Touch of Grace Biscuits
- nonstick cooking spray, for pan or bacon grease
- 2 cups cake flour, (260 gms) or 2 cups white lilly flour
- 1 12 teaspoons baking powder, (or use 2 cups southern self rising flour and eliminate the baking powder)
- 18 teaspoon baking soda
- 12 teaspoon salt
- 14 cup sugar, (50 gms)
- 4 tablespoons shortening, (48 gms)
- 23 cup heavy cream, (155 gms)
- 1 cup buttermilk, (more or less, 242 gms)
- 1 cup bleached all purpose flour, for shaping
- 2 tablespoons butter, melted (28 gms)
DirectionsPreheat 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.