Shirley Corrihers Touch Of Grace Biscuits Recipes

SHIRLEY CORRIHER'S TOUCH OF GRACE BISCUITS

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.

SHIRLEY CORRIHER'S TOUCH-OF-GRACE BISCUITS

Steps:

• Preheat oven to 425 degrees and arrange a shelf slightly below the center of the oven. Spray an 8- or 9-inch cake pan with non-stick cooking spray. In a large mixing bowl, stir together the self-rising flour, sugar and salt. Work the shortening in with your fingers until there are no large lumps. Gently stir in the cream. Stir in buttermilk gradually until the dough resembles cottage cheese. If you are not using low-protein White Lily, you may need more buttermilk. Spread the all-purpose flour on a plate or a pie pan. With a spoon, scoop a biscuit-size amount of dough and gently drop it in the flour. Sprinkle with flour to coat. Pick it up and gently shape it into a round, shaking off the excess flour as you work. Place the biscuit in the prepared cake pan. Repeat. Crowd biscuits in pan as close to each other as possible; this helps them rise. Bake until lightly browned, about 20 to 25 minutes. Brush with melted butter. Cut with knife or spatula and remove. Serve immediately with butter and jam.

TOUCH OF GRACE BISCUITS

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.