Prep 10 mins
Cook 15 mins
A very moist, but light biscuit that utilizes a very unusual technique. From CookWise by Shirley O. Corriher
- nonstick cooking spray or bacon grease, for pan
- 2 cups cake flour or 2 cups white lilly flour (260 gms)
- 1 1⁄2 teaspoons baking powder (or use 2 cups southern self rising flour and eliminate the baking powder)
- 1⁄8 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup sugar (50 gms)
- 4 tablespoons shortening (48 gms)
- 2⁄3 cup heavy cream (155 gms)
- 1 cup buttermilk (more or less, 242 gms)
- 1 cup bleached all purpose flour, for shaping
- 2 tablespoons butter, melted (28 gms)
- Preheat oven to 425 degrees F and grease a 9 inch cake pan.
- Whisk flour, baking powder, baking soda, salt and sugar in a medium mixing bowl to combine.
- Rub with fingers or cut with a pasty cutter shortening into the flour mixture until there are no lumps larger than a pea Stir in the cream and buttermilk and let stand for 2-3 minutes.
- The mixture should be very wet and look like cottage cheese.
- Pour the cup of all purpose flour into a large plate or pie tin, flour your hands.
- With a greased 2 inch cookie scoup or a large spoon scoup a lump of batter into the flour and sprinkle more flour over the top.
- Pick up the lump and roughly shape it into a ball.
- Shake off the excess flour, the dough will not hold it shape.
- As you shape each biscuit, place it in the pan.
- Push the biscuits tightly against each other so they will rise up and not spread out.
- Continue shaping biscuits in this manner until dough is used up.
- Bake just above the center of the oven until lightly browned, 15 to 20 minutes.
- Remove from oven and brush with melted butter.
- Cool for 2 minutes in the pan then dump out and cut.
- Serve immediately.
These biscuits really do have the most amazing flavor and texture. They are definitely a departure from your normal buttermilk biscuit, but in a delightful way. I did however find that my mixture was too liquidy to even drop into the flour, so I committed the cardinal sin of adding additional flour until I had a consistency I could work with. I should have paid closer attention to the "more or less" comment on the buttermilk amount and started with somewhat less than 1 cup.
As a Southern girl, I was a bit doubtful when I first saw this recipe in the Pie and Pastry Bible by Rose Levy Beranbaum. RLB gave credit to Corriher, and raved about how good, easy, etc. they were and I have yet to be disappointed by Rose. I love to try new things, but biscuits are sacred ground. In the dead of night, when I knew my maternal teachers couldn't click disapproving tongues, I prepared these and was delighted with the result. This has become my standard biscuit recipe because it gives a great biscuit texture and flavor with no rolling. I often use all buttermilk or all cream, depending on what I have on hand, but they are best with the proportions listed above. I only use 1 tablespoon of sugar because sweet bisuits are only for shortcake. If you use White Lily self rising and the cookie/ice cream scoop, these are as quick as a wink to get in the oven. When I put them on a plate with fried ham, a baked sweet potato, cheese grits and redeye gravy, grown Southern men weep with joy.