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Touch of Grace Biscuits

bwf17's picture

Touch of Grace Biscuits (post #65216)

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I am in charge of biscuits for Thanksgiving this year and after reading Molly Wizenberg in BA and her use of this recipe....I was wondering if anyone here has any thoughts on this recipe.   It is Shirley Corriher's recipe from Cookwise called Touch of Grace Biscuits.


Or if not, let me know your favorite biscuit recipe.


Mary


 
 
chiquiNO's picture

(post #65216, reply #1 of 52)

Biscuit has a great one...here is mine that I teach...it does have a little sugar, Sugah!!LOL


 


Southern Buttermilk Biscuits


Chiqui Collier


 


2 Cups White Lily Self-Rising Unbleached Flour


1 Scant Tablespoon Granulated Sugar


1 Teaspoon Salt


1/2 Teaspoon Baking Soda


1 Stick Butter, Cubed and Well Chilled


3/4 cup buttermilk (a little more if necessary)


 


Preheat oven to 400*


 


In a mixing bowl, whisk together all the dry ingredients.  Using a pastry blender, cut in the small cubes of chilled butter until the mixture resembles coarse crumbs.  Make a well in the center of the flour mixture and pour in the buttermilk.  Using a rubber spatula, fold the flour mixture into the buttermilk turning the bowl as you fold.  Do not over mix.  The dough will be sticky.


 


Turn out the dough onto a well-floured surface.  Lightly dust the dough with additional flour.  Press the dough out to 1” thick.  Gently fold one third of the dough over itself and repeat with the other third.  Press dough out again to 1” thick.  Turn the dough a half turn and repeat the process.  You are now creating layers of dough.  Pat the dough into a rectangle that is 1” thick, and approx. 14 or 16x4"making sure to square off all four sides.  Using a floured knife or pizza cutter, cut the dough into 12 equal pieces.


 


Spray a glass pie pan (or sheet pan if you prefer), with a non-stick spray.  Arrange biscuits one or two inches apart if using a sheet pan or side by side if using a pie plate.  (At this point it is optional to brush the tops of the biscuits with heavy cream and a light dusting of freshly ground black pepper if desired).  Bake in preheated oven for 12-15 minutes.  Biscuits should be a nice golden brown.


 


Serve immediately.  Yields 12 medium biscuits.  Serve with salted butter and honey or preserves.


 


If you can’t find self-rising flour….you can add 2 teaspoons non-aluminum baking powder.


 


 

 

Gretchen's picture

(post #65216, reply #2 of 52)

I think there are many good biscuit recipes out there. I also think--no, wait, I KNOW--that there is a lot of technique in making biscuits. You rarely just plug in a recipe and have them come out Shirley Corriher good.  If you don't have a tried and true of your own, I'd start practicing now on a recipe.

Gretchen

Gretchen
soupereasy's picture

(post #65216, reply #3 of 52)

I was in a class with Shirley, she made those biscuits, and they were to die for!


She has a very light hand, I would never be able to replicate those biscuits. She also brought her own stash of White Lily flour.:)

Marcia's picture

(post #65216, reply #4 of 52)

The J.M. Smucker Company bought White Lily out a couple of years ago, and the last I heard they were producing flour at two mills in the mid-west. People were well-nigh hysterical, but I can't say what's happened.

When we visited my parents and grandmother in the South in the seventies, I'd take unbleached bread flour to make bread for my grandmother who loved homemade bread. You couldn't find anything but soft wheat and self-rising flour there in those days.

You were fortunate to be able to take a class with S.C. I'll bet she was as entertaining as she was informative.

soupereasy's picture

(post #65216, reply #5 of 52)

You are right about her being entertaining and informative! Delightful woman, bright too!


EEK, I just checked the book she signed at that class, 1999. That was her Cookwise tour.


Always thought I would have loved a chem. teacher like her. She is really brilliant!Made the information just flow.

cyalexa's picture

(post #65216, reply #6 of 52)

Below I have copied my favorite biscuit recipe. It is an amalgamation of about 6 different recipes, including Shirley Corriher's. BTW - I am going to a Shirley Corriher demo the end of this month in Sonoma.


Fluffy Biscuits


Cindy Alexander    Makes 12


 


1 cup all-purpose flour


1 cup cake flour


3 tsp aluminum-free baking powder


½ tsp baking soda


1 tsp sugar


½ tsp salt


½ stick frozen butter


4 TB cold vegetable shortening (I once tried the butter flavor and didn’t like it)


1 cup cold buttermilk (I frequently use the powder as per the directions on the package)


 


Adjust oven rack to middle position and preheat the oven to 450 degrees.


 


Pulse flours, baking powder, baking soda, sugar, and salt in the food processor, using the metal blade. Add the shortening and pulse until the mixture resembles coarse meal with some larger lumps. Empty the contents into a large bowl. Reassemble the food processor with the grating disc and grate the frozen butter. Add the grated butter to the other ingredients and toss to evenly distribute the butter. Add the buttermilk, all at once. Gently stir only until the dry ingredients are evenly moistened. Do not over mix. The dough will be very wet and resemble cottage cheese.


 


Using a #8 ice cream scoop (or use a #24 for mini biscuits), drop scant measures of dough onto a well-floured surface. Flour the tops generously. Pick up portions with floured hands and gently pat into flattened balls. Place no more than 1” apart (closer if you want taller biscuits with soft sides) on an ungreased sheet pan. Brush tops with melted butter, if desired. Bake until light brown, about 12 minutes


 

bwf17's picture

(post #65216, reply #7 of 52)

Thanks to all of you,,,,I guess I better get practicing.....who wants the practice ones????

 

 
Amy's picture

(post #65216, reply #16 of 52)

Biscuits freeze well, tightly wrapped. The practice biscuits that you decide you don't want for your event will be yummy with butter & jam some morning when you need a treat.

Jean's picture

(post #65216, reply #8 of 52)

I might even be able to do those. I should try.


"The budget should be balanced, the Treasury should be refilled,
public debt should be reduced, the arrogance of officialdom should be tempered and controlled, and the assistance to foreign lands should be curtailed lest Rome become bankrupt. People must again learn to work, instead of living on public assistance."
                                               - Cicero  - 55 BC
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
bwf17's picture

(post #65216, reply #9 of 52)

Does anyone know of a substitute for White Lily flour?  I checked their site and it  is not distributed in PA>

 

 
cyalexa's picture

(post #65216, reply #12 of 52)

Half AP flour and half cake flour seems to give the approximate "softness". Baking powder is added a la carte. 

bwf17's picture

(post #65216, reply #13 of 52)

Gotcha....thanks again

 

 
nutcakes's picture

(post #65216, reply #14 of 52)

I've made the Touch of Grace biscuits and they were fantastic. I didn't use White Lily or SRF, but I used a sub she either put in her book or I found she published online.

cyalexa's picture

(post #65216, reply #10 of 52)

I was not happy with any other recipe - probably primarily due to operator malfunction. The recipe I posted minimizes the opportunity to overwork the dough and fluffs nicely, probably due to all the liquid.

bwf17's picture

(post #65216, reply #11 of 52)

Oh I am so jealous, I would love to attend one of her classes.

 

 
tones's picture

(post #65216, reply #15 of 52)

I was going to make biscuits tomorrow and opened up Cooks Talk to check.  Voila!  But I have to ask...aluminum free baking powder?  My baking powder is Calumet and it says sodium aluminum sulfate in the ingredients.  Is that a no no?  I'm not sure what to do.  Thank you for any thoughts.

cyalexa's picture

(post #65216, reply #19 of 52)

I have read and heard that the aluminum imparts an unpleasant taste. I have been buying Rumsford brand since then. Around here it is somewhat difficult to find. If you are going to the store anyway you may check the labels for a new can.


I would be interested to know what others think.

