TOUCH OF GRACE BISCUITS

yield: 10 BISCUITS

INGREDIENTS:

• 1-1/2 c. White Lily® Enriched Bleached Self-Rising Flour
• 1 T. sugar
• 1/4 tsp. kosher salt
• 3 T. Crisco® All-Vegetable Shortening
• 1/2 c. cold heavy cream
• 3/4 c. buttermilk
• 1 c. White Lily® Enriched Bleached All Purpose Flour
• 2 T. melted butter, optional

DIRECTIONS:

Preheat oven to 450°F. Coat an 8" round cake pan with no-stick cooking spray and set pan aside.

In a medium bowl, combine 1-1/2 cups self-rising flour, sugar, and salt. Cut in shortening with pastry blender or 2 knives, just until mixture is the size of peas. Stir in cream, then buttermilk. Dough will be very loose and look similar to cottage cheese.

Add 1 cup all-purpose flour (do not use the self-rising flour for this portion) to a plate or pie tin. With a medium-large ice cream scoop (mine measures 2" in diameter), scoop a lump of wet dough into the flour. The dough will be very loose. Sprinkle flour over the dough to completely coat the outside. With well-floured hands, pick up dough. Or if it's easier, use a thin flour-covered spatula to pick up the dough and transfer it to your hands (my preferred method). Gently "toss" the dough between your two palms a couple of times to shake off the excess flour. You want the dough to have a fair amount of flour still covering it, so don't shake off too much. Place dough in prepared pan. Repeat, until you have 10 loosely formed biscuits. I like to first place seven pieces of dough around the outer edge of the pan, and then add three pieces of dough at the center, scrunching each one tightly up against the next.

Place pan in center of oven and bake until lightly browned, about 20 minutes. Cool one or two minutes in pan before turning them out onto a platter. If desired, brush top of biscuits with melted butter. Serve hot.