Shirley Corriher’s Touch of Grace Biscuits: A Southern Staple

The memory is as warm as the oven itself: my grandmother, her hands dusted with flour, humming softly as she worked a sticky dough on her well-worn countertop. It wasn’t just any dough, it was biscuit dough, and not just any biscuits, but something akin to fluffy, buttery clouds. There were many biscuit recipes in her repertoire, but “Touch of Grace” biscuits, as she called them, were reserved for special Sunday brunches or when comfort was needed. These biscuits, inspired by Shirley Corriher’s take on the classic, always felt like a hug from the inside out.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Yields: 12-14 biscuits
• Dietary Type: Vegetarian

Ingredients

• 2 cups Tenda-Bake Self-Rising Flour
• 1/4 cup Sugar
• 1/2 teaspoon Salt
• 4 tablespoons Shortening
• 2/3 cup Cream
• 3/4 cup Buttermilk, as needed (or more)
• 1 cup Tenda-Bake All-Purpose Flour, for shaping
• 2 tablespoons Butter, melted

Equipment Needed

• 9-inch Cake Pan
• Shallow Pan or Plate
• #30 Cookie Scoop (optional, but recommended)

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Spray a 9-inch cake pan with nonstick cooking spray. This will prevent the biscuits from sticking and ensure even browning.

2. In a large bowl, whisk together the self-rising flour, sugar, and salt. The sugar may seem unusual in a biscuit recipe, but trust me, it adds a subtle sweetness that enhances the overall flavor profile.

3. Add the shortening to the dry ingredients. Using your fingertips, work the shortening into the flour mixture until it resembles coarse crumbs. The key here is to avoid overmixing; you want small, pea-sized pieces of shortening remaining. This will create flaky layers in your biscuits.

4. Stir in the cream, followed by the buttermilk. Add the buttermilk gradually, until the dough just comes together and resembles cottage cheese. It should be very sticky, this is important. Resist the urge to add too much buttermilk at once; you can always add more if needed. The consistency should be wet enough to create light and airy biscuits, but not so wet that they lose their shape.

5. If needed, add more buttermilk, a tablespoon at a time, until the desired cottage cheese-like consistency is achieved.

6. Spread the all-purpose flour in a shallow pan or on a large plate. This is where the magic happens. This flour will be used to coat the sticky dough, making it easier to shape and handle.

7. Using a #30 cookie scoop (or two spoons), scoop the dough into the flour, leaving space between each dollop. The scoop helps to ensure uniform biscuits that bake evenly. If you don’t have a scoop, simply use two spoons to drop rounded mounds of dough into the flour.

8. Coat the dough with flour, gently shape into a round, shaking off any excess flour. Be gentle! Overworking the dough at this stage will result in tough biscuits.

9. Place each biscuit into the prepared cake pan, nestled closely against its neighbor. The close proximity of the biscuits in the pan helps them to rise upwards, creating those beautiful, soft sides.

10. Continue scooping and shaping the remaining dough, placing each biscuit snugly in the pan.

11. Bake in the preheated oven until the biscuits are lightly browned, approximately 20 to 25 minutes. Keep an eye on them, as baking times can vary depending on your oven. A good indicator of doneness is when the tops are golden brown and the sides are set.

12. Once baked, brush the tops of the biscuits with melted butter. This adds richness and shine.

13. Invert the biscuits onto a plate, then immediately invert them back onto another plate. This helps to release the biscuits from the pan and prevents them from sticking.

14. Cut or pull the biscuits apart to serve. Enjoy them warm with butter, jam, or your favorite toppings.

Expert Tips & Tricks

• Cold Ingredients are Key: Using cold cream and buttermilk is crucial for creating tender, flaky biscuits. The cold fat creates steam during baking, which separates the layers of dough.
• Don’t Overmix: Overmixing develops gluten, which leads to tough biscuits. Mix just until the dough comes together.
• The Tenda-Bake Secret: Tenda-Bake flour (or a similar soft wheat flour) is lower in protein than all-purpose flour, resulting in a more tender crumb. If you can’t find Tenda-Bake, you can substitute with cake flour or a blend of all-purpose flour and cornstarch.
• Freezing for Later: Unbaked biscuits can be frozen for up to 2 months. Simply shape the biscuits and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• High Altitude Adjustments: If you live at a high altitude, you may need to reduce the amount of buttermilk slightly. Start with 1/2 cup and add more as needed.

Serving & Storage Suggestions

Serve these Touch of Grace Biscuits warm from the oven with a generous smear of butter, your favorite jam, or a dollop of whipped cream. They’re also delicious served alongside savory dishes like fried chicken, gravy, or scrambled eggs.

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap the biscuits in foil and warm them in a 350 degrees F (175 degrees C) oven for about 10 minutes, or until heated through. You can also microwave them for a few seconds, but they may become slightly tougher.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	227 kcal	N/A
Total Fat	10.7 g	16%
Saturated Fat	5 g	24%
Cholesterol	20.4 mg	6%
Sodium	399.2 mg	16%
Total Carbohydrate	28.7 g	9%
Dietary Fiber	0.8 g	3%
Sugars	5 g	N/A
Protein	4 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Biscuits: Substitute the Tenda-Bake flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to help with the texture.
• Vegan Biscuits: Replace the cream and buttermilk with plant-based alternatives like coconut cream and almond milk. Use a vegan shortening or butter substitute.
• Herb & Cheese Biscuits: Add chopped fresh herbs like chives, rosemary, or thyme, along with grated cheese like cheddar or Parmesan, to the dry ingredients for a savory twist.
• Sweet Potato Biscuits: Stir in 1/2 cup of mashed cooked sweet potato into the dough for a colorful and flavorful variation. Adjust the amount of buttermilk as needed.

FAQs (Frequently Asked Questions)

Q: What is Tenda-Bake flour, and why is it important?

A: Tenda-Bake flour is a type of soft wheat flour that is lower in protein than all-purpose flour, resulting in a more tender crumb in baked goods. If you can’t find Tenda-Bake, you can substitute with cake flour or a blend of all-purpose flour and cornstarch.

Q: Why is the dough so sticky?

A: The sticky dough is essential for creating light and airy biscuits. The high moisture content allows the biscuits to steam and rise properly in the oven.

Q: Can I use regular all-purpose flour instead of self-rising flour?

A: You can, but you’ll need to add baking powder and salt to compensate. For 2 cups of all-purpose flour, add 3 teaspoons of baking powder and 1/2 teaspoon of salt.

Q: How do I prevent the biscuits from being tough?

A: Avoid overmixing the dough and use cold ingredients. Gently handle the dough when shaping the biscuits, and don’t overbake them.

Q: Can I make these biscuits ahead of time?

A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Alternatively, you can shape the biscuits and freeze them for later baking.

Final Thoughts

These Touch of Grace Biscuits are more than just a recipe; they’re a connection to a simpler time, a taste of Southern hospitality, and a reminder that the best things in life are often the simplest. I encourage you to try this recipe and experience the joy of baking these tender, buttery biscuits for yourself. Share them with loved ones, experiment with variations, and create your own memories around this timeless classic. And, if you have any tricks of your own, don’t hesitate to share them! Good baking!