Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Touch of Grace Biscuits Recipe
    Lost? Site Map

    Touch of Grace Biscuits

    Touch of Grace Biscuits. Photo by under12parsecs

    1/2 Photos of Touch of Grace Biscuits

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Steve_G's Note:

    A very moist, but light biscuit that utilizes a very unusual technique. From CookWise by Shirley O. Corriher

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 10



    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees F and grease a 9 inch cake pan.
    2. 2
      Whisk flour, baking powder, baking soda, salt and sugar in a medium mixing bowl to combine.
    3. 3
      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.
    4. 4
      The mixture should be very wet and look like cottage cheese.
    5. 5
      Pour the cup of all purpose flour into a large plate or pie tin, flour your hands.
    6. 6
      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.
    7. 7
      Pick up the lump and roughly shape it into a ball.
    8. 8
      Shake off the excess flour, the dough will not hold it shape.
    9. 9
      As you shape each biscuit, place it in the pan.
    10. 10
      Push the biscuits tightly against each other so they will rise up and not spread out.
    11. 11
      Continue shaping biscuits in this manner until dough is used up.
    12. 12
      Bake just above the center of the oven until lightly browned, 15 to 20 minutes.
    13. 13
      Remove from oven and brush with melted butter.
    14. 14
      Cool for 2 minutes in the pan then dump out and cut.
    15. 15
      Serve immediately.

    Ratings & Reviews:

    • on July 13, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2005


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Touch of Grace Biscuits

    Serving Size: 1 (94 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 294.8
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 6.6 g
    Cholesterol 28.9 mg
    Sodium 239.3 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 0.8 g
    Sugars 6.3 g
    Protein 4.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites