I've made these twice now - and they are so good I just had to share with you all. From "The South, The Beautiful Cookbook".
Touch of Grace Biscuits
1 1/2 c cake flour
1 1/2 tsp. baking powder
1/8 tsp. baking soda
3/4 tsp. salt
1 TBS sugar
3 TBS unsalted butter or shortening cut into 3 pieces
1 to 1 1/4 cup buttermilk or cream (or a combination)
3/4 c. A.P. flour
2 TBS melted butter
Preheat oven to 475 - 500 and lightly coat an 8" round cake pan with Pam
In a food processor combine dry ingredients, pulsing several times. Add butter and pulse untilthe lumps are pea sized or smaller. Add the buttermilk and process just until blended. Let stand 2-3 minutes.
Pour the 3/4 c. of flour into a pie plate and flour your hands well. Spoon a biscuit sized lump of WET dough into the flour and gently coat with flour and shape into a round while shaking off any excess flour. As you shape each biscuit place it in the prepared pan pushing the biscuits tightly together so they will rise up and not spread out. Continue shaping biscuits until all the dough is used.
Brush the biscuits with melted butter and bake just above the oven center until lightly borwned - 15 to 20 minutes. Cool a minute or two in the pan. Serve.
Remember the dough is impossibly wet - and quick gentle handling is the trick. These bisuits darn near float off the plate! Oh so good and oh so light!!!
Touch of Grace Biscuits
1 1/2 c cake flour
1 1/2 tsp. baking powder
1/8 tsp. baking soda
3/4 tsp. salt
1 TBS sugar
3 TBS unsalted butter or shortening cut into 3 pieces
1 to 1 1/4 cup buttermilk or cream (or a combination)
3/4 c. A.P. flour
2 TBS melted butter
Preheat oven to 475 - 500 and lightly coat an 8" round cake pan with Pam
In a food processor combine dry ingredients, pulsing several times. Add butter and pulse untilthe lumps are pea sized or smaller. Add the buttermilk and process just until blended. Let stand 2-3 minutes.
Pour the 3/4 c. of flour into a pie plate and flour your hands well. Spoon a biscuit sized lump of WET dough into the flour and gently coat with flour and shape into a round while shaking off any excess flour. As you shape each biscuit place it in the prepared pan pushing the biscuits tightly together so they will rise up and not spread out. Continue shaping biscuits until all the dough is used.
Brush the biscuits with melted butter and bake just above the oven center until lightly borwned - 15 to 20 minutes. Cool a minute or two in the pan. Serve.
Remember the dough is impossibly wet - and quick gentle handling is the trick. These bisuits darn near float off the plate! Oh so good and oh so light!!!
You only live once . . . but if you do it right once should be enough!