Recipe

Touch Of Grace Southern Biscuits Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 11 months ago This incredible biscuit recipe is worth trying. Recipe form the Taste of The South Magazine as well as Bakewise cook book by Shirley Corriher. After I made the biscuits, I had to get the book, These biscuits are most unusal in the preparation pro... More Prep:10m Cook:25m Servings:8	Midgelet
	biscuits southern moist tender fluffyincredible

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Fans

herby

quaziefly

wholelotta

dragonwing

notyourmom

chichimonk

Ingredients

2 cups spooned and leveled self rising flour ( example White Lily, Presto brand )

1/4 cup sugar

1/2 tsp salt ( I used 1/4 tsp )

1/4 cup shortening ( I used butter )

2/3 cup heavy cream

1 cup buttermilk or as needed

1 cup all purpose flour for shaping

3 Tbs sweet melted butter for brushing

Cherry Chambord butter:

1/2 cup butter

1, 8 oz pkg cream cheese

2 Tbs Chambord or raspberry flavored liquer

1/4 cup powdered sugar

4 Tbs good quality cherry preserves

Directions

Preheat oven to 425F

Spray a 8 or 9 inch round cake pan with cooking sparay ( I used a square cake pan )

Mix together flour and salt into a bowl.

Work shortening in with finger tips quickly until no large lumps.

Gently stir in cream; then some buttermilk ( enough as needed ) to produce a COTTAGE CHEESE CONSISTENCY, a wet mass but no soupy.

Spread all purpse flour out in a pie plate.

With a medium ice cream scoop, scoop mixture 3 or 4 scoops at a time on flour.

Using your hands coat dough with flour, gently form into a ball, shaking off excess flour as you work.

Place biscuits into prepared pan, scrunching each biscuit up against its neighbor so biscuits wont spread out but they will rise up.

Bake 20 to 25 minutes center oven rack till lightly browned.

Brush with the melted butter.

Invert onto plate and reinvert on another plate again so biscuits are upright.

Quickly cut with a sharp knife to separate them.

Serve with Cherry Chamboard butter

Just mix all butter ingredients ( except preserves ) in food processor

then stir in preserve by hand

keeps well for a few weeks, covered in the refrigerator

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Comments

22566 11 months ago said:
Wow! I like the Chambord Butter for these.

Thank-you

Kind Regards

notyourmomma 11 months ago said:
Made biscuits this morning, using butter instead of shortning. Used milk, instead of cream but I was so happy I didn't resort to a frozen biscuit for a change and it was really easy to put together. The chamboard butter sounds sublime. very nice post.

dragonwings647 10 months, 4 weeks ago said:
SOUNDS WOUNDERFUL. THANKS FOR THE POST. DEFINITLY TRYING THESE.

chichimonkeyface 10 months, 4 weeks ago said:
Nice recipe, I am just learning, so I love this post!

herby 10 months, 4 weeks ago said:
Nice recipe thanks!

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