Touch of Grace Biscuits

Recipe:
1 1/2 cups White Lily self-rising flour
3 tablespoons sugar
1/4 teaspoons salt
3 tablespoons vegetable shortening (cold)
1 1/4 cup heavy cream
1 cup all-purpose flour

Preheat the oven to 475 at least thirty minutes before baking the biscuits. Place a baking sheet on a rack in the middle of the oven as it preheats.

Whisk together the self-rising flour, sugar, and salt in a bowl. Add the shortening in tiny pieces (about a teaspoon size). Use your fingers to press the shortening into the flour until it's pea-sized or smaller.

Stir in the cream. The dough will be about the same consistency as mashed potatoes. Let it sit and stiffen up for a couple minutes.

Spread the all-purpose flour in a cake pan or on a cutting board. Use a large spoon or a small ice cream scoop (2 Tbl) to scoop heaping spoonfuls and drop them, one at a time, into the flour. Sprinkle a little flour on the top of the dough, roll it around, and shake the extra flour off. Shape the dough into rounds - mine were about 3/4 inch tall and 1.5 inches in diameter.

Put the biscuits into a lightly greased 8-inch cake pan. Pack them in close to each other; this will encourage them to rise up instead of spreading out.

Place the biscuits in the oven, on the baking sheet. Turn the heat up to 500. Bake 5 minutes. Turn the heat down to 475 and continue baking for 10 to 15 minutes.

Let the biscuits cool in the pan for a couple minutes before dumping them out.

Recipe from The Bread Bible by Rose Levy Beranbaum.

Changes:
Made into 10 biscuits instead of 9. Cooked 9 minutes after turned down heat.

Review:
Rating 9. Delicious and sweet. Very delicate, fall apart easy.

Next Time:
No changes.