Shirley Corriher’s Touch-of Grace Southern Biscuits

(from Lucianolinda’s recipe box)

Source: Delta Express - Bake Wise by Shirley Corriher

Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

  • Non-stick cooking spray
  • 2 cups self-rising flour, (white Lily preferred)
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 4 Tbsp. heavy cream
  • 1 cup buttermilk, plus more as needed
  • 1 cup all-purpose flour
  • 2 Tbsp. butter, melted

Directions

  1. Heat oven to 425 degrees and arrange a shelf slightly below the center of the oven. Spray an 8 × 9 inch cake pan with nonstick cooking spray.
  2. 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, then some of the buttermilk.
  3. Continue stirring in buttermilk gradually until the dough resembles cottage cheese. It should be a wet mess- not soup, but cottage cheese texture. If you are not using low protein flour, this might take a lot more than 1 cup if buttermilk. Spread the all-purpose flour on a plate or a pie pan.
  4. 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 excess flour as you work.
  5. Place the biscuit in the prepared cake pan.

  6. 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.

  7. makes 12 to 14 biscuits

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