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Touch of Grace Biscuits
These Touch of Grace Biscuits are wonderfully light, tender, and full of classic Southern flavor. The dough is softer than most biscuit doughs, but that’s exactly what gives them their signature texture. Coated in a dusting of flour before baking, they rise high and bake up beautifully fluffy — a true “touch of grace” on any breakfast table.
Ingredients
- about 1 cup (120 g) all-purpose flour
- 1 ½ cups (180 g) self-rising flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3 tablespoons (42 g) unsalted butter, cold and cut into 1/2-inch pieces
- ½ cup (120 ml) heavy cream
- ¾ cup (180 ml) buttermilk
- 2 tablespoons (28 g) unsalted butter, melted
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Instructions
- Preheat oven to 450°F (230°C). Grease an 8-inch round cake pan.
- Place the all-purpose flour onto a plate or into a pie or cake pan. Set aside.
- Combine the self-rising flour, sugar, and salt in a mixing bowl. Add the cold butter and mix into the flour mixture using a pastry blender or a fork. Mix until the butter is the size of small peas.
- Stir in the cream. Then, stir in buttermilk. Mix until incorporated and the mixture resembles cottage cheese.
- Use a large spoon or an ice cream scoop to scoop some of the dough into a biscuit-size portion. Drop the dough onto the all-purpose flour. Sprinkle with flour to coat the outside of the dough.
- Flour your hands and pick up the dough. Form into a round and shake off excess flour. Place the dough in the prepared pan. Repeat with the remaining dough. Press each biscuit against another so that they will rise and not spread.
- Bake until the biscuits are lightly browned, about 20 minutes.
- Brush the biscuits with the melted butter. Allow the biscuits to cool for a few minutes before serving.
Video
Notes
- Flour: For the best results, use White Lily self-rising flour if you can find it. Its lower protein content gives these biscuits their famously soft texture.
- Butter vs. Shortening: The original recipe calls for shortening, but I prefer using butter for better flavor without sacrificing tenderness.
- Dough Texture: The dough should look loose and cottage cheese–like — much wetter than typical biscuit dough. Don’t be tempted to add more flour at this stage!
- Pan Type: A light-colored metal pan bakes the biscuits evenly; darker pans may brown faster.
- Storage: These biscuits are best the day they’re made but can be stored up to 2 days or frozen for longer (see details above).
- Video: If you’re unsure about the dough consistency, check out the video in the recipe card for a visual guide before you start mixing.
- Recipe adapted from White Lily.
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