pan in the center of the oven for about 20 minutes, or until biscuits are lightly browned on top.
8. Cool and Finish: Let the biscuits cool in the pan for 1-2 minutes before carefully turning them out onto a platter. Optionally, brush the warm biscuits with melted salted butter for added flavor and shine. Serve warm.

Notes

• Using White Lily self-rising flour creates a lighter biscuit texture typical of Southern baking.
• Do not over-handle the dough to preserve tenderness; the dough is intentionally loose.
• Coating the wet dough pieces in all-purpose flour forms a thin skin to hold the biscuit shape during baking.
• The biscuit count is approximately 10 per batch using a 2-inch ice cream scoop.
• Brushing with melted butter after baking is optional but adds flavor and a beautiful finish.

Keywords: Southern biscuits, buttermilk biscuits, fluffy biscuits, homemade biscuits, easy biscuit recipe