Best Shirley Corrihers Touch Of Grace Biscuits Recipes

Shirley Corriher's Touch of Grace Biscuits image

Provided by Pinay0618

Categories Breads

Time 40m

Yield 12-14 biscuits

Number Of Ingredients 8

2 cups tenda-bake self-rising flour
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons shortening
2/3 cup cream
3/4 cup buttermilk, as needed (or more)
1 cup tenda-bake all-purpose flour, for shaping
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 227.4, Fat 10.7, SaturatedFat 5, Cholesterol 20.4, Sodium 399.2, Carbohydrate 28.7, Fiber 0.8, Sugar 5, Protein 4

Touch of Grace Biscuits image

Provided by Steve_G

Categories Breads

Time 25m

Yield 10 Biscuits, 10 serving(s)

Number Of Ingredients 11

nonstick cooking spray or bacon grease, for pan
2 cups cake flour or 2 cups white lilly flour (260 gms)
1 1/2 teaspoons baking powder (or use 2 cups southern self rising flour and eliminate the baking powder)
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar (50 gms)
4 tablespoons shortening (48 gms)
2/3 cup heavy cream (155 gms)
1 cup buttermilk (more or less, 242 gms)
1 cup bleached all purpose flour, for shaping
2 tablespoons butter, melted (28 gms)

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.