Shirley Corriher’s Touch of Grace Biscuits

Shirley Corriher Touch of Grace BiscuitsIf you’re a baking fan, you’re a Shirley Corriher fan. Renowned food scientist, writer and frequent guest on Alton Brown’s Good Eats show, Shirley delivers all that’s good about Southern cooking. And, of course, she is the author of my favorite food science book, CookWise. Shirley is a what we home economists love – a scientific culinary perfectionist, a food sleuth.

Shirley Corriher and PattiEach of the past 23 years that I have attended the International Association of Culinary Professionals (IACP) annual conference – oops, I missed one, Chicago – Shirley has probably been there, most often in “The Doctor Is In” sessions helping recipe developers and cookbook authors with scary food issues. Yet, the best place to get your hands on her is at the Info Fair, when she is slinging flour in all directions as she bakes up batch after batch of fluffy, tender, perfect biscuits.

The reason I wanted to share her recipe with you is its perfection, the very best. Obviously (see photo) it isn’t a delicate process. In fact, it’s quite robust.  And this year, there she was for her OWN baking flour brand: Tenda-Bake® (which had a 75th anniversary ribbon on it). The Gourmet Grade Self-Rising Flour had Shirley on the label, with “Developed in Partnership With” right under her really cute face.  So, get out your baking gear and whip up a PERFECT batch of:

Unbaked biscuitsShirley Corriher’s “Touch of Grace” Biscuits

Recipe by Shirley Corriher, author of BakeWise and CookWise

  • 2 cups Tenda-Bake® Self-Rising Flour (her recipe, her recommended brand but I’ve seen her bake these with other high quality baking flours, too)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 4 tablespoons shortening
  • 2/3 cup cream
  • About 3/4 cup buttermilk or more as needed
  • 1 cup Tenda-Bake® All Purpose Flour, for shaping
  • 2 tablespoons butter, melted

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. Makes 12 to 14 biscuits.


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{ 9 comments… read them below or add one }

1 kathy July 9, 2011 at 1:53 pm

biscuits to try

2 Worth The Whisk February 7, 2011 at 8:47 am

Linda, cream is in small cartons to buy refrigerated in the milk case, don’t use canned evaporated milk. And a number 30 is the size of the ice cream scoop, which officially holds 1.067 ounces. They ARE YUMMY.

3 Linda February 6, 2011 at 3:32 pm

I am new at this so tell me what does she mean by cream? Evaporated milk? Also what is a number 30. They look yummy and I can’t wait to try it.

4 Simply Life May 7, 2010 at 4:42 am

oh those biscuits look amazing!

5 Wendi May 4, 2010 at 7:44 am

Patti, those are some beautiful biscuits. Owning both Cookwise and The Bread Bible, I have tried to create these at home. Based on that picture, I need to refine my efforts.

6 Worth The Whisk April 30, 2010 at 11:10 am

I only had two, Sandra. Held back, but I felt bad for the folks that I elbowed to get me some.

7 Sandra Gutierrez April 30, 2010 at 11:08 am

These biscuits are absolutely divine! I actually made my way three times through the exhibit just to be able to sample more than one of Shirley’s biscuits! They melt in your mouth and are light as clouds. Thank you for posting the recipe. It was such a pleasure to see you again.

8 Worth The Whisk April 28, 2010 at 5:37 pm

You are right, Jill. She is definitely a national treasure.

9 Jill Silverman Hough April 28, 2010 at 2:12 pm

Shirley Corriher, in both expertise and attitude, is a national treasure! Thank you for sharing her with those that don’t get an annual dose of her at IACP.

Great to meet and get to know you some over our salty dinner, Patti! Looking forward to future posts.

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