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Name: Shirleys "Touch-Of-Grace" Biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 ts Salt; Nonstick cooking spray; 1/4 c Granulated sugar; 1 c All-purpose flour (for; 1/4 c Shortening; 1 c Buttermilk; 2/3 c Whipping cream; 2 tb Butter melted; 2 c Self-rising flour see *

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INGREDIENTS

1/2 ts Salt
Nonstick cooking spray
1/4 c Granulated sugar
1 c All-purpose flour ; (for
1/4 c Shortening
1 c Buttermilk
2/3 c Whipping cream
2 tb Butter ; melted
2 c Self-rising flour ; see *

Servings

INSTRUCTIONS

* Note: A low-protein Southern flour like White Lily if possible, but any self-rising will work. Arrange oven rack slightly below center of oven. Coat 1 (8-inch-round) cake pan with cooking spray. Preheat oven to 425 degrees. In large mixing bowl, stir together self-rising flour, sugar and salt. Work shortening in with fingers until no large lumps remain. Gently stir in cream. Stir in buttermilk until dough resembles cottage cheese. (It should be a wet mess. If you are not using low-protein Southern flour, this may require more than 1 cup buttermilk.) Spread all-purpose flour (not self-rising) in a plate or pie pan. With about 2-inch ice cream scoop or spoon, place 3 scoops dough well apart in flour. Sprinkle flour over each. Flour your hands. Turn 1 dough ball in flour to coat, pick it up, gently shape it into a round, shaking off excess flour as you work. Place in prepared pan. Continue to scoop, shape and coat each dough ball with flour. Place ball right against its neighbors until all dough is used. Bake for 20 to 25 minutes, until lightly browned. Brush with melted butter. Invert onto a plate, then back onto another. With knife or spatula, cut quickly between biscuits to make them easy to separate. Serve immediately, and butter them while theyre hot. Yields About 12 biscuits. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From Shirley O. Corriher Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Shirleys "Touch-Of-Grace" Biscuits

1/2 ts Salt
 Nonstick cooking spray
1/4 c Granulated sugar
1 c All-purpose flour (for
1/4 c Shortening
1 c Buttermilk
2/3 c Whipping cream
2 tb Butter melted
2 c Self-rising flour see *

* Note: A low-protein Southern flour like White Lily if possible, but any  self-rising will work.    Arrange oven rack slightly below center of oven. Coat 1 (8-inch-round) cake  pan with cooking spray. Preheat oven to 425 degrees. In large mixing bowl,  stir together self-rising flour, sugar and salt. Work shortening in with  fingers until no large lumps remain. Gently stir in cream. Stir in  buttermilk until dough resembles cottage cheese. (It should be a wet mess.  If you are not using low-protein Southern flour, this may require more than  1 cup buttermilk.) Spread all-purpose flour (not self-rising) in a plate or  pie pan. With about 2-inch ice cream scoop or spoon, place 3 scoops dough  well apart in flour. Sprinkle flour over each. Flour your hands. Turn 1  dough ball in flour to coat, pick it up, gently shape it into a round,  shaking off excess flour as you work. Place in prepared pan. Continue to  scoop, shape and coat each dough ball with flour. Place ball right against  its neighbors until all dough is used. Bake for 20 to 25 minutes, until  lightly browned. Brush with melted butter. Invert onto a plate, then back  onto another. With knife or spatula, cut quickly between biscuits to make  them easy to separate. Serve immediately, and butter them while theyre  hot. Yields About 12 biscuits.    Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From Shirley O.  Corriher    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 12

Calories: 179
Calories from Fat: 59 (33%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.6g
Cholesterol 12.1mg		4 %
Sodium 405.8mg		14 %
Potassium 73.2mg		2 %
Total Carbohydrate 26g		8 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 25.1g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 179

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