Touch of Grace Biscuits

If you’ve ever had a true Southern biscuit, you know there’s nothing quite like it — buttery, cloud-soft, and just the right amount of crumbly. Touch of Grace Biscuits take that idea and run with it. This recipe creates the fluffiest, most delicate biscuits I’ve ever baked. The secret is a loose, almost spoonable dough that gets coated in flour before baking, giving the biscuits their signature shape and that wonderfully soft, pillowy texture.

They’re a favorite for lazy weekend mornings, but they’re just as at home on a holiday table or alongside Sunday dinner. This is a classic Southern biscuit recipe that delivers old-fashioned flavor with foolproof results, and you’ll be amazed by how easy they are to make.

Why You’ll Love These Touch of Grace Biscuits

• Feather-light texture. These biscuits rise high and bake up tender with a soft, almost creamy crumb.
• Simple ingredients. No yeast, no fancy tools, just pantry staples and a few minutes of mixing.
• Old-fashioned charm. The method might surprise you, but it’s what makes these biscuits so irresistible.
• Perfect for any meal. From breakfast to dinner, they’re delicious warm with a little butter or jam.

Key Ingredients

• Self-rising flour. It’s the backbone of this recipe, providing both lift and structure. If you can find White Lily, it gives the lightest, most tender result.
• Butter. I always use butter instead of the shortening called for in the original White Lily version. It adds rich flavor while keeping the texture wonderfully soft.
• Buttermilk and cream. The combination creates the dough’s “cottage cheese” consistency — loose but not runny — which gives these biscuits their signature fluff.
• A dusting of flour. Rolling each scoop of dough in all-purpose flour helps the biscuits hold their shape while baking.

How to Make Touch of Grace Biscuits

Mix the dry ingredients. 
Combine the self-rising flour, sugar, and salt in a bowl.

Cut in the butter. 
Use a pastry blender or fork to work in the cold butter until the mixture looks like coarse crumbs with pea-sized bits of butter.

Add the liquids. 
Stir in the cream, then the buttermilk, just until the dough comes together. It should look loose and lumpy, not smooth or firm.

Form the biscuits. 
Scoop portions of dough and roll each in all-purpose flour to coat. Gently shape into rounds and nestle them snugly together in a greased 8-inch pan.

Bake. At 450°F, they’ll rise tall and turn beautifully golden in about 20 minutes. Melted butter brushed on top gives them that perfect finish.

How to Store

These biscuits are best the day they’re baked but will keep up to 2 days tightly covered at room temperature. To reheat, warm them briefly in the oven at 300°F or microwave for a few seconds.

They also freeze beautifully! Cool completely, then store in an airtight container or freezer bag for up to 2 months. Warm directly from frozen in a low oven.

A Little Southern Magic

There’s something undeniably comforting about a batch of fresh, golden biscuits, especially ones this tender and delicate. Touch of Grace Biscuits may look simple, but their light, airy texture and buttery flavor make them unforgettable. Serve them warm, share them often, and you’ll quickly see why this recipe has stood the test of time.