photo p1_zpsc8a7232f.png  photo j2_zpsc3f43514.png  photo p2_zpse73671a0.png  photo j2_zpsc3f43514.png  photo p3_zps456abd62.png  photo j2_zpsc3f43514.png  photo p5_zps95486d0f.png  photo j2_zpsc3f43514.png  photo p4_zps481d5f13.png

Tuesday, July 21, 2009

“Like little drops of heaven you can eat.”

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.

Touch of Grace Biscuitsbix4

The Cherry Butter


One of the “Little Bites of Heaven You Can Eat”. My husband has never been more right!


For more tips, tidbits and easy recipes, visit We Are THAT Family for Works For Me Wednesday.


Grandma T said...

These biscuits are everything you say and more....heavenly!!

Kimberly said...

I have watched my mom and grandma make homemade biscuits so many times. They both swear by White Lily flour. Mama uses regular milk and Grandma always uses buttermilk. Both taste great, but they don't have a recipe. You just add the flour, shortening, and milk until it "looks right". And somehow, you just know when you've got enough ingredients.

Your buscuits looks great too!

Annikke said...

These sound delightful! I am definitely gonna try these!

Robin hill farm said...

Yum yum. Those look good! Especially with the cherry butter filling. Mmmmm.

Alicia The Snowflake said...

Mmmm...those do look like little drops of heaven. Thanks for a great recipe!

Ann said...

looks yummy!

that sounds like something my hubby would say about something I cooked....he doesn't want it to go to my head indeed! =)

Jaina said...

What a beautiful compliment! Those look and sound delicious!

Evden said...

These look so good! It is so nice when everyone in your family enjoys your cooking. I bet these will be a request at your house for many years.

Pam said...

Great job! I will have to make those some time! Soon!

Have you ever seen the Good Eats Biscuit episode? Alton Brown stood there making biscuits side-by-side with his very own real grandmother. She was too cute! (And she wasn't shy about telling him what's what in biscuit making!)

Momisodes said...

Oh my. That looks incredible. Our family LOVES biscuits as well. They really are delicious and incredibly versatile :)

Swistle said...

I don't roll out dough either!

And now I am soooooooo hungry.

Denise said...


Colleen said...

This looks awesome, I will suprise my hubby by making them soon. Thanks for the scoop!

Rebekah said...

Yum O Licious!! I have blackberry bushes at my new house. The will go nicely poured down over top these biscuts.
Cant wait to try them!!

jennwa said...

I can not wait to make these. Yum!

anya said...

As I was reading this post I was praying you would give out the recipe! Thanks for sharing!

rhemashope said...

WOW. They look sooooo good! I'm really excited about the cherry butter.

Corey~living and loving said...

I just gained 5 lbs looking at them. :)