Marcia's picture

(post #65216, reply #22 of 52)

Rumsford makes a baking powder without aluminum but it can be difficult to find. If you don't have a problem with the taste, just use what you have but here's an alternative, should you desire it.

Edna Lewis has a recipe for homemade baking powder which is single-acting. She states that she's mixed up spoon bread batter the night before and it rises fine.

Edna Lewis's Single Acting Baking Powder
2 ozs. (1/4 cup) cream of tartar
1 oz. (2 tablespoons) baking soda
1 1/2 ozs. (3 tablespoons) cornstarch

Mix as much as you need following this ratio, which makes about 1 cup. Store in a glass jar with a lid. It will keep for a month or more.

chiquiNO's picture

(post #65216, reply #24 of 52)

Look for Rumsford Baking Powder

 

 

tones's picture

(post #65216, reply #35 of 52)

I definitely will look for Rumsford.  I think I have seen it before.  I made Cyalexa's Fluffy Biscuits this morning with the regular baking powder and they were very good.  I am going to try your recipe next.  Thank you.

SallyBR1's picture

(post #65216, reply #17 of 52)

I am going to have to try this recipe - Phil is very partial to his family's recipe, but I've always wanted to try different ones.

Saying it comes from you, he won' mind... :-)

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

cyalexa's picture

(post #65216, reply #20 of 52)

I'm happy to make them for you (or better yet, let's do it together). And, I make excellent sausage gravy, if I do say so myself.

Gretchen's picture

(post #65216, reply #18 of 52)

You know, I got to thinking about this, and while there is certainly nothing "wrong" with biscuits any time, I have never had them at T'giving or Christmas!  ;o)

Gretchen

Gretchen
Marcia's picture

(post #65216, reply #21 of 52)

We always had rolls at Thanksgiving and Christmas. How about you?

Gretchen's picture

(post #65216, reply #23 of 52)

Yup. Even in Ohio growing up--with a southern mom.  I associate biscuits with something other than roasted meat, for some reason. 


A caterer in town did a birthday breakfast for a dear friend and served pork tenderloin on biscuits. I didn't like it at all. Was amazed at her choice because she is excellent.


As for baking powder, I always use double acting. Don't notice any "taste" that isn't pleasant, at least.


Gretchen


Edited 10/11/2009 10:54 am ET by Gretchen

Gretchen
Marcia's picture

(post #65216, reply #27 of 52)

We often had biscuits at dinner with meats, but never at a holiday meal for some reason. Were rolls considered more festive, I wonder?

bwf17's picture

(post #65216, reply #25 of 52)

WE have turkey and ham....and the hostess likes biscuits with her ham...so who am I to argue.

 

 
Jean's picture

(post #65216, reply #26 of 52)

Just realizing I'm a complete biscuit virgin. Other than the southern biscuits and gravy for breakfast thing and as a base for strawberries and whipped cream (DH prefers the cake type) how and when do you serve these little nuggets? How did we live this long without them?


"The budget should be balanced, the Treasury should be refilled,
public debt should be reduced, the arrogance of officialdom should be tempered and controlled, and the assistance to foreign lands should be curtailed lest Rome become bankrupt. People must again learn to work, instead of living on public assistance."
                                               - Cicero  - 55 BC
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Marcia's picture

(post #65216, reply #28 of 52)

They're served instead of bread with a meal, hot out of the oven with butter.

Some people have them for breakfast, but we never did. If you have them for breakfast, you may have jam as well as butter. Actually, you can have jam with biscuits any time you like. ;-)

Jean's picture

(post #65216, reply #29 of 52)

Oh, biscuits with honey with fried chicken of course!


"The budget should be balanced, the Treasury should be refilled,
public debt should be reduced, the arrogance of officialdom should be tempered and controlled, and the assistance to foreign lands should be curtailed lest Rome become bankrupt. People must again learn to work, instead of living on public assistance."
                                               - Cicero  - 55 BC
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need