Shirley Corriher’s Touch of Grace Biscuits

Shirley Corriher Touch of Grace Biscuits

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.

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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