Early last week, I decided that this past weekend I would make biscuits for breakfast. I realized after multiple trips to McDonald’s on our trip up and back from Massachusetts that my kids love biscuits. And really, what’s not to love?
So I informed my husband we would be having biscuits. He is reticent to change so I thought I should let him know early that our normal breakfast of Saturday muffins and Sunday cinnamon buns was going to be interrupted.
Intrigued, he asked, “Homemade?”
“Ha!” I scoffed. “They will be Pillsbury. You know I don’t roll out dough.”
He looked disappointed but I didn’t let that stop me from purchasing a can of biscuits at the grocery store on Monday afternoon.
Then on Wednesday morning I was reading the newspaper and low and behold they had a huge article on food scientist Shirley Corriher. She is a cookbook author (Cookwise and Bakewise) whose first book inspired Alton Brown’s show Good Eats.
And both of her cookbooks have won awards from the James Beard Foundation. And if you watch as much Top Chef as I do then you know that’s a big deal.
The newspaper mentioned that her BISCUIT recipe was so famous that she included it in both of her cookbooks.
I read through the recipe and when I realized that I would not have to roll out any dough, I decided to make it.
And y’all…I am so glad I did.
These things were easy to make. They were quick to make. And best of all THEY WERE WONDERFUL!
Over breakfast, my husband leaned over to my son and whispered to him, “These are like little drops of heaven you can eat!”
I asked him why he didn’t say that out loud to me and he said because he didn’t want it to go to my head.
I spent the better half of Sunday twirling around and saying, “My biscuits are like little drops of heaven you can eat!”
My husband knows me too well.
Oh! And it gets better. Shirley Corriher also included a Cherry Chambord Butter recipe that was wonderful on these biscuits. In fact, it is so good, I’ve been eating it by the spoonful.
So without further ado…here are the recipes…
Touch of Grace Biscuits
Recipe from Shirley Corriher's Bakewise.
Nonstick cooking spray
2 cups self-rising, low-protein flour, such as Southern Biscuit, White Lily, Martha White
¼ cup sugar
½ teaspoon salt
¼ cup shortening
2/3 cup heavy cream
1 cup buttermilk or more
1 cup plain all-purpose l flour, for shaping
3 tablespoons unsalted butter, melted, for brushing
1. Heat oven to 425 degrees and arrange one shelf slightly below the center of the oven. Spray an 8- or 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 fingertips until there are no large lumps. Gently stir in the cream, then some of the buttermilk. Continue stirring in buttermilk until the dough resembles cottage cheese. It should be a wet mess -- not soup, but cottage-cheese texture. If you are not using a low-protein flour, this may require considerably more than 1 cup buttermilk.
3. Spread the all-purpose flour out on a plate or pie pan. With a medium-size ice cream scoop or spoon, place 3 or 4 scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands. Turn a dough ball in the flour to coat, pick it up and gently shape it into round, shaking off the excess flour as you work. Place this biscuit in the prepared pan. Coat each dough ball in the same way and place each shaped biscuit scrunched up against its neighbor so the biscuits rise up and don't spread out. Continue scooping and shaping until all of the dough is used.
4. Place pan on the arranged shelf in the oven. Bake until lightly browned, about 20 to 35 minutes. Brush with the melted butter. Invert pan onto one plate, and then back onto another. With a knife or spatula, cut quickly between the biscuits to make them easy to remove. Serve immediately.
Makes 12 to 14 medium biscuits.
Cherry Chambord Butter
Recipe from Shirley Corriher's Bakewise.
½ cup butter
1 8-ounce package cream cheese
2 tablespoons Chambord or other raspberry liqueur **
1/3 cup confectioners' sugar
4 tablespoons cherry preserves
1. Place the butter, cream cheese, liqueur and confectioners' sugar in a food processor with a steel blade. Process to blend well. Stir in the preserves by hand. Chill well before serving. The butter will keep well for several weeks in a closed jar in the refrigerator.
**I did not use the liqueur and threw in an extra tablespoon of the preserves.
The Cherry Butter
One of the “Little Bites of Heaven You Can Eat”. My husband has never been more right!
